Shell Pasta With Herby Cheese Sauce
This is a lighter version of the pasta with alfredo sauce which is made of cream and cheese. The roux for white sauce is also traditionally made with oil/butter and refined flour (maida) but I use corn flour and no oil at all. This tastes as good as the rich cheese sauce but has a much lower calorie content. The herbs are a mixture of dried and fresh. I have used dried rosemary and fresh oregano but you can use any herbs of your choice.
Servings
3
Servings
3
Ingredients
Instructions
  1. Boil 2 liters of water with 1 tablespoon of salt in a large vessel. When the water is furiously boiling add the pasta and cook until al dente (just done – with a bite!)
  2. Boil the milk after setting aside ½ cup of cold milk to mix the corn flour. Add the cold milk and corn flour mixture to the boiling milk
  3. Add the grated cheese, dried herbs and seasoning and heat until cheese has melted
  4. Mix with the shell pasta and fresh chopped herbs and transfer to a serving dish