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Creamy cheese zoodles

  • 0:10 Prep
  • 0:10 Cook

Ingredients

  • 45g butter
  • 1 tablespoon cornflour
  • 1 teaspoon mustard powder
  • 1 small garlic clove, crushed
  • 500ml (2 cups) milk
  • 60g vintage cheddar cheese, coarsely grated, plus extra to serve
  • 200g zucchini noodles
  • 200g carrot noodles
  • 250g sweet potato noodles
  • Chopped continental parsley, to serve

Method

  • 1
    Melt the butter in a large heavy-based pan over medium heat. Add the cornflour, mustard and garlic. Cook, stirring, for 30 seconds. Remove from heat and gradually whisk in the milk until smooth.
  • 2
    Return to heat and whisk continuously over medium heat for 3-4 minutes until mixture boils and thickens. Remove from heat. Stir in the cheese and keep warm. Season well.
  • 3
    Meanwhile, heat a large frying pan over medium heat. Spray with oil. Cook the zucchini, carrot and sweet potato noodles, stirring gently, for 1-2 minutes or until just tender.
  • 4
    Divide zoodles among serving bowls. Pour over sauce. Serve with extra cheese and chopped herbs, if you like.

Source: taste.com.au

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