Creamy cheese zoodles

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.