Ingredients
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45g butter
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1 tablespoon cornflour
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1 teaspoon mustard powder
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1 small garlic clove, crushed
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500ml (2 cups) milk
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60g vintage cheddar cheese, coarsely grated, plus extra to serve
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200g zucchini noodles
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200g carrot noodles
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250g sweet potato noodles
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Chopped continental parsley, to serve
Method
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1Melt 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.
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2Return 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.
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3Meanwhile, 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.
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4Divide 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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