January 2017 recipe of the month

Designed for people with diverabilities to make  health meals

Ingredients
1 tsp olive oil
6 spring onions, chopped
2 cloves garlic, crushed
1 head of broccoli, cut into florets
2 medium zucchinis, sliced
1 bunch spinach, roughly chopped
375g can reduced fat evaporated milk
3 tsp corn flour
2½ cups uncooked pasta

 

 

Method

  1. Cook pasta according to packet directions. Strain and set aside.
  2. Heat oil in a frypan. Add onion and garlic and sauté until soft.
  3. Add broccoli and zucchini and stir fry for 2 minutes then add the spinach and stir fry for a further 1 minute.
  4. Add ¾ of the can of evaporated milk and stir until it starts to simmer.
  5. Place the corn flour in a small bowl and gradually add the remaining evaporated milk whilst mixing until it forms a smooth paste.
  6. Add the corn flour mix to the simmering pan and stir continuously until the sauce thickens.
  7. Pour the cooked pasta into the pan and mix through

http://www.actnss.org/recipes/recipes-for-disability-support-services/creamy-vegie-pasta/