This recipe is a simple and quick dinner, but not at all lacking in flavour. The deliciously seasoned and sautéed veg pairs really nicely with the more subtle flavours of the creamy, white wine pasta.

White Wine Creamy Pasta Sauce

Serves 6-8

Ingredients

4 tbsp butter (80g)
4 tbsp flour
White wine (generous splash, personal preference how much)
Milk (approx. 700ml)
Pasta water (approx. 200ml)
Lemon juice
1/2 tsp thyme
Salt and pepper
Pasta (700g)

Method

1. Cook the pasta and reserve at least 200ml pasta water.
2. Melt the butter in a saucepan, add the flour and cook for a minute. Add a generous splash of white wine, cook for a couple of seconds and then begin to gradually add the milk, whisking continually until the sauce thickens. Add all the milk and the reserved pasta water and simmer until the sauce has thickened.
3. Add a generous squeeze of lemon juice, 1/2 tsp thyme and some salt and pepper, to taste. Pour the sauce over the pasta and serve with grated cheese and sautéed carrots and zucchini.

Tips:
– Although I usually prefer to use wholewheat pasta,I have found that white pasta works very well for this recipe. I’ve used rigatoni, fusilli, spaghetti and penne and all have worked really well!

Sautéed Carrots and Zucchini

Ingredients

3x big carrots, sliced diagonally
1x zucchini, sliced diagonally
1-2 tbsp olive oil
1 tsp thyme
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1 tsp salt

Method

1. Add the oil, oregano, thyme, basil, garlic powder, salt and a shake of pepper to a frying pan/skillet. Add the sliced carrots and zucchini, toss to coat all the vegetables in the herbs and oil and cook over a high heat until the vegetables are al dente (completely cooked through but not too soft and mushy). Serve with the pasta.

Tips:
– Cover the pan with a lid/big plate halfway through to speed the veg up.
– This sautéed veg is also a delicious accompaniment with almost any other meal It’s especially good for people who don’t usually like carrots or zucchini.