Wednesday: Cheesy mushroom pasta
10g buttery spread
10g plain flour
250ml skimmed milk
50g lighter mature Cheddar, grated
1 tsp vegetable oil
100g sliced mushrooms
½ Little Gem lettuce, finely sliced
1. Cook the spaghetti according to packet instructions. Drain and return to the pan.
2. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and cook for 1 min until it resembles a sandy consistency. Gradually whisk in the milk and cook for 5 mins, stirring occasionally, until thickened. Remove from the heat and stir through the Cheddar. Season with black pepper.
3. Heat the oil in a frying pan over a high heat, add the mushrooms and fry for 3 mins until golden.
4. Add the cheese sauce and mushrooms to the pasta, stir to coat, then divide between 2 plates. Serve with the lettuce.