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For the sauce

  • Butter 50 g
  • Plain flour 50 g
  • Salt 1 g
  • White Pepper 1 g
  • Whole milk 800 ml
  • Light cream cheese 200 g

For the cherry tomatoes

  • Thyme 1 g
  • Cherry tomatoes 250 g
  • Rapeseed oil 20 ml

For the pasta

For service

  • Watercress 50 g
  • Parmesan 20 g
  1. For the sauce

    • Make a roux and season then add the milk in stages to create a smooth sauce.
    • Remove from the heat and whisk in the cream cheese then cover with parchment paper until needed.

  2. For the cherry tomatoes

    • Cut the tomatoes in half and drizzle them with the oil and sprinkle the thyme over the top.
    • Roast for 15-20 min. at 150ºC then remove and cover until needed.

  3. For the pasta

    • Cook the pasta for 10 min. then add the spinach and drain, refresh and cover until needed.

  4. For service

    • Mix the pasta, spinach and sauce together then place into a serving dish then bake for 10-12 min. at 180ºC until slightly golden then remove and garnish with the roasted tomatoes, watercress and parmesan.

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For the sauce

For the cherry tomatoes

  • Thyme 1 g
  • Cherry tomatoes 250 g
  • Rapeseed oil 20 ml

For the pasta

For service

  • Watercress 50 g
  • Parmesan 20 g
  1. For the sauce

    • Bring the milk to the boil then whisk in the KNORR White Roux granules until thickened.
    • Remove from the heat and whisk in the cream cheese and yoghurt then cover with parchment paper until needed.

  2. For the cherry tomatoes

    • Cut the tomatoes in half and drizzle them with the oil and sprinkle the thyme over the top.
    • Roast for 15-20 min. 150ºC then remove and cover until needed.

  3. For the pasta

    • Cook the pasta for 10 min. then add the spinach and drain, refresh and cover until needed.

  4. For service

    • Mix the pasta, spinach and sauce together then place into a serving dish then bake for 10-12 min. at 180ºC until slightly golden then remove and garnish with the roasted tomatoes, watercress and parmesan.

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