Creamy Fettuccine Recipe

Serves 4

1 onion, thinly sliced
1 clove garlic, crushed
1tsp wholegrain mustard
375ml Tin Carnation Soy Creamy Cooking Milk
1 tbsp cornflour
2 large handfuls of washed baby spinach leaves
Enough cooked fettuccine for everyone
Pepper to taste
A little Nuttelex for frying

1. In a medium saucepan, saute onion in Nuttelex until quite soft. Add garlic and saute for a further 1 minute.

2. Combine cornflour and soy milk (using a whisk is best) and then pour this mixture into the pot with the onion and garlic. Add mustard and pepper to taste and mix together. Bring to the boil.

3. Remove from the heat, add the baby spinach leaves and mix into the sauce. Combine with cooked pasta and serve.

Happy eating! :)