Sweetcorn and Red Pepper Pasta


200g Fusilli Spiral
1l Whole Milk
60g Margarine
60g Plain Flour
50g White Onion
50g Button Mushrooms
100g Sweetcorn
1g Parsley
100g Red Pepper
200g Mild Cheddar


1. Bring a pan of water to the boil and then add the pasta and cook until tender

2. Place milk in a saucepan and bring to the boil. While waiting, put the margarine in another pan and melt, then stir in the flour forming a roux (a thick paste)

3. Once the roux is formed, add the milk gradually until the a sauce-like consistency is formed and allow to cook for 20 minute, stirring occasionally

4. Add 150g of cheese and season

5. While the sauce is cooking, finely chop the onions and then sauté in a pan. Once they are softened, add the mushrooms and peppers and stir together. 

6. Once the mushrooms, peppers and onions are ready, add them to the cooked pasta before stirring in the cheese sauce and allow to cook through

7. Pour into a serving dish and sprinkle with remaining cheese. Bake until golden brown