Ingredients:
250g gluten free spiral pasta
2 tablespoons dairy free spread
2 tablespoons cornflour
1½ cups water
1 cup gluten free soy milk
½ cup coarsely grated soya cheese
1 cup frozen baby peas
½ cup stale gluten free/plain breadcrumbs
Cooks Tools:
Measuring spoons/cups
Large saucepan
Sieve
Wooden spoon
Oven proof dish
Step 1: Preheat oven to 200°C/180°C fan-forced.
Step 2: Cook pasta in large saucepan of boiling water until tender; drain.
Step 3: Meanwhile, melt spread in large saucepan, stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in cheese, peas and pasta.
Step 4: Pour mixture into oiled shallow 1.5 litre oven proof dish; sprinkle with breadcrumbs. Bake about 25 minutes or until browned lightly. Cool before serving.
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