Try this colourful (and cheesy!) creation for a lighter alternative to pasta and a great way to get the kids into vegetables.
The ingredient of Creamy Cheese Zoodles Recipe
- 45g butter
- 1 tablespoon cornflour
- 1 teaspoon mustard powder
- 1 small garlic clove crushed
- 500ml 2 cups milk
- 60g vintage cheddar cheese coarsely grated plus extra to serve
- 200g zucchini noodles
- 200g carrot noodles
- 250g sweet potato noodles
- chopped continental parsley to serve
The Instruction of creamy cheese zoodles recipe
- melt the butter in a large heavy based pan over medium heat add the cornflour mustard and garlic cook stirring for 30 seconds remove from heat and gradually whisk in the milk until smooth
- return to heat and whisk continuously over medium heat for 3 4 minutes until mixture boils and thickens remove from heat stir in the cheese and keep warm season well
- meanwhile heat a large frying pan over medium heat spray with oil cook the zucchini carrot and sweet potato noodles stirring gently for 1 2 minutes or until just tender
- divide zoodles among serving bowls pour over sauce serve with extra cheese and chopped herbs if you like
Nutritions of Creamy Cheese Zoodles Recipe
calories: 340 336 caloriescalories: 22 grams fat
calories: 14 grams saturated fat
calories: 22 grams carbohydrates
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calories: 13 grams protein
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