Gluten Free Cheese and Broccoli Pasta 'n' Sauce

Cook Time15

Servings: 1 person

Ingredients

80 grams gluten free pasta - always Garofalo for me
100 ml milk
1.5 tsp cornflour - DONT LEAVE OUT - details in ingredients section of the blog post above
1 floret of broccoli
15 grams of cheddar
10 grams of parmasan

Seasoning

1/2 tsp onion granules
1/2 tsp garlic granules
TINY bit of turmeric - this is mainly for colour - see ingredients list above

Instructions

Add the cornflour to the milk and mix together.
Chop your broccoli into tiny pieces.
Add the milk and 300ml* of water to a pan and bring to a simmer.
Add the pasta, broccoli and seasoning to the pan.
Keep simmering until the pasta is cooked and the water has evaporated, leaving a thin sauce (it'll thicken as it cools).
>As with the "real" Pasta 'n' Sauce, you will need to stir the pasta occasionally to make sure it doesn't stick to the bottom of the pan
>If the pasta hasn't cooked but the sauce is already thick, just add a dash more water and keep simmering until its cooked.
Remove the pan from the heat, add the cheese and plenty of salt and pepper and stir together until the cheese has melted.
>Do not skip the salt and pepper!!!
Chop the pieces of pasta into halves to make it look like Pasta 'n' Sauce!
>If you're sauce still is a little thin, just leave it to cool a little and it will thicken!
EAT!!!!!!!

Notes

*All pasta brands have will need a slightly different amount of water & cooking time. Garofalo is quite a thick penne so requires more water than a supermarket own brand for example. The perfect amount of water for Garofalo is 300ml but if you're using supermarket own, start with 250ml.

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