Cheese and Vegetable Spaghetti

2 Sep

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This is a very cheap and simple recipe which can be made with lots of different variations, making it perfect for when you need to use up food before it goes off.

Leftovers should be fine to reheat for around three days if kept in the fridge, and the sauce should be fine for around a month if frozen.

Tip: if you wanted to you could also add some cooked, chopped bacon to the sauce at the same time as – or instead of – the vegetables. I used broccoli in mine, but some other vegetables that would go well are:

  • Peas
  • Sweetcorn
  • Carrots
  • Cauliflour
  • Leeks

Serves: four people.

Cost per person: £0.34 (price based on Tesco Value ingredients).

Ingredients:

  • 400g spaghetti
  • 25g butter
  • 25g plain flour
  • 600ml milk
  • 100g grated mature cheddar cheese (or similar)
  • 75g broccoli
  • Salt and pepper, to season

Method

1) Melt the butter over a medium heat.

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2) Stir in the flour and cook for 2 minutes.

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3) Take the pan off the heat and gradually stir in the milk, until you get a smooth sauce.

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4) Return the pan to the heat and bring to the boil, stirring constantly.

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5) Put the spaghetti on the boil. At the same time, season the sauce with salt and pepper and simmer for 10 minutes.

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6) Cut the broccoli into small florets and boil for two minutes. Stir the cheese into the sauce, and simmer until it melts.

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7) Drain the broccoli and stir into the sauce.

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8) Drain the spaghetti and serve.

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