Cheese and Garlic Pasta Sauce on Smoked River Cobbler
I loved this pasta sauce so much that I had the leftovers the next day straight from the fridge cold and enjoyed it just as much. I’ve added a little mustard to the ingredients of this sauce because there is something that I love about cheese and mustard, I think they go together really well. When you next have cheese on toast spread a little mustard on the toast before the cheese goes on and you will see what I mean.
For two servings you will need;
2 – Fillets of Smoked River Cobbler
For the sauce;
100 Gm – Pasta of your choice
50 Gm – Grated Cheese
125 Ml – Milk
½ teaspoon – Italian Seasoning
1 ½ teaspoon – Vegita (or 1 – vegetable stock cube)
2 Cloves – Garlic
½ teaspoon – Mustard
1 teaspoon – Corn Flour
50 Ml – Water
Cook the pasta in boiling water for about 10 minutes and then drain,
leave to cool for a few minutes then pour the milk in and heat gently while adding the cheese stirring until the cheese has melted.
Then add the rest of the ingredients except the corn flour and water and keep stirring, taste and season to your liking.
Now mix the corn flour with the water until it is smooth and add it to the sauce stirring until it thickens, simmer for about 5 minutes and your done.