Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 2 people :-

1 litre (2 pt) water

1 dessertspoon salt

150 g (6 oz) dry pasta (spaghetti, macaroni, pasta shapes)


1 small onion or spring onion - finely chopped

1 desertspoon vegetable oil

150 ml (5 fl oz) single cream or yoghurt or alternative

1 teaspoon cornflour

75 g (3 oz) frozen peas

1 teaspoon chopped mint or parsley

salt & pepper to taste


Bring the salted water to a boil in a large pan with the lid on.

Add the pasta and bring back to a boil quickly.

Stir briskly to ensure it does not stick to the pan.

Turn off the heat, cover the pan with a lid, and leave for 10 - 15 minutes.

Remove a piece of the pasta to taste. It should be al dente or slightly under cooked.

Different types of pasta can take more or less time to cook.

If not cooked to your liking, leave it covered for another 5 minutes.

Drain & rinse, and if cooking for one coat in oil and store half in fridge or freezer in a food bag.

Fry the chopped onion in the vegetable oil until just soft.

Mix the cornflour with a little water and add with the cream or yoghurt to prevent curdling.

Add the peas and bring to the boil.

Season with salt & pepper, and add the chopped mint or parsley.

Add the cooked and drained pasta to the sauce, toss well, and serve.