Kids will love getting in the kitchen with parents to make this easy, tasty dish. Egg noodles in a rich and creamy cheese sauce, complete with peas and sweetcorn - so yummy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
130 grams
Ditali Pasta
(Contains Cereals containing gluten May contain Milk, Soya)
40 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
75 grams
Creme Fraiche
(Contains Milk)
15 grams
Chicken Stock Paste
120 grams
Peas
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
b) When boiling, add the ditali to the water and bring back to the boil. Cook until tender, 10 mins.
a) Meanwhile, grate the cheese.
b) Drain the sweetcorn in a sieve.
c) Once cooked, drain the pasta and add it back into the saucepan, followed by the creme fraiche, chicken stock paste, peas, sweetcorn and three quarters of the cheese.
d) Return the saucepan to medium-high heat, and cook, stirring occasionally, until the cheese has melted and the sauce is hot, 2-3 mins. TIP: Add a splash of water if it's a little too thick.
a) Divide your easy cheesy pastabetween 2 serving bowls and sprinkle over the remaining cheese to finish.
Enjoy!