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Pasta with Creamy Curry Sauce

  • 8oz (225g) wholewheat pasta shells
  • 2oz (50g) cashew nut pieces
  • 4oz (lOOg) cooked peas
  • 1oz (25g) polyunsaturated margarine
  • 1oz (25g) plain wholemeal flour
  • 1/2pt (275 ml) milk
  • 1/2 teaspoonful ground cumin
  • 1/2 teaspoonful turmeric
  • Good pinch ground cardamom
  • Good pinch paprika
  • Seasoning to taste
  • Parsley to garnish

Method

1. Cook the pasta shells in boiling water until just tender; keep warm.

2. Meanwhile, heat the margarine in a pan and add the flour; saute gently for a few minutes.

Remove from the heat and pour in the milk, stirring continually.

3. I Bring to the boil and then simmer to make a thick sauce; add the peas and sprinkle in the cumin, turmeric, cardamom and seasoning; cook for a few minutes more.

4. Mix together the cooked drained pasta, cashew nuts, and creamy curry sauce; serve immediately, topped with paprika and some coarsely chopped parsley.

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