PASTA WITH CREAMY VEGETABLE SAUCE

350g farfalle (bow tie) pasta

2 tsp olive oil

1 clove garlic, crushed

½ red capsicum, sliced

½ yellow capsicum, sliced

1 zucchini, sliced

2 tsp wholegrain mustard

3 tsp cornflour

375mL CARNATION Light & Creamy Evaporated Milk

2 shallots or spring onions, chopped

½ cup grated reduced fat tasty cheese

1. Cook pasta according to directions on packet, drain and keep warm.

2. Heat oil in pan, add garlic and vegetables, cook 2 minutes. Add combined mustard, corn flour and CARNATION Light & Creamy Evaporated Milk, bring to boil, simmer 1 minute.

3. Stir in shallots and cheese, add pasta, toss through.