Having some friends and their children over for dinner this evening. I enjoy cooking, especially when it requires a lot of planning. There will be 4 adults (1 who hates tomato, one who can't eat cream and I'm the only vegetarian) and 5 children, not including the baby. On the menu is:
For the kids:
Zucchini fritters
Chips
For the adults:
Vegetarian spaghetti bolognaise
Four cheese & pumpkin pasta
Italian fried doughnuts
The Four cheese pasta, which when I was finished was three cheese and not strictly by the book, is from the August 2009 Recipe +. I can only assume that because there was so very little of it left when I made enough to serve a small army that I either 1. have really good friends or 2. they enjoyed it.
(Not my picture, will fix up later)...
FOUR CHEESE & PUMPKIN PASTA
400g pumpkin, cut into 1cm pieces
cooking oil spray
40g butter
2tbs. plain flour
2/3 cup milk
1 cup grated cheddar cheese
2/3 cup shredded parmesan
80g cream cheese (I used fetta)
80 mild blue cheese, crumbled (I left this out for L.)
375g pasta, cooked according to pkt. direction
80g rocket (okay... so I didn't stick to the recipe very well)
2 tbs. chopped oregano
1. Pre heat oven to 180°C. Spray pumpkin with oil. Place in roasting pan. Bake for 12-15 minutes or until tender.
2. MEANWHILE- melt butter in a medium saucepan over moderate heat. Add flour; cook and stir for 30 seconds or until mixture thickens. Remove from heat; gradually whisk in milk until well combined and smooth.
3. Return pan to moderate heat. Stir until sauce boils and thickens. Remove from heat. Add cheeses. Return pan to low heat; cook and stir, without boiling, for 2-3 minutes or until cheese melts.
4. Add hot pasta, rocket and pumpkin to sauce. Season with salt and pepper; toss to combine. Spoon into bowls, top with oregano and serve immediately.
