Ingredients About 100 g whole-wheat pasta
Chillies to taste - I used dried red ones, whole
2 cups sliced mushrooms - you can use any mixture
2 cups brussel sprouts, chopped finely
1 clove garlic, crushed
¼ cup dry sherry
1 cup milk
1 tbsp plain flour
½ cup cheese, grated, plus a bit extra to garnish
Cook the pasta as per packet instructions.
Leave in the hot water till almost ready to serve to keep pasta hot.
Meanwhile, heat a bit of oil in a wok and add the chillies.
After a minute, add the mushrooms and brussel sprouts.
Cook, stirring continuously for about 10 minutes.
Add the garlic and cook, stirring for about a minute.
Add the sherry, and cook, again stirring, until most of the sherry evaporates - this will only take about a minute.
Mix the flour with the milk, and add to the wok with some salt and pepper to taste.
Cook until the sauce thickens, about 2 minutes.
Fold in the cheese until it is melted.
Add the drained pasta, to these vegetables and mix gently till it is all coated and hot.