(at time of publication)
- 1 tablespoon olive oil
- 1 onion, finely sliced
- 300g button mushrooms, sliced
- 2 bunches thin asparagus, tough ends removed, cut evenly
- 2 tablespoons reduced-fat spread
- 3 tablespoons flour
- large pinch white pepper
- 2 cups skim milk
- ½ cup shredded fresh parmesan cheese
- spray oil, to grease
- 400g pipi or clam meat, lightly steamed
- 250g small pasta shells, cooked, drained
1 Preheat oven to 200°C. Heat a frying pan and add olive oil. Gently fry onion, cover and cook for a couple of minutes. Add mushrooms and asparagus. Stir through to cook for 3 more minutes. Set aside.
2 To make white sauce, place a small saucepan over a low heat and add spread to melt. Then add flour and pepper. Cook for 1 minute until bubbling. Increase heat to medium and gradually pour in milk (half a cup at a time), stirring as you go to prevent lumps. Simmer. Stir until sauce is thick and smooth. Add half the parmesan and stir until melted.
3 Lightly spray an ovenproof baking dish with oil. Layer a few vegetables on the base, top with a layer of shellfish then pasta then vegetables (reserve some asparagus and mushrooms for top). Drizzle over a little white sauce then add the remaining vegetables.
4 Pour over the remaining sauce then sprinkle with the remaining parmesan. Place high in a hot oven to bake for 20-25 minutes.
Scatter with fresh herbs such as parsley, chives, chervil or dill.
This recipe will work well with any shellfish or even a can of crab and a can of shrimp.
Make it gluten free: Use rice flour instead of plain flour and use gluten-free pasta.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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