This recipe uses a selection of vegetables and tomato chutney which if you make your own will taste even better.

• 25g margarine
• 200g spaghetti
• 1 onion,  diced
• 2 carrots,  sliced
• 25g plain flour
• 125 – 250ml water
• 1 vegetable stock cube
• 1 – 2 tablespoons tomato chutney
• 25g frozen peas
• 50g mushrooms, sliced
• 75g Red Leicester Cheese

Method

1. Melt the margarine in a saucepan and cook the onion and carrot for 3 -4 mins.
2. Add the flour and cook for 1 min.
3. Add the chutney, water,  stock cube and cook gently until the sauce starts to thicken – more water can be added if you like a really thick sauce.
4. Add the peas and mushrooms.
5. Boil the spaghetti in another saucepan until tender.
6. Drain and add the spaghetti to the sauce.
7. Mix in the cheese, saving some for the top.
8. Pile the mixture onto a serving plate, sprinkle on the rest of the cheese.
9. Serve with crusty bread.

Yummy!  Serves 2.