Fettucine Primavera recipe

10 oz (275 g) fettucine
4 oz (115 g) broccoli florets
4 oz (115 g) cauliflower florets
2 small young carrots
2 oz (50 g) small white button mushrooms
1 small red pepper
1 small green pepper
1 medium onion
3 oz (75 g) low-fat Cheddar cheese
2 tablespoons virgin olive oil
4 tablespoons low-fat yoghurt
2 tablespoons whipping cream
Generous pinch of cayenne pepper
Salt and freshly ground black pepper

method
1, Bring a large saucepan of salted water to the boil. Meanwhile, trim and divide the broccoli and cauliflower into small florets. Peel the carrots and cut into small sticks about 2 in (50 mm) long. Slice the mushrooms thinly with the stalks still attached.

2. Halve, core and de-seed the peppers, then cut them lengthways into thin strips. Thinly slice the onion and grate the cheese.

3. Blanch the broccoli, cauliflower and carrots in the boiling water for 2 minutes. Reserving the water, lift the vegetables from the water with a slotted spoon and put them in a colander, then drain again.

4. Bring the pan of water to the boil again, ready to cook the pasta, adding more water if necessary.

5. Meanwhile, heat the oil in a saucepan or casserole dish. Add the sliced onion and cook over a gentle heat for 7-8 minutes, stirring frequently. Add the peppers and mushrooms and cook for a further 5 minutes, stirring frequently.
6. Remove the pan from the heat and stir in the yoghurt, cream, 2 oz (50 g) of the cheese, and the cayenne. Season to taste with salt and pepper, and set aside.

7. Cook the pasta according to the packet instructions, leaving the pasta cooked but slightly firm to the bite. Towards the end of the Cooking time, return the sauce to a very gentle heat and add the blanched vegetables.

8. Stir the sauce and vegetables until heated through, taking care not to let the mixture boil, then taste and adjust the seasoning.

9. Drain the pasta well and put into a serving bowl. Pour over the sauce and sprinkle with the remaining cheese. Serve immediately.