Maxfacts

Vanilla pasta

A creamy vanilla sauce / custard is a great lubricant for pre-cooked pasta. Serve with your favourite chilled fruit puree of sauce (for example, pear, peach, raspberry, or melon). This is a particularly useful approach for combining hot or warm pasta with cold fruit puree – the temperature contrast can help with swallowing.

Ingredients

Method

  1. In a saucepan, bring 450 ml milk, vanilla seeds and pod to the boil, remove from heat and remove vanilla pod. In a small bowl, whisk egg yolks, rest of milk and sugar until well mixed. While whisking, add yolk / corn flour mixture to the hot vanilla milk. Bring briefly back to the boil (gently) so that sauce slightly thickens, add pre-cooked pasta to heat just before serving.