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
- 500 ml milk
- 1 vanilla pod, split and seeds scraped out
- 2 egg yolks
- 1 tbsp caster sugar
- 2 tbsp corn flour
- 200 g pasta, cooked
Method
- 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.