First I made up the garlic bread. I always keep a tub of homemade garlic butter in the fridge - just using Utterly Butterly or whatever butter spread I happen to have, I mix some of this up with chopped garlic, parsley and seasoning and leave it in a tub in the fridge until I need it. The tub is clearly labelled of course to avoid any garlic-on-toast mishaps!
For my garlic bread today I used a mini gluten-free part-baked baguette - sliced up, spread with garlic butter and wrapped in foil, then popped in the oven.
I put the pasta on to cook and then in a frying pan I added some frozen spring onions. I regularly check out my fridge, and anything that looks like it's going to go past its best before I get the chance to use it, gets popped in the freezer. As was the case with the spring onions - chopped up and frozen in a food bag for another day. On a low heat I melted into the pan a dollop of Philadelphia cream cheese along with a splash of milk, a handful of grated mature cheddar and some seasoning. I stirred until the lot was melted together into a lovely, creamy sauce - this only took a couple of minutes.
Then I drained the pasta and popped it into the sauce, mixing the whole lot through together.
I had extra cheese on mine... with the garlic bread on the side.
This is a very easy way to make a gluten-free cheesy sauce, as there's no flour to think about. It's lump-free, too!
Best Wishes
Debbie
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