Published by Hayley
(1) Depening on how many you are cooking for, place paster into a pan with a lid prefferably. Boil kettle and add water to the pan till it covers the paster, then start to boil the paster stir if it bubbles.
(2) Using a smaller pan, melt the nob of butter in the pan on low heat while paster is being cooked. Then add abit of plain flour just enough to make a little lump with the melted butter, cook it abit then add cold water to the pan stirring to get rid of the lumps then add the stock cube and dissolve.
(3) Keep an eye on the paster, now start stirring the sauce till it thickens and add tomatoe pur'ee, keep adding tomatoe puree till it is a nice red colour,if it looks orange add more and keep stiring.Cut up your veg amd garlic then add mixed herbs and cook, the paster should be about done now.
(4) All you have to do now is pour the paster into a bowl or plate, pour on the sauce and grate a little cheese on top. And enjoy!