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To serve:
1. Melt the butter in a medium sized saucepan. Add the garlic and fry over low heat until soft.
2. Stir in the flour, yoghurt, milk, cheese, lemon juice and mustard and cook for 5 minutes.
3. Add the cooked pasta and toss to mix. Add a little reserved pasta water if the sauce is too thick.
4. Season to taste and serve with lemon zest and a sprinkle of parsley and chives.
5. Serve with garlic bread and a green salad.
HINTS & TIPS:
1. Add 125 ml frozen peas with 200 g diced fried bacon or 175 g canned tuna for a meat version.
2. Add 250 g sliced mushrooms to the butter and garlic while frying for added veggies.
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Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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