Ingredients

• 500 g penne
• 2 large carrots, halved lengthways and thinly sliced
• 2 large zucchini, halved lengthways and thinly sliced
• 200 g broccoli, cut into small florets
• 125 g snow peas, halved diagonally
• 1 tablespoon cornflour
• 375 ml can CARNATION Light and Creamy Evaporated Milk
• 2 MAGGI Vegetable or Chicken Stock Cubes
• 1½ tablespoons finely grated Parmesan cheese, optional

Method

• Cook the pasta according to packet instruction.
• Steam or microwave the vegetables until just tender and brightly coloured, taking care not to overcook.
• Put cornflour in a small bowl and gradually add 1/3 cup evaporated milk, stirring until smooth.
• Add remaining evaporated milk to a small saucepan, and crumble in the stock cubes.
• Add cornflour mixture to the saucepan, and stir over medium heat until the mixture boils and thickens.
• When the pasta is cooked, drain and serve with sauce, topped with the vegetables and a sprinkle of Parmesan cheese.
• Garnish with chopped flat-leaf parsley, if desired.