35 mins
Pasta Jumble
Recipe by Graham
Pasta Jumble is an unusual way of serving pasta. It looks very professional but is, as you will see, quite simple. In the same way you can put pretty much anything between two slices of bread and call it a meal, so too can you throw random ingredients into your pasta dish and call it dinner. While some nights that sort of adaptability and easy approach is a necessity, on others I just want something a little bit different. This is that something!
Pasta and Pesto 
Pasta Salad Ingredients for Pasta Jumble
Currently displaying quantities in US Imperial Measurements
How to Cook Pasta Jumble
- Bring a large pan of slightly salted water to the boil, add the pasta and cook according to the instructions on the packet (usually about 8 minutes), then drain in a sieve (strainer) or colander. Meanwhile, melt the butter in a pan, stir in the flour and cook on a gentle heat for one minute. Remove from the heat and gradually blend in the milk, stirring all the time. Heat, stirring continuously, until the sauce thickens then add the mustard plus salt and freshly ground pepper to taste and cook for a further 1 minute.
- Remove the pan from the heat, add the pasta and stir. grate (shred) the cheese, chop the ham into small pieces and core, seed and finely chop the green pepper. Place all of these, plus the sweet corn into the pan, mix well and reheat.
- Transfer the mixture to a shallow oven-proof dish. Place in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 10 minutes. Slice the tomato and arrange the slices on the top of the dish then return to the oven for a further 10 minutes.
GRAHAM'S HOT TIP:
Sprinkle a pinch of ground nutmeg on top, just before returning the dish to the oven for the final 10 minutes.
Reviews of Pasta Jumble
| March 30 2015 Great recipe and very Mediterranean! I've made this twice now using pasta the first time and spaghetti the second time. Both were wonderful and my kids (4 and 2) loved it. Thank you! starstruck (2 reviews) |
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