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Pasta Jumble

Ready in 35 mins

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!

Preparation Time

15 Minutes

Cooking Time

20 Minutes

Ingredients for Pasta Jumble

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 oz farfalle or fusilli pasta
  salt and pepper
1 oz butter
2 tablespoons flour
½ pint milk
½ tablespoon English mustard (the hot stuff!)
4 oz Double Gloucester (or other strong) cheese
4 oz lean cooked ham
1 green pepper
2 oz sweet corn
1 tomato

How to Cook Pasta Jumble

  1. 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.
  2. 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.
  3. 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.