RECIPE: Super Speedy Cheesy Pasta | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1.50 per person.
What are the benefits? This cheesy pasta dish is high in calcium, low in sugar and is vegetarian-friendly.

When I’m thinking about what to cook when I get home from work, especially on days like this when the nights are drawing in and it’s a bit miserable outside, there are three very specific things I take into consideration.

1) Time. I need something quick and simple that gives me time to chill out with a cuppa for 20 minutes when I get in from work and can still be ready for when we sit down to eat as my boyfriend gets home.
2) Money. It has to fit in with our tight weekly budget or, even better, rustled up with everyday ingredients from my kitchen cupboards.
3) Comfort. I like settling into my evening with food that soothes me, nurtures me and makes me feel better about my day.

That’s why I enjoy this recipe so much! It’s really quick, the ingredients are pretty bare-bones, and it makes me feel all warm and fuzzy inside. Gooey cheese sauce poured over a bowl of spaghetti, what more do you want? 🧀

Obviously cheese isn’t exactly a health food, but this dish does provide plenty of calcium, and fibre from the wholewheat pasta too. Using low fat cheese and milk alternatives helps make this a little better for you. But even if you don’t, this recipe is still comforting and cheap – just over a pound per person if you use low fat cheese, but even cheaper if you just use the normal stuff.


140g Wholewheat Spaghetti
1 tbsp (heaped) Plain Flour
250g Grated Cheese (low fat if possible)
1 Cup of Milk
1 tsp Butter
1 tsp English Mustard

A good crack of black pepper and a pinch of salt certainly doesn’t go a miss in the cheese sauce, along with a touch of dried garlic and some dried parsley.

So, this is how I did it…

1. Fill a saucepan with water, season with salt and add the spaghetti to cook according to packet instructions (usually 10 – 12 minutes).

2. Make the sauce by adding the cheese and flour to a pan, stirring well until the cheese is covered. Place the pan on a low heat and add the milk, butter and mustard. Season and stir continuously for a few minutes until the cheese melts and the sauce thickens.

3. Drain the pasta, combine with the sauce and serve.

Tips & Tricks

  • You don’t have to use spaghetti for this – it works just fine with any other pasta shape!
  • Pasta and sauce alone is a little plain for my liking, so I threw some veggies in with mine (onion, tomato and sweetcorn) and it’s a great way to bulk up this meal. You could also try mushrooms or peppers, or perhaps some chicken and bacon.
  • If you like a little more spice in your sauce, try adding some paprika and chilli flakes for a great flavour.




RECIPE: Cheese “Steak” Subs & Sweet Potato Fries | #ThisGirlEats

Serves: 2
How much does it cost? This recipe cost me less than £1.25 per person.
What are the benefits? This recipe is low fat compared to an original cheese steak, helps you out with at least two of your five a day and, best of all, is great substitute for vegetarians!

First off, I’m super excited to share this totally delicious recipe with you! What’s even more awesome about it is that the trial run was actually carried out by my boyfriend, who is somewhat clueless in the kitchen but managed to cook this all by himself (following my very detailed instructions, of course). But more on that coming soon…

Cheese sauce is cheese sauce, I’m not gonna pretend it’s a health food. But #ThisGirlEats is all about giving food we know and love a healthier twist.

Removing red meat for aubergine rich in fibre, potassium and magnesium? That’s a big tick! Not to mention wholemeal rolls instead of sugary subs, low fat cheese sauce and a side of veggies – that’s right, sweet potato fries are vegetables!

This recipe is full of benefits and is honestly so tasty, I’d really recommend giving it a go.

2 Sweet Potatoes, Sliced Into Chips
1 Onion, Sliced
1 Green Pepper, Sliced
3 Mushrooms, Chopped
8 Slices of Aubergine
2 tsp of Plain Flour
1/2 Mug of Milk or Milk Alternative
Handful of Low Fat Cheddar Cheese
Handful of Spicy Grated Cheese
1/2 tsp of American Mustard
4 Wholemeal Hot Dog Rolls
The pickle on top is optional!

When the sweet potato chips go into the oven, make sure they’re seasoned with plenty of salt and pepper, as well as a sprinkling of dried thyme and dried garlic. You’ll need the garlic, salt and pepper again to season the veggies, and the slices of aubergine will need a pinch of salt and pepper too.

So, this is how I did it…

1. Heat the oven to 200°C, lightly coat a baking tray with cooking spray or a dash of oil and spread the chips across it. Sprinkle with salt, pepper, garlic and thyme and cook for 45 minutes, turning halfway through.

2. Add cooking spray (or oil), onions and garlic to a pan and fry on a medium heat for a couple of minutes. Add the peppers and seasoning, and cook for a further 5 minutes.

3. Lower the heat, add the mushrooms and cook for a final 5 minutes. If the vegetables start to stick, add a splash of water to the pan 💦

4. With a touch of cooking spray, grill the aubergine slices for around 5 minutes on each side.

5. To make the cheese sauce, add the flour to a saucepan, very slowly pour in the milk and whisk gently with a fork over a low heat. When the mixture has been simmering for a minute or so, remove from the heat and add the cheese and mustard, stirring until melted and combined.

6. Either serve the sauce immediately or, if you’re not quite ready, return the pan to the hob but on a really, really low heat. Keep stirring too! If the sauce is allowed to cool, it’ll go thick and gloopy.

7. Serve the aubergine, toppings and cheese sauce in the rolls and plate up with the fries 🍆