Melt the butter in a pan over a medium heat, add the ProZero, 100g Violife original block, cornflour and mustard powder, stir well using a small balloon whisk.
Whisk continuously and bring the sauce to a boil, reduce the heat and simmer until the sauce thickens.
Add the cooked pasta to the sauce and mix well.
Transfer the pasta to the pie dishes and top each with 20g Violife original block.
Bake in the oven for 15 mins or until the Violife original block has melted.
Top tip: Serve with vegetables.
ProZero is a food for special medical purposes and must be used under medical supervision.
Refer to labels for allergen and other product information.