Preheat oven to 180°C/fan 160°C/gas mark 4.
Cook low protein pasta according to packet instructions and drain.
Meanwhile place vegetables in a saucepan, cover with water and bring to the boil for 5 minutes until soft, then drain.
Mix cooked pasta and cooked vegetables together.
Add ProZero, butter and cornflour into a saucepan.
Place over a gentle heat and stir constantly until mixture becomes thick and smooth.
Add 20g Violife to sauce and stir in until melted.
Fold pasta and vegetables into the sauce and transfer mixture to a small oven proof dish (10cm x 10cm).
Sprinkle remaining Violife over the top and bake for 10 minutes.
Once cooled, divide into 4 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
For 1 exchange serve with 60g asparagus.