Difficulty: Easy - for beginners
225 wholewheat fettuccine
1 tbsp butter
3 garlic cloves, crushed
2 tsp cornflour
Pinch of ground nutmeg
230ml chicken stock
65g grated Parmigiano-Reggiano cheese
240ml low-at Greek yoghurt
Salt and pepper to taste
Bring a pot of salted water to the boil, then cook the fettuccine pasta.
Melt butter in a large pan over medium heat.
Add the garlic and cook for 2 mins.
Combine the cornflour and nutmeg in a small bowl, then whisk in the stock.
Pour into the frying pan, turn up the heat, and bring the sauce to a gentle simmer, whisking occasionally.
Whisk in 3/4 of the cheese until melted.
Remoce the pan from the heat.
Whisk in the yoghurt until smooth.
Season with salt and pepper and sprinkle on the remaining cheese.