Creamy Kumara Pasta

1 cup kumara, cooked & cubed
1 cup small broccoli heads
1 cup red & green capsicum, sliced
3 strips thin leg ham, cut into strips.
350g spaghetti noodles
375mls evaporated milk
2 tsp wholegrain mustard
3 tsp corn flour
¾ cup grated cheese

Base: Cook spaghetti, drain and keep warm

Vegetable Layer: In a bowl toss kumara, broccoli & capsicum together, set aside.

Topping sauce: combine evaporated milk, mustard, corn flour, cheese, salt and
pepper, in a pan, bring to boil, simmer for 1 minute.

Assemble: Serve spaghetti noodles on individual plates, sprinkle a generous
amount of vegetables on top of noodles, add ham, then drizzle topping sauce
on top. Top with extra cheese and spring onion if desired.

Serves 10-12