Ingredients:
1 cup dry pasta, such as shell or penne
1 can mixed peas and carrots, drained
2 tsp. bovril(or the equivalent)
2 tbsp. margarine
1 cup milk
3 tbsp. flour
1/8 tsp. dill flakes
1/8 tsp. nutmeg
1/8 tsp. ginger, powdered
1/8 tsp. thyme, powdered
1 tsp. parlsey flakes

How to make this recipe:
1. Cook the pasta in salted water for 12 minutes. Drain and set aside.
2. Prepare the bovril in 1-1/4 cups hot water.
3. Add a half cup of the bovril to a skillet. Add the flour and stir continuously until there are no more lumps.
4. Add the remainder of the bovril, the milk, margarine, and all of the spices. Cook stirring continuously until the sauce thickens and becomes bubbly.
5. Drain the can of peas and carrots, and add to the sauce, along with the cooked pasta. Heat until warmed throughout. Serve with poultry.

4 side dish servings

Recipe from: Stephanie House - Stephanie's House