For the most fabulous pasta sheets:
120g/125ml (1/2 cup) cream cheese
150g/310ml (1¼ cups) grated mozzarella
30g/60ml (1/₄ cup) grated Parmesan
For the sauce:
45g/45ml (3 tbsp) butter
250ml (1 cup) cream
125g/125ml (1/2 cup) crème fraÎche
120g/250ml (1 cup) mix of grated mozzarella and Cheddar
1,5-3g/5-10ml (1-2 tsp) psyllium husks
1kg cooked bolognaise mince
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).More About The Author
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