Food Restrictions: 40 Minutes

Veggie-Full Pasta

Ingredients

  • ½ cup LALA® UHT Whole Milk
  • 4 vine tomatoes
  • 2 carrots
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow onion
  • 1 head of garlic
  • 1 tsp of dried herbs
  • Salt to taste
  • Pepper to taste
  • Noodles of choice

Directions

Preheat your oven to 400°F.

Chop up your vegetables into large chunks and spread on a lined baking tray.

Drizzle with olive oil and sprinkle with herbs, salt and pepper.

Roast for 40 minutes, until vegetables are tender.

Once the vegetables have cooled a little, place in a blender with the LALA® UHT Whole Milk.

Blend until even and transfer to a sauce pan on medium heat.

Once the sauce is warm, toss in your cooked noodles and gently mix together.

Sprinkle with grated cheese or fresh chopped parsley for an extra boost of flavor!

Lala Apple Pie

Ingredients

  • 1 ½ cups LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 4 Apples
  • 1 Egg
  • 2 tablespoons Cinnamon
  • ½ cup Raisins
  • ¾ cup Brown Sugar
  • 2 tablespoons Flour
    Shell:
  • 2 ½ cups Flour
  • 1 Egg
  • 4 tablespoons white Sugar
  • 4oz. Butter or light Margarine

Directions

Shell dough: Mix flour and sugar and add the butter until crumbly. Add one egg and mix into a dough. Roll out the dough with a rolling pin and form two circles. Butter a medium pie pan and place one piece of dough in it, sprinkle lightly with flour and set aside.

TIP: If want to cut down the prep time, you can use pre-made pie crust. Available at the frozen section in grocery stores.

Filling: Slice the apples and mix with LALA® Crema Mexicana, cinnamon, raisins, brown sugar and two tablespoons of flour. Pour the mixture in the pie pan and cover with the remaining dough. Press the perimeter of the pie shell rim and brush with one beaten egg. Bake at 410°F (210°C) for approximately 40 minutes or until thoroughly cooked and golden brown.

To make a sauce to serve over the pie, heat one cup of LALA® Crema Mexicana with a tablespoon of cinnamon, add 1/4 cup of sugar.