Creamy Pesto Penne

2 tbs butter
200g mushrooms
200g semi-dried tomatoes
2 cloves garlic - minced
500g penne pasta
2 tbs flour
2 tbs butter
3/4 cup vegetable stock
3/4 cup milk
2 tbs pesto

1. Place pasta in boiling water.

2. While pasta is cooking, saute sliced mushrooms and minced garlic in 2 tbs butter. Once cooked put aside and cover to keep warm.

3. Melt the second lot of butter, and add 2 tbs flour. Stir continuously for 1 minute.

4. Add stock and milk to mix and stir until thickened.

5. Stir in mushrooms and tomatoes.

6. Stir in pesto and salt and pepper to taste.

7. Add warm mix to cooked pasta.

ANZACS

1 cup flour
1 cup sugar
1 cup rolled oats
1/4 cup coconut
125g butter
2 tbs honey
1 tbs water
1/4 tsp bi-carb

Combine flour, sugar, coconut and oats in mixing bowl. Melt butter together with honey and water in wither microwave or on stove top. Once melted, mix in bi-carb. Combine wet ingredients with dry ingredients. Place tablespoon size lumps of mixture onto baking tray and bake on moderate for 30-40 minutes until golden brown.

Yummy!