2.Cook the pasta in a large saucepan of boiling water until tender; drain.
3.Meanwhile, in a large saucepan, melt the spread. Stir in cornflour; cook, stirring, 1 minute. Gradually add the combined water and milk, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in the cheese, peas and pasta.
4.Pour mixture into an oiled shallow 1.5-litre (6-cup) ovenproof dish; sprinkle with breadcrumbs. Bake about 25 minutes. Cool before serving.
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