VEGETARIAN // FREEZABLE
Ready in about 1 hour
50g dried porcini mushrooms
200g dried macaroni, or any other short-shaped pasta
Low-calorie cooking spray
300g portobello mushrooms, cut into large chunks
16 baby leeks, sliced
4 garlic cloves, finely chopped
200g cherry tomatoes
1 tbsp finely chopped fresh chives
400g fat-free natural fromage frais
½ tsp mustard powder, mixed with ½ tsp water
160g reduced-fat Cheddar, grated
2 medium eggs, lightly beaten
1 tsp sweet smoked paprika
Cucumber ribbons, to serve
1 Place the dried porcini mushrooms in a small heatproof bowl and pour over 200ml boiling water. Cover and leave to soak for 20 minutes. Meanwhile, cook the pasta according to the pack instructions, then drain and set aside.
2 Drain the porcini mushrooms through a fine sieve, reserving the liquid. Roughly chop and set aside.
3 Preheat your oven to 220°C/fan 200°C/gas 7. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the portobello mushrooms and leeks and fry for 6-8 minutes, or until softened and lightly browned.
4 Stir in the garlic, reserved porcini mushrooms, tomatoes and 150ml of the reserved porcini liquid and bring to the boil. Cook for 5-6 minutes, or until most of the liquid is absorbed.
5 Stir in the chives and cooked pasta. Season, then transfer to a shallow, medium ovenproof dish. Whisk together the fromage frais, mustard, Cheddar, eggs and paprika, and drizzle over the top to cover evenly. Bake for 20-25 minutes, or until golden. Divide between 4 plates and serve with the cucumber ribbons.
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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.
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