This pasta sauce came about as a rained off barbecue, I had made lots of skewers of veggies and as the heavens opened, we ended up indoors just eating the chicken and salad, not wanting to sort all the skewers out.
The next day I thought about roasting them then had a look at the Schwartz Perfect Shake and decided to make an Italian style pasta sauce and use the vegetables.
Also I made this as a healthy version. As you know I'm on Slimming World so I was keen to make it syn free. It became a tasty side dish to Italian baked chicken and salad, then the following day became a tasty again syn free pasta bake.
My Ingredients
(All vegetables were quite thickly sliced for the intended veggie skewers, I chopped them a bit smaller but still quite chunky)
A few sprays of Fry Light.
2 red onions
1-2 red pepper
1-2 green pepper
1-2 yellow pepper
2 large courgettes
250g roughly mushrooms sliced
4 cloves garlic
1 750 ml jar organic passata found at Tesco or Sainsbury.
A little water if needed.
Method
Spray Fry Light into a large pan or wok.
Add onion, courgette, all the peppers and fry gently for about 10 minutes, stirring often, add the mushrooms and garlic and continue cooking for a further 5 minutes.
Add the passata, Schwartz and a little water if the sauce seems thick.
Simmer for about 15- 20 minutes.
I left the sauce chunky, it makes a fab cold pasta salad the next day, however this could be made into a smooth sauce to top pizzas etc.
It made two large portions for Chris and I for the chicken meal and three large terracotta dishes filled with pasta bake.
Pasta bake recipe
1 portion of pasta mix
42g mixed low fat cheddar and Parmesan
125g cottage cheese
2 eggs
Seasoning
Simply place the pasta in an ovenproof container.
Whisk the eggs, mix in the cheese and the cottage cheese, season and put over the pasta mix.
No comments:
Post a Comment