I don’t think I have mentioned it really, but in case you were in any doubt after the title, yes I am back on another diet. I think it would be easier to announce when I am not going back on a diet as this would probably occur less frequently! However, I am back on the Slimming World band wagon in a loose sense and combining this with Thinking Slimmer pods in an aim to retrain my brain when it comes to eating and my body image. Who knows if this will be the attempt when it finally works, but I do have a sort of goal to aim for in May so I am aiming to have lost a couple of stone by then so fingers crossed. If you happen to see me in a picture with food in my hand or talking about food that doesn’t exactly look very healthy then I give you full permission to shout. Anyway, so being back on a diet means I am actually cooking properly again and from scratch, rather than the processed crap I have been feeding myself because I have tended to only cook properly for Alyssa. However, you’ll know what it’s like, we don’t always have time to spend hour upon hour in the kitchen do we?! Sometimes, the reason we mess up on our diets or have a bad day is because it is so much easier to open an oven, stick a pizza in and come back 12 minutes later and eat it. Well, have no fear as this pasta recipe is ready in a maximum of 15 minutes and can be adapted to suit everyone’s tastes (don’t panic as it doesn’t have to have mushrooms in!!) and is also pretty good cold too….
Ingredients (serves 4):
400g Dried Pasta – I like spaghetti with this but any is fine
1 Large White Onion, diced
2 Garlic Cloves, crushed
250g Mushrooms/Tomatoes/Peppers/Broccoli/Courgette, thinly sliced – pick any vegetable you like
2 Tsp Thyme/Chilli Flakes – depending on if you like heat or not
1 Tub of Philadelphia Light
Salt & Pepper
Fresh Parsley, roughly chopped
- Bring a pan of water to the boil and pop in and cook the pasta as according to the instructions. Meanwhile, take a large pan (I used a wok for this) and heat up on a medium temperature with some fry-lite.
- Cook the onions with the thyme/chilli until they begin to soften and then add the garlic and the mushrooms/tomatoes/peppers/broccoli/courgette of your choosing. Add some salt and pepper and mix together and allow to soften.
- Once the pasta has cooked, drain it and add it to the pan with the frying vegetables. Empty the whole tub of Philadelphia on top of the pasta, with some more salt and pepper and the continually stir the pan, mixing everything together and allowing the soft cheese to melt.
- When it has melted and the vegetables have cooked enough, drop in the roughly chopped parsley, stir it through and serve immediately with a spring of parsley on top – delicious!
In this recipe, the only thing you have to count is the Philadelphia – and if you’re going old school like me, then this can be one of your Healthy A’s meaning that you have a completely syn free meal right there that is ready in 15 minutes and will fill you up too. If you’re craving something extra, you could always add a bit of lean or Quorn bacon for a carbonara type pasta and as I said this makes a really delicious lunch cold too!