Mushroom Pasta Bake
A high-protein, low-calorie creamy Mushroom Pasta Bake made with chopped chestnut mushrooms for a nutty flavour, or you can use small button mushrooms if you prefer them whole.
Serves 2
Per serving: 280 Calories, 5g fat
Protein: 16g
Carbohydrate: 40g
Fibre: 9g
Prep time: 20 mins
Cook Time: 10 mins
Ingredients
70g dry high-protein pasta (penne, fusilli or similar)
1 vegetable stock cube
250–300g chestnut mushrooms, sliced
1 medium red onion, finely sliced
1 garlic clove, crushed
½ red chilli, finely sliced
1 tbsp chopped fresh basil
250g tomato passata
150g 0% fat live Greek yogurt
15g reduced-fat mature cheddar, finely grated
freshly ground black pepper
Fresh basil to garnish
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Cook the pasta in boiling water with the vegetable stock cube. Cook it for about 1-2 minutes less than the packet instructions, as it will continue cooking in the oven. Drain, reserving a little of the pasta water.
- Make the sauce. Heat a large non-stick frying pan and dry-fry the mushrooms and onion for 5-6 minutes until softened and beginning to brown. Add the garlic and chilli and cook for another minute.
- Add the passata and basil. Season generously with black pepper and simmer for 3-4 minutes.
- Stir the drained pasta into the tomato and mushroom mixture. Add a splash of the reserved pasta water if it seems too thick.
- Take the pan completely off the heat. Allow it to cool for a minute, then stir in the Greek yogurt. This gives you a creamy sauce without needing cream, butter or a large amount of cheese. Don’t boil the yogurt or it can split.
- Transfer everything to an ovenproof dish.
- Sprinkle the 15g reduced-fat mature cheddar evenly over the top. Because you’re using mature cheese, a small amount gives much more flavour than a larger quantity of mild cheese.
- Bake for 10 minutes, until bubbling and lightly golden.
- Finish with fresh basil and plenty of freshly ground black pepper.