Recently Mr O and I have been trying to eat more healthily as I gained back a little of the weight I lost and we’d both been indulging everyone of our food whims… which never ends well. This is recipe I put together by adapting a much more unhealthy one. It’s very tasty but also super healthy and I would highly recommend it if you’re trying to cut calories but not flavour.
Skinny vegetarian pasta bake
200g wholewheat penne
1 tin chopped tomatoes
200g sliced mushrooms
100g reduced fat cheddar cheese, grated
2 teaspoons of olive oil
4 cloves of garlic, finely chopped
100g dehydrated soya mince
1 beef stock cube (optional)
1 teaspoon of dried oregano
1 teaspoon fresh basil, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
Preheat your oven to 200 C. Cook the penne according to the package instructions, drain and set aside.
While the pasta is cooking make the sauce. Re-hydrate and drain the soya mince according to the package instructions. Heat the olive oil in a medium saucepan over a medium heat. Add the onions and garlic and cook until softened (about five minutes). Add the soya mince and herbs to the saucepan and fry for five minutes stirring continuously. Add the tinned tomato, mushrooms and crumbled stock cube (if using) with a good pinch of salt and pepper and bring to the boil. Simmer for five minutes.
Mix together the penne with the sauce.
Place half the mixture in a baking dish and then sprinkle over half the cheese. Add the remaining mixture and top with the rest of the cheese.
Bake for 20 minutes until the cheese is golden and bubbling.