Calling Luckypants...some pasta for you!

[gruntygiggles]

Mike, I love love love pasta and as I know you do as well and you miss it so much, I thought I would look into a way of doing a less calorific version of some yummy creamy pasta dishes.

You'll need to get some of this pasta...

http://www.fibergourmet.co.uk/
The penne is great

and some of this cream substitute...
http://www2.oatly.com/

click products, then uk range and the cream is there...there is a number to call to find your local stockist!

Oh, and both are actually very good nutritionally!

So...recipe...

Per person:-

56g fibregourmet penne pasta
100ml oatly cream
30g chorizo, thinly sliced (doesn't seem much but trust me, it's enough)
2 chestnut mushrooms finely sliced or a few rehydrated chopped porcini
1/2tsp sherry vinegar
1tbsp chopped fresh basil
generous seasoning with salt and pepper

Put the pasta on to boil and 5 minutes before it is ready, put the sliced chorizo into a large deep frying pan and cook on medium heat until the oils have come out and the meat starts to colour. Add the mushrooms and cook for a further 2 minutes until they are cooked. Now add the sherry vinegar and cream, drain the pasta, retaining a little of the cooking liquor and add the pasta to the sauce. Stir together and add pasta liquor until you have the consistency you desire. Now season generously with salt and pepper to your liking (the cream and pasta mean it will take plenty) and finish by tossing through the chopped basil.

Serve immediately and if you want...grate a little parmesan over the top. If you're watching your calories, having parmesan in the fridge is great as it gives a bang of cheese flavour with the tiniest amount!

Enjoy....I love this. Did it for me Dan and Steve last night and it's very filling and satusfying, very creamy and delicious, but comes in at 440cals per serving if you cook it with the above products.

That's less than a quarter of the daily recommended calorie intake, so very affordable for everyone and the pasta above is very high fibre, low carb...so not bad for the evenings either!

Hope you all give it a go and yes...go out and buy a bottle of sherry vinegar. Less than £2 and will last ages. I'll post a load of other recipes you can use it in to so you get value from it but it really gives this pasta a lovely lovely flavour. I use 1/2 tsp....but you if you add that and want more, go ahead but be very careful with it if you do...it can completely overpower the dish and get up your nostrils if you use too much. Tip...pour it onto the tsp over the sink...not over the pasta..that way any spillages won't ruin the meal :-)

Mike, I hope if you try it that you enjoy.

You can cut the calories even more by using chicken breast and some paprika if you want. Would make it about 420 cals then! :-)

[Luckypants]

Sounds good GG, very similar to what I cooked last night, only with full fat ingredients. Spin class meant this was 'allowed' :D.

I knocked up something using up some pancetta and mushrooms that were left over. Was ok, lacked a little depth of flavour I thought. Do you think balsamic vinegar (well the balsamic condiment vinegar from the supermarket - not the real deal!) could be substituted for the sherry vinegar? That may be the missing ingredient...

[gruntygiggles]

Sounds good GG, very similar to what I cooked last night, only with full fat ingredients. Spin class meant this was 'allowed' :D.

I knocked up something using up some pancetta and mushrooms that were left over. Was ok, lacked a little depth of flavour I thought. Do you think balsamic vinegar (well the balsamic condiment vinegar from the supermarket - not the real deal!) could be substituted for the sherry vinegar? That may be the missing ingredient...


Of course...I like the sherry vinegar because the flavour works perfectly with the paprika, but whatever you use...use it sparingly :-)

If you want to add flavour, just add a little stock to the pasta water and use that to add volume to your sauce...low fat way of doing it as well :-)

[gruntygiggles]

Actually...I like to think of flavour as something that you layer. Take the chilli recipe I posted on the weight loss thread. Especially with the full fat version, the cooking process and when you add ingredients can all add depth of flavour. If you don't brown your meat enough, you'll lack the caramelised note. If you don't cook out your tomato puree, you'll be left with a bitter note. Add some chilli at the start for a deep and well dispersed flavour, but also add some at the end for a fresh kick.

When you taste food as you're cooking it, make sure it covers your whole tongue as different parts of the tongue taste different elements.

The pasta dish above could be jazzed up by adding garlic and maybe a sprig of thyme to the chorizo while it cooks. It's one of those things that you take the blueprint and do what you want with it. So long as you know not to overdo the vinegar or over cook the sauce etc, you'll be fine :-)