It’s that time of year were the majority of us are pretty much battling some sort of cough or snotty nose.
The first thing I do when I have a cold is eat all the food, but I don’t want to be spending hours cooking in the kitchen or piling the pounds on.
My body craves carbs, and pasta is my all time favourite carb.
I never tend to eat creamy sauces, an absolute travesty I know, but they can be so, so high in fat. I usually just opt for a tomato based sauce.
But a genius hack is that using low-fat Philadelphia and no oil, well this reduces the fat content in this dish lots.
Who says you can’t have your cake (pasta) and eat it huh?
Cooking & Prep Time: 10 minutes
150g of mixed chopped mushrooms ( I used Morals, Button, Shiitake and Portobello)
150g unsmoked lean pancetta
160g pappardelle pasta
240g Philadelphia light (garlic and herb)
30g fresh thyme
1 clove of garlic thinly sliced
Half a chicken stock cube
Half a mug of water
Teaspoon of salt & pepper
Tablespoon of parmesan
1) To a non stick frying pan add the mushrooms and pancetta and fry on a medium heat.
2) After 5 minutes add the sliced garlic, thyme and fry for 2 minutes.
3) To a pan of boiled water add the pappardelle and cook as stated on pack.
4) To the mushrooms and pancetta add Philadelphia, water and chicken stock cube and stir through, so a creamy sauce is formed. Add spinach, salt, and pepper and cook for 1 minute.
5) Drain the pasta when cooked, and add the creamy sauce to the pasta.
6) Plate up and garnish with some fresh thyme and a sprinkling of parmesan.
I love how quick, easy and tasty this dish is.
Plus is there anything better than a humungous bowl of pasta?
*Feel free to leave the pancetta out so this dish is suitable for vegetarians.