Wednesday, 25 March 2015

Cheesy Broccoli & Bacon Pasta Bake



This is one recipe I have been trying to perfect for a REALLY long time!   A Low fat healthier version of a cheese sauce.  I’ve had disastrous attempts, sauces splitting, being inedible, and If I actually had a dog, I am sure they would even turn their nose up at previous attempts! 


But then I turned to the wonder herself Mary Berry!  I was so frustrated one day that I couldn't do it – then one day I Googled ‘Cheats Cheese Sauce’ and she came to my rescue!  I didn't use her exact recipe – but played around with a few versions and this is the one that came up trumps.   For people following Weight Watchers and doing the Simple Start or Filling and Healthy plans then this is a great recipe as it comes up as being free – or with little points.   A few more if you are pointing – and the calories aren't too bad – so everyone is a winner!


Calories: 482  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 13PP • WeightWatchers Filling & Healthy Values: 2PP


Preparation Time: 10 Minutes
Cooking Time: 30-40 Minutes
Serves 4
 

You Will Need: 

For the Pasta
300g Wholemeal Pasta – I used Penne
Medium Head of broccoli cut into florets or 300g if using pre packaged broccoli or frozen
6 Bacon Medallions cut into small cubes
5 Spring Onions Chopped
100g Reduced Fat Cheddar Cheese
Frylight/Calorie Controlled Oil Spray
Salt and Pepper
8 Cherry Tomatoes for garnishing (optional)

For the Sauce

1Tsp Cornflour
1 500g Tub of Fat Free Natural Yoghurt (greek yoghurt can be used too but I find this has a better boiling point)
1 Tsp Dijon Mustard
2 Eggs

Method: 

Preheat oven to 180 Degrees (you want it slightly lower than usual so that the sauce does not split!

Cook the pasta in salted boiling water according to package instructions – you want Al dente with a little bit of bite!

Add the broccoli into the pan for the last 2-3 minutes then drain and set aside

In a separate frying pan sprayed with oil, fry the spring onions and bacon set aside once cooked and crispy

In a separate bowl add the corn flour, with a little yoghurt, add the eggs and whisk until smooth.  Add the remaining yoghurt and mustard mix well

Add the bacon, spring onions and 50g of the cheese to the yoghurt mixture

Combine the cheese sauce with the pasta and broccoli and place into an oven dish

Top with the remaining cheese and halved cherry tomatoes if using

Bake in the oven for 15-20 minutes until the sauce has thickened up and the cheese has melted!
 
*Free on extra easy plan if using cheese as a healthy extra
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