This is a not too unhealthy version of the classic. Using butternut squash in the sauce makes it creamy without adding too many calories. This is an easy recipe because most of the ingredients can be measured using just an ordinary mug and tea spoon.
Serves 6 hungry people.
2 cups of pasta
1 butternut squash
1 cup of low fat yogurt
1 cup of skimmed milk
1/2 cup of grated low fat cheese
1 tsp of ground black pepper
1/2 tsp of salt
1 tsp of mustard
1 stock cube.
Preheat the oven to 200 degrees centigrade. Boil the pasta until just cooked and then drain and spread into a baking dish evenly.
In the same pan add the stock cube to some boiled water from the kettle. Peel and cube the butternut squash and boil in the stock for 20 minutes or so until soft.
Drain the squash and mash well in a large bowl, add the other ingredients reserving a sprinkle of cheese.
Pour the resulting sauce over the pasta, sprinkle with the remaining cheese and bake in the oven for 25 minutes.
August is about FUN! WeLoveDhansak is going three challenges on Instagram this month including #pcape #100dayshappy and our own #dhansakaugchallenge. Follow us @weloveshansak on Instagram and join in if you like a photo Challenge.
Treat night for us last night, we shared some potato wedges and garlic bread along with this pizza (half vegi volcano and half margarita with sweetcorn and pineapple) and some melt in the mouth cookies for only £17.99 delivered. Absolutely delicious and spicy. Totally recommend Dominos for pizza.
Does everyone in cyber space love pizza as much as we do?
This is a paneer dish made with left over lentil curry and only three other ingredients. This is a great recipe for vegetarians as it high in protein and is great for using up leftover food.
Leftover lentil curry (simple recipe in a previous post),
Packet of paneer,
1x Red Pepper
Small amount of oil
Rice and yogurt
To make a smooth curry take the leftover lentil curry and blend with a hand blender, if you are happy with chunks then don’t blend at all; Blending does make the lentil curry seem richer in taste. In a separate frying pan, fry the cubed paneer in a small amount of oil until it’s lightly browned on all sides. Then add the red pepper chopped finely and the lentil curry and simmer for 10-15 minutes to warm thru.
Serve with rice and yogurt or bread.
This is a great meal that’s quick to prepare, great for a busy week night.