It’s cold out. And when it’s cold out, there’s nothing better than a home cooked meal shared with the family. I like to eat slow cooked casseroles or ragu that has been simmering away all afternoon. The problem with winter comfort food though, is that it slowly stacks on your weight without you knowing until it’s summer time. You try to put on your favourite pair of shorts or skirt and find that it no longer fits!
I was introduced to Vetta Pasta’s new Smart Pasta range; one is High Protein Low Carb and the other is Cholesterol Lowering. These two healthy options comes in different shapes so you can cook any pasta dish you want.
I tried the High Protein Low Carb Penne and could not taste the difference over traditional pasta. I have a Nigel Slater recipe that I like to cook for the the family but since I have the healthier pasta, I wanted to change the original recipe to a slighter healthier one too. I also added a breadcrumb topping to add texture to the dish. If you don’t use all of the topping, place in an air tight container for use next time.
I have also tried the Cholesterol Lowering Spirals. If you would like to try Vetta’s recipes for their new range, you can find them here.
- 4 of your favourite pork sausages,taken out of the casing and crumbled
- olive oil
- 400g of Vetta Pasta high protein low card Penne
- 200ml white wine
- a small handful of chopped fresh basil
- 1 tbs of whole grain mustard
- 200ml light evaporated milk
- Put a large pan of water on boil for the pasta
- In a frying pan, add the olive oil. When hot, add the crumbled sausages and fry till cooked through.
- Cook the pasta according to packet instructions
- Pour the wine into the frying pan and let it sizzle. Scrape the bottom of the pan to get anything that got stuck. Add the chopped basil.
- Add salt and the mustard. Pour in the evaporated milk and bring slowly to a simmer.
- Cook for a further minute or two, making sure to stir now and then.
- When the pasta is cooked, drain the tip into the cream sausage sauce. If too dry add some of the pasta water.
- Serve with a garnish of basil leaves and top with breadcrumb mix. (recipe below)
- 1/2 cup of fresh breadcrumbs
- I clove of garlic, crushed finely
- 1/4 cup finely grated parmesan cheese
- 4 tbs of chopped fresh herbs, any will do ( I used rosemary and parsley)
Breadcrumb mix method:
- Pour some olive oil into a frying pan then add the breadcrumbs. Toast a little.
- Add the rest of the ingredients and warm through. Put aside.
Pasta and Ingredients were courtesy of Vetta Pasta and KeepLeft PR