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This recipe is from the Slimming World recipe book “Food for the Soul” available exclusively to members at groups or online. To find out more go to https://www.slimmingworld.co.uk/
serves 4
6 Syns per serving (or 3 Syns if you have the cheese as half a Healthy Extra ‘a’ choice)
400g dried pasta shapes, such as penne or fusilli
3 large leeks, thickly sliced
low-calorie cooking spray
500g chestnut mushrooms, sliced
leaves from 6 fresh thyme sprigs, chopped (or 2 tsp dried thyme)
2 level tbsp cornflour
150ml skimmed milk
150ml vegetable stock, cooled
250g plain quark or fat-free
natural fromage frais
60g Cheddar cheese, grated
45g panko breadcrumbs
Cook the pasta in a large saucepan of boiling water over a high heat for 10 minutes. Add the leeks, bring back to the boil and cook for a further 1-2 minutes or until the pasta and leeks are just tender. Drain well and transfer to a large ovenproof dish.
Spray a large, deep, non-stick frying pan with low-calorie cooking spray and put it over a high heat. Stir-fry the mushrooms and thyme for 2-3 minutes or until tender. Season lightly. Mix the cornflour with 3 tbsp milk. Put the stock and the rest of the milk in the pan you used for the pasta and gently bring to the boil, then stir in the cornflour mixture and cook until thickened, stirring often. Remove from the heat, stir in the quark or fromage frais and season to taste.
Preheat the grill to high. Add the mushrooms to the large ovenproof dish and pour over the
white sauce, then stir it all together and level the top. Mix the Cheddar with the panko breadcrumbs and sprinkle the mixture evenly over the pasta. Grill for 4-5 minutes or until crisp and golden brown and serve with a big salad