Bowtie pasta with mushrooms and sundried tomatoes

Today's recipe is a very easy and quick one.  It's a dish that you get ready in matter of minutes: bowtie pasta with mushrooms and sundried tomatoes. 
As some of you may already know, pasta is always a big hit with my family and I absolutely love it when I think of a recipe that is so simple to make :-)


INGREDIENTS
Serves 4 (1 syn per serving if using the cheese as part of your HEA)

• 350 gr bowtie pasta
• 1 clove garlic
• 1 medium onion
• 50 gr porcini mushrooms
• 250 gr chestnut mushrooms
• 100 gr sundried tomatoes (4 syns)
• 70 gr light philadelphia cheese
• parsley

METHOD:

• Soak the sundried tomatoes in warm water for about half an hour.
• Soak the porcini mushrooms in warm water for a few minutes, drain, chop and keep the water for later.
• Mince the garlic, dice the onion and slice the chestnut mushrooms.
• Spray a pan with frylight and add the garlic, onion, mushrooms and sundried tomatoes.
• In the meantime, boil the pasta in salted hot water and drain.
• Add the pasta to the pan and stir in the philadelphia cheese, the porcini mushrooms water and make sure it's nice and moist and that the water doesn't dry out completely.
• Serve immediately and add some parsley on top.

Let me know if you are going to make this recipe and send pics in if you do :-)

xoxo

Bolognese Pasta sauce

What can I say ... I am Italian, and as a true Italian I love my pasta! I have to have it at least once a week and it's always a bit hit with my family.  
There are so many sauces you can serve your pasta with, but one of our favourites has to be with Bolognese sauce.  Here is how I make it Slimming World friendly:

INGREDIENTS: (syn free on Extra Easy)
Serves 4



350 gr extra lean mince
1 large onion
3 medium carrots
3 celery stalks
2 garlic cloves
1 tin of tomato purée
700 ml beef stock (made up with 2 stock cubes)


METHOD:

Dice the onion, carrots, celery and garlic.  Spray a large saucepan with Frylight and cook the vegetable till softened.

Stir in the extra lean mince meat and cook it for a few minutes till browned.

Stir in the tomato purée and the beef stock and let it simmer

About an hour later your sauce should look like this:

If you don't mind using a few syns and want to give your pasta that authentic Italian flavour you can add 175ml of red wine when you add the extra lean mince meat (6 syns. It works out at about 1.5 syns per serving).  

When the sauce is ready, boil your favourite pasta shape in salty water, drain and serve with your bolognese sauce.  If you like it,you can sprinkle some parmesan cheese (HEA)

Buon Appetito!