Bad Mum

Magazine

16 January 2018

Feature: Slimming World Recipe!

Who doesn’t love a creamy carbonara?

Especially when it’s SYN FREE and I actually prefer this to the one I used to make, pre SW!




Carbonara and Broccoli Salad.

INGREDIENTS:

(this makes 4 portions)
2 Large Courgettes
2 cloves of Garlic
Mushrooms
Spinach
Lean Bacon
3 Tbsp Quark
5 Eggs
HeXa Cheese (I use 40g per serving of reduced fat cheddar)
Whole wheat Spaghetti
Rocket
Tenderstem Broccoli
Salt and Pepper (to taste)
Few sprays of Fry Light (whichever you have/ prefer)



METHOD:

Preheat the oven to 180 degrees/ grill on medium/ high.

Pop the bacon (fat removed) onto a tray and grill until crispy.

Once cooked, set aside to cool and then chop into small pieces.

Grate 2 courgettes, chop mushrooms.

Fry off the mushrooms with Fry Light and seasoning.

Once cooked set aside.

Fry off the grated courgettes and grate the two cloves of garlic into it.

Once cooked, set aside in the bowl with the mushrooms.

Whisk the eggs, quark and grated cheese. 

Boil the water and put the spaghetti into cook.

Once cooked, drain.

Add in the cooked veg and bacon.

Chop the spinach and add to the pasta and veg.

Mix in the egg, quark and cheese.

Keeping a little aside to sprinkle on the top.

Return to the heat, on the lowest heat possible and stir until the sauce becomes creamy and everything is combined..

I serve mine with a rocket and roasted tenderstem broccoli salad.

To roast this I just prep the broccoli by cutting off the ends, spray with Fry Light, light sprinkle of salt and lots of black pepper.

Once they have started to cook, I turn over and make sure they are cooked all the way through.


For more recipes or to spy on my weight loss my SW instagram is @bex.does.sw and my personal one is @_furno.


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