Creamy Veggie Pasta

What's more comforting after a long day than a bowl of creamy pasta? A bowl of my Creamy Good-For-You Vegetable Past!

Now it’s getting colder, this easy recipe will give you that winter comfort food feeling without the bloat and list of complicated ingredients. It’s also cheese-free (unless you top it off with some), as I find cheese is an unnecessary addition of fat.

FACTS: Mushrooms have been known to promote weight loss and fat burn by regulating the levels of glucose in the blood. Added bonus? They're rich in protein and can help you increase your metabolism, resulting in fat loss.

Did you also know that Broccoli contains 4.28 grams of protein per 1 stalk (boiled, medium)! So there’s a reason your parents always told you to eat your little green trees. Broccoli also offers filling fiber, vitamins K and C, and more!

So as you can see, in addition to being totally delicious, this recipe is great if you’re trying to eat healthy but don’t want to compromise on good food and taste.

INGREDIENTS:

• 150g wholewheat pasta

• 1 small-medium broccoli floret

• 130g baby sweetcorn - chopped into finger thick slices

• 200g button mushrooms - quartered

• 300ml double cream

• 2 tbsp garlic - finely chopped or ground

• 1/2 tbsp chilli - finely chopped or ground

• 1 tsp salt

• 1 tsp coriander & cumin powder

• 1 tsp dried parsley (or fresh if you prefer)

• dried chilli flakes

• ground black pepper

• chopped cashews - OPTIONAL

• grated parmesan cheese

RECIPE:

1. Place the pasta to boil as per the packet instructions.

2. In a large saucepan, heat 1 tsp of coconut oil on medium to high heat. Add in the garlic and chilli and sizzle for about 30 seconds (don’t let the garlic go brown), then lower the heat.

3. Add in the veggies – broccoli, baby sweetcorn and mushrooms and gently mix in well with the garlic and chilli, being carful not to break the broccoli florets. Sprinkle in the salt, dried parsley and coriander & cumin powder then mix in gently once more. Cover and leave to cook on low heat until they start to soften, stirring occasionally to ensure they don’t stick to the pan.

4. Whilst you’re waiting for this, check if your pasta has cooked. If so, remove from the heat, drain out the water and leave to one side to drain the excess water out.

5. Once the veggies start to soften, add in the double cream and stir. Cover again and simmer for a couple of minutes on low heat until you start to see the sauce bubble. When it starts bubbling, stir gently and give the sauce a taste – be careful though as it will be hot! If you feel you need more of anything then you can add it in at this point then gently stir and cover to allow the sauce to simmer on low heat again to soak up the added ingredients.

6. Once you’re happy with the flavour, slowly add in the pasta and mix well into the sauce. Cover and leave on low heat for a few more minutes so the pasta heats up with the sauce. Stir it occasionally to ensure it doesn’t stick.

7. Remove from the heat, stir for one last time, then serve in a bowl. Top it off with some grated parmesan cheese and chopped cashews (optional) and garnish with a sprinkle of fresh or dried parsley.