Who doesn’t love a bit of creamy pasta, it’s one of my husbands favourite and when I’d ask what pasta sauce do you want he would always choose creamy white or cheese. As usual I would make a thick white sauce at home using butter, flour, milk, spices and herbs. To make it a healthier option I opted for Philadelphia light and have used this for some time to relinquish the creaminess in a white sauce pasta dish. Philadelphia light works perfectly as a sauce when diluted slightly with some water and the added bonus is it’s lower in calories. There are many varieties of vegetables that compliment a white sauce based pasta dish, here I have combined gorgeous crunchy edamame beans with fiery hot red chillies. This dish is sure to fill you up with no compromise on flavour. Some of the other combinations I have made are garlic and brocoli, asparagus and carrots, spinach and peppers.
Slimming World Syns: 75g of Philadelphia light can be used as HEA or 2syns per 25g.
150g Chopped spinach
100g Cooked edamame beans
1 Red chilli
2 Medium onions sliced
2 Cloves garlic sliced
1 Tsp Garlic granules
200g Philadelphia light sweet chilli flavour
200g Fusilli pasta
Salt to taste
Black pepper to taste
1. Cook pasta in boiling water, once Al dente drain and leave aside.
2. Heat the pan, spray with frylight, add garlic, red chilli and onions and saute for 2-3 minutes.
3. Add the edemame beans, salt, garlic granules and black pepper and cook for 2 minutes.Stir in the spinach and cook till wilted, then add cooked pasta.
4. Place Philadelphia light in a bowl, add a bit of hot water to achieve a sauce consistency make sure not to add too much or else it will turn watery.
5. When ready,serve pasta in dishes and pour philadelphia light sauce.