Healthy Option: Creamy Sweet Chilli Fusilli with Edamame Beans and Red Chilli

Creamy Sweet Chilli Fusilli Pasta with Edamame Beans and Red Chilli by Chinskitchen

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.

Serves 2-3
Slimming World Syns: 75g of Philadelphia light can be used as HEA or 2syns per 25g.

Ingredients:
Frylight
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

Method:

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.