Losing pregnancy weight can be a little tricky when you’re cooking for your family, especially when kids and partners won’t eat salads!
Luckily you can include family-friendly hearty pasta dishes likes this one in your healthy eating plan.
Pasta can still be enjoyed while striving for weight loss – just avoid excessive amounts of butter, cream, and oils and instead focus on light ingredients like salmon, tuna, vegetables and tomato-based sauces.
healthy eatingThis recipe is a good option for a midweek dinner that will satisfy kids and adults alike. It’s also a good option to warm up the next day for lunch – if there’s leftovers!


  • 300 grams of canned salmon in springwater, drained
  • 400 grams of fusilli pasta
  • 100 grams of grated mozzarella cheese
  • 300 grams of passata tomato sauce
  • 1 clove of garlic, minced
  • 2 cups of frozen peas
  • 1 teaspoon of olive oil
  • Cracked pepper
  • A pinch of salt

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Optional Extras:

  • Add a can of corn or chickpeas for added fibre
  • Substitute the canned salmon chunks for canned tuna instead
  • Top with low-fat grated cheddar cheese instead of mozzarella
  • Add a couple of handfuls of baby spinach for added folate and iron
  • Use wholemeal penne pasta instead of fusilli


  • Bring a large pot of salted water to the boil and add fusilli pasta. Cook for 12 minutes or until al dente (just soft).
  • In a small saucepan, heat olive oil then add minced garlic and cook for 1 minute.
  • Add passata sauce to the saucepan and simmer with the garlic for 10 minutes.
  • In a large pot, cooked the frozen peas for 2-4 minutes, or until soft.
  • Place the cooked pasta, passata sauce and peas in a large baking tray.
  • Stir through the salmon chunks, then cover with shredded mozzarella.
  • Cook in an oven heated to 180 degrees Celsius for 12-15 minutes or until the cheese is melted.
  • Serve warm with a dash of cracked pepper.

Serves: 4. Calories per serve: 349
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