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.
This 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
- 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.