Indulge guilt free with my brand new bikini cookbook creamy pasta!

Do you feel like a deliciously decadent creamy pasta but have to stop yourself because you are worried about gaining weight just thinking about it? Well worry no longer because I have a beautiful recipe I just made this evening in Lake Como, Italy that is only 375 calories per serve.

Don’t assume that rich Italian flavours have to be high calorie. If you are smart with the ingredients you can make a version of ALMOST anything Italian and be satisfied right to the last bite.

See step by step instructions or find the full recipe at the bottom of this blog.

Creamy Mushroom and Prosciutto Penne, Gluten Free

Calories – 375 per serve,  serves 4,  prep time – 10 min,  cooking time – 20 min

 Ingredients

200g gluten free penne (uncooked weight), 1 tsp olive oil, 250g brown onion finely diced, 4 cloves garlic roughly chopped, 100g extra lean prosciutto finely sliced, 300g mixed mushrooms (button, oyster, Swiss brown, field etc) sliced, 3 tsp mixed dried Italian herbs, 1 tsp sweet paprika powder, 2 tbsp red wine vinegar, 200g cavolo nero (or spinach or chard) roughly chopped (weight after stems are trimmed), 150g crème fraîche (approx. 235 cal per 100g), salt and pepper.

Boil pasta and drain. Leave aside for later. Gently sauté onions in olive oil in a large non-stick frying pan for around 5 minutes until they are completely tender and opaque then add garlic and heat through. Add small amounts of water to deglaze the pan if the ingredients start to stick. Once all water has evaporated add prosciutto and once heated through add all the mushrooms. 

Sprinkle in paprika and dried herbs. Cook on a higher heat so the liquid from the mushrooms releases and then reduces. As the pan dries up add the red wine vinegar. Put all the cavolo (or alternative greens) into the pan and stir through. Within a few minutes it will wilt right down. Moisture from the leaves will release and should keep the pan moist.

Lower the heat once all ingredients are cooked and add in crème fraîche. Stir through and heat well, adding in 50mls of water (add a little more if need be). Simmer until saucy and not watery. Season with salt and pepper. Pour boiling water over the cooked pasta to heat it through. Serve up pasta and tip the pasta sauce on top.

Creamy Mushroom and Prosciutto Penne, Gluten Free

Calories – 375 per serve,  serves 4,  prep time – 10 min,  cooking time – 20 min

 Ingredients

200g gluten free penne (uncooked weight), 1 tsp olive oil, 250g brown onion finely diced, 4 cloves garlic roughly chopped, 100g extra lean prosciutto finely sliced, 300g mixed mushrooms (button, oyster, Swiss brown, field etc) sliced, 3 tsp mixed dried Italian herbs, 1 tsp sweet paprika powder, 2 tbsp red wine vinegar, 200g cavolo nero (or spinach or chard) roughly chopped (weight after stems are trimmed), 150g crème fraîche (approx. 235 cal per 100g), salt and pepper.

Method

Boil pasta and drain. Leave aside for later. Gently sauté onions in olive oil in a large non-stick frying pan for around 5 minutes until they are completely tender and opaque then add garlic and heat through. Add small amounts of water to deglaze the pan if the ingredients start to stick. Once all water has evaporated add prosciutto and once heated through add all the mushrooms. Sprinkle in paprika and dried herbs. Cook on a higher heat so the liquid from the mushrooms releases and then reduces. As the pan dries up add the red wine vinegar. Put all the cavolo (or alternative greens) into the pan and stir through. Within a few minutes it will wilt right down. Moisture from the leaves will release and should keep the pan moist. Lower the heat once all ingredients are cooked and add in crème fraîche. Stir through and heat well, adding in 50mls of water (add a little more if need be). Simmer until saucy and not watery. Season with salt and pepper. Pour boiling water over the cooked pasta to heat it through. Serve up pasta and tip the pasta sauce on top.

“Check out ‘the bikini cookbook Italy’ for delicious Italian inspired recipes all 300 calories or less per serve. With so much flavour it will take you to Italy.”