If the hungry hordes storm the kitchen every afternoon, have this yummy snack ready in the freezer to ward off hunger pangs!
Ingredients
- 250g dried wholemeal penne pasta
- 1/3 cup firmly packed fresh basil leaves
- 2 teaspoons mixed nuts (pine nuts and slivered almonds), toasted
- 1 small garlic clove, finely chopped
- 2 teaspoons grated parmesan cheese
- 2 tablespoons buttermilk
- 1/4 cup semi-dried tomatoes, sliced
- 1/3 cup grated reduced-fat tasty cheese
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Lightly grease four 1 1/4 cup-capacity ovenproof dishes. Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan.
- Step 2Meanwhile, process basil, pine nut mixture, garlic, parmesan and buttermilk until smooth. Add basil mixture to pasta. Toss over low heat until pasta is coated and heated through. Stir in tomato.
- Step 3Divide pasta mixture between prepared dishes. Sprinkle with cheese (if freezing, see note).
- Step 4Bake for 15 to 20 minutes or until cheese has melted and pasta heated through. Serve.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1242 kj
Energy
6.9g
Fat Total
2.1g
Saturated Fat
6.8g
Fibre
12.9g
Protein
9mg
Cholesterol
162mg
Sodium
41.6g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cover each dish in plastic wrap, then foil, at the end of step 3. Freeze for up to 1 month.
To thaw: Thaw in fridge overnight. Continue from step 4.
- Author: Nadia French
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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