Spaghetti Bolognese from Slimming Eater

Serves 4   people
Preparation time  15 min
Cooking time  about 50 min

Syns per serving
Original  23


For the sauce :

• Fry light for spraying
• 1 large onion , peeled and chopped
• 3 garlic cloves , thinly sliced
• 3 carrots , peeled and finely chopped
• 1 red pepper , chopped 
• 400 g chopped tomatoes 
• 1 tab rosemary
• 1 bay leaf

• 10 mushrooms , chopped 
• 350 g  chicken breast  , finely chopped

• 4 tbs basil leaves
• 1 tbs mixed herbs ( red paprika , chilli , pepper ) 

• 500 g spaghetti or other pasta

1. Spray a large  , non-stick saucepan with fry-light and place over a medium heat.
2. Add the onion , garlic , carrots pepper , rosemary and bay leaf.
3. Stir for 3-5 minutes
4. Add tomatoes , herbs .
5. Bring to boil, stirring often.
6. Reduce the heat , cover and simmer gently for about 35-40 min , until thickened. 
7. After this time add chicken breast and mushrooms. 
8. Stir for about 7-9  min ,
9. Meanwhile ,  cook the spaghetti according to the packet instruction. 
10. Drain and divide between four large plates.
11. Top with the bolognese sauce ( option : sprinkle with the grated cheese )
12. Garnish 

Horaczko Photography ​ (London) thank you for helping me to capture this delicious dish 

Recipe comes almost from Slimming World: Food with Family & Friends book .
I done small changes .

Cheesy mushrooms pasta

Serves 4
each serving is  :
2 ½ Syns on Extra easy
2 ½ Syns on Green
17 ½  Syns on Original

Preparation time : 20 min
Cooking time : under 50 min

• 500 g Portobello or large field mushrooms , thickly sliced 
• 2 level tsp wholegrain mustard
• 4 garlic cloves , peeled and sliced
• 150 ml vegetable stock 
• 350 g dried pasta
• 110 g medium  fat/reduced fat soft cheese with garlic and herbs ( eg Philadelphia Light with garlic and herbs )
• 3 tbsp finely chopped fresh tarragon or basil
• 3 tbsp finely chopped fresh flat leaf parsley
• finely grated zest of 1 lemon 
• salt and freshly ground black pepper

1. Put the mushrooms  ,mustard , garlic and stock into a saucepan.
2. Bring to boil and simmer for 6-8 minutes or until the stock has nearly all evaporated and the mushrooms are soft.
3. Meanwhile cook the pasta according to the packet instructions.
4. Drain and add to the mushrooms along with the cheese , chopped herbs and lemon zest. 
5. Toss to mix well.
6. Season to taste nas serve immediately .

Recipe come from All in One Extra easy  Slimming world book

Rich bolognese pasta bake

serves 4 each serving is:
 2½  Syns on Extra Easy
10½ Syns on Green 
13½  Syns on Original
preparation time: 30 minutes cooking time: about 1 hour 

• 250g dried pasta shapes (eg fusilli, penne or rigatoni) 
• 1 onion, peeled and finely chopped 
• 2 celery sticks, finely chopped
• 1 medium carrot, peeled and finely chopped
• 3 garlic cloves, peeled and finely sliced 
• 250g mushrooms, roughly chopped 
• 500g extra lean minced beef 
• 400g  can chopped tomatoes 
• 250m1 beef stock
• 1 tsp dried oregano 
• salt and freshly ground black pepper 
• 6 tbsp finely chopped fresh basil 
• 110g reduced fat mozzarella cheese, diced 

1. Preheat the oven to 180°C/Gas 4. 
2. Cook the pasta according to the packet instructions until at dente (tender but still retaining a bite).
3. Drain well. 
4. Place the onion, celery, carrot, garlic, mushrooms and minced beef in a large non-stick frying pan and stir-fry over a high heat for 6-7 minutes. 
5. Add the tomatoes, stock and oregano and bring to the boil. 
6. Season well, cover and cook over a medium heat for 20 minutes, stirring occasionally. 
7. Remove from the heat and stir in the basil. 
8. Spoon half of the bolognese sauce into the base of a medium-sized baking dish and top with the cooked pasta. Spoon over the remaining sauce and sprinkle over the cheese. 
9. Bake in the oven for 25-30 minutes or until bubbling.
10. Remove and serve with wilted spinach or green vegetables. 

Recipe comes from Slimming World 30-Minute Meals 

Pasta "cake"

Syns per serving with Parmesan
Original 8
Green 1
Syns per serving without Parmesan
Original 7
Green free

Serves 4
Ingredients:

• Fry light
• 6 spring onions , trimmed and finely sliced
• 2 garlic cloves  peeled and crushed
• 2 tomatoes ,  deseeded and finely chopped 
• 1 red pepper , deseeded nad finely diced
• 200g/ 7 oz fresh or frozen peas
• 25g/1 oz fresh basil leaves
• 400g/14 oz cooked short-shape paste such as penne , fusil, farfalie ( or less than 400g) 
• 6 eggs
• 4 tbsp chopped flat-leaf parsley
• 2 tbsp finely grated Parmesan cheese
• sea salt and freshly ground black pepper

Method:

1. Spray a non-stick lidded frying pan with Fry light and add the spring onions and garlic.
2. Stir-fry over a medium heat for 1 minute and then add the tomatoes , red pepper and peas.
3. Stir-fry for 4-5minutes and then add the basil leaves and the cooked pasta .
4. Preheat the oven to 200 degrees
5. Transfer everything to oven- proof dish .
6. Beat the eggs in a large bowl , stir in the chopped herbs and Parmesan cheese , if using. 
7. Season well and pour over the pasta mixture.
8. Bake for about 15-20 minutes.
9. Enjoy :)

Recipe comes from 30 minutes meals , slimming world ( I done some modification) 

Macaroni with bolognese sauce

Extra Easy Free
Serves 4
Ingredients :

• Fry light 
• 1 onion , peeled and finely chopped
• 1/4 of swede , finely chopped
• 2 garlic clove  , peeled and finely chopped
• 1  carrot ,peeled and finely diced 
• 250 ml water or stock
• 400 g fresh tomatoes
• 500 g  mix  lean mince ( beef and pork)
• 250 g chestnuts mushrooms , finely chopped
• Freshly ground black pepper
• Bay leaf
• allspice

Method :

1. Spray a saucepan with Fry light and place over a medium heat.
2. Add onion, swede, garlic, carrot and stir-fry for 5 minutes
3. Add water or stock , bay leaf ,allspice ,  tomatoes ,meat , mushrooms and bring to boil.
4. Reduce the heat to medium and cook for 20-26  minutes.
5. Meanwhile cook macaroni .
6. Remove from the heat , season well .
7. Serve immediately 

Pasta with salmon and broccoli

Syns per Serving  - Extra Easy Syns free

• 350 g skinless & boneless salmon fillets
• 8 pcs green  asparagus 
• 200 g broccoli 
• 375g farfalle or maccaroni  pasta 
• Finely grated zest and juice of 1 unwaxed lemon
• 100 g fat free natural fromage frais
• pepper

1.  Put the salmon  in a steamer basket.Squeeze over half the lemon juice and sezon.. Cook.
2.  Cook broccoli and asparagus  in a steamer basket. 
3.  Meanwhile, cook the pasta according to packet instructions. Drain and keep warm until needed
4. Cut the salmon in small pieces.
5. Mix the fromage frais with the lemon zest and remaining juice, sezon to taste , then spoon on pasta .
6. Add the vegetables and salmon and stir gently.

recepies come from Slimming world magazine , I just done small modificaion 

EE - Syns free