Savoury Noodles with Cashew Nuts - WW

Savoury noodles with cashew nuts
6 ½ points

100gms plain egg noodles
8 spring onions, chopped
2 clove garlic, crushed
1 tablespoon finely chopped fresh ginger
4 cups chopped mixed vegetables, eg. carrots, snow peas, broccoli, microwaved until just tender
2 tablespoons sweet chilli sauce
2 tablespoons oyster sauce
200 grams of chicken, lamb or beef, sliced
10 cashew nuts roughly chopped

Cook noodles in simmering water until just tender. Drain & reserve. Coat a non-stick frypan with cooking spray & heat. Add spring onions, garlic & ginger & cook for 1 minute.

Add chicken & cook for 2 minutes or until it is cooked through.

Add vegetables, noodles & sauces & combine well. Add meat & heat through. Sprinkle with cashews & serve.

Fettucine Carbonara - WW

Fettucine Carbonara
6 ½ points

240 grams dried fettucine or tagliatelle
WW bacon 125 grams, finely shredded
1 clove garlic, crushed
WW sour cream, 250 ml
1 egg yolk, lightly beaten
1 tbsp chives, chopped
20 grams grated parmesan (2 tblsp)

Cook pasta in boiling salted water following packet instructions or until tender. Drain & return to the pan.

Meanwhile, cook bacon in a non-stick pan over medium heat for 3 minutes or until golden. Remove from pan, set aside. Reduce heat to low. Add garlic to pan, cook, stirring for 30 seconds. Add sour cream & cook 2 minutes or until heated through without boiling.

Remove from heat. Stir in egg yolk, parmesan, chives & half of the bacon. Season with salt & pepper.

Toss sauce through pasta. Scatter with remaining bacon.

Note: The heat of the pasta & sauce will cook the egg but I have omitted it from the recipe & it still tastes fine.

Pasta and bolognese bake - WW

Pasta and bolognese bake

POINTS® value | 6.5
Servings | 6
Preparation Time | 25 min
Cooking Time | 50 min
Level of Difficulty | Moderate

Ingredients

400 g dry pasta, (penne or other small pasta shape)
2 tsp Always Fresh Pure Olive Oil
2 clove garlic, crushed
400 g extra lean beef mince
1 tsp dried oregano
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
800 g canned tomatoes, chopped
1 cube stock cube, (beef) disolved in 125ml (1/2 cup) hot water
100 g reduced fat mozzarella cheese, shredded

Preheat oven to 180°C.
Cook pasta in a large saucepan of salted boiling water following packet instructions until just tender. Drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring for 2 minutes. Add beef and cook, stirring to break up any lumps, for 3-5 minutes or until brown.
Add oregano, thyme and rosemary. Taste and season with salt and pepper. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 5 minutes.
Spoon a small amount of tomato mixture into the bottom of a 3 litre capacity casserole dish (just enough to cover the surface). Top with half of the cooked penne. Layer with half of remaining tomato sauce and half of mozzarella cheese. Layer remaining penne on top. Spoon over remaining sauce and mozzarella cheese. Bake in oven until cheese is golden and bubbly, about 30 minutes.