Hi Rosie!
I followed this one; Syns per serving : Extra Easy & Green FREE
Add 6 syns if not using the Red Leicester as a Healthy Extra
300g dried macaroni
fry light
6 spring onions, thinly sliced
2 garlic gloves, finely chopped
200g cherry tomatoes, halved
400ml vegetable stock
4 tbsp tomato puree
200g fat free natural yogurt
1 level tsp english mustard
2 eggs, lightly beaten
120g red leicester, grated (healthly extra or 6 syns per portion)
salt & freshly ground black pepper
1. preheat your oven to 200c or fan oven 180c/gas mark 6
2. Cook the macaroni as per the instructions on the packet, drain & set aside
3. spray frying pan with frylight: add spring onions, garlic, cherry tomatoes, stir & cook for 2 minutes. Transfer to a mixing bow and add the cooked macaroni.
4. beat together the stock,tomato puree, yogurt, mustard & eggs until smooth. Pour over the macaroni, then stir in most of the cheese. Season and toss well.
5. Divide between 4 shallow individual overproof dishes, sprinkle over the remaining cheese and bake for 15 - 20 minutes or until bubbling.
Leave to stand for 5 minutes then, serve with salad or mixed vegetables
I think I may of put 300ml yoghurt in tp rather than 200ml lol....kids ate it bless them and said they liked the pasta but wasnt too keen on the sauce, they still ate it though, such good little eaters lol(they are 5 and 6) Husband described it as tarty haha. Youngest (16 months) demolished it!!!
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