Tagliatelle with a creamy cheese leek and tomato sauce 260 cals 6.2g fat

Discussion in 'Rosemary Conley - Recipes' started by charlottegrace1, 24 February 2010 Social URL.

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  1. charlottegrace1

    charlottegrace1 Gold Member

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    Goal Weight:
    Serves 4

    200g dry weight tagliatelle or other pasta shapes
    1 vegetable stock cube
    2 leeks very finely chopped
    1 garlic clove crushed
    100g mushrooms sliced
    4 sun dried tomatoes chopped (not the ones in oil)
    2tbsp Philadelphia Extra light soft cheese
    1tbsp 3 % fat yogurt
    salt and pepper to taste

    Cook the pasta according to the packet using the stock cube.
    In a separate pan, dry fry the leeks, garlic and mushrooms until soft.
    Add the sun dried tomatoes and a little of the cooking water from the pasta.
    Season with the salt and pepper.
    Simmer until the tomatoes have softened, adding a little more liquid if it begins to dry out.
    Allow the liquid to reduce once the ingredients are softened and then add the cheese, stirring to mix the cheese in.
    Lower the heat to keep warm.
    Stir in the yogurt at the last minute
    Drain the pasta, return to the pan and add the leeks.
    Toss to mix and serve.
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