Garofalo is an Italian pasta manufacturer that have been making high quality pasta in Gragnano, near Naples for over 200 years. Made from only high quality organic whole wheat semolina, Garofalo’s Whole Wheat pasta is rich in aroma and unique in its taste and texture. Using a traditional bronze dye to form the pasta shapes, the pasta achieves a slightly rough and porous surface, allowing any sauce to cling to and be absorbed by the pasta for a great eating experience.
Along with their traditional range they also have 4 other ranges, which include Organic pasta, Children’s and Baby Organic Pasta, Gluten Free pasta and Organic Whole Wheat Pasta.
You will need:-
Method:-
Preheat oven to 200c, 400f (gas mark 4)
Season the butternut with salt, pepper and spray with low calorie cooking spray. Place on a baking tray lined with parchment paper. Place in the oven and bake for approx. 45 mins or until softened
Meanwhile, in a large saucepan add the onion and fry off for a few mins until softened. Add the garlic and fry for another few mins.
Once butternut squash is cooked, scoop insides out of the skin and add to the saucepan with the garlic and onions. Add pinch of cayenne and the mustard powder and break up with the back of a wooden spoon. Add the stock and bring to a boil.
Add mix to a blender and blend till as smooth as possible, then add back to the saucepan over a low heat and stir in the cheese.
Bring a large saucepan of water to boil, add in the pasta and cook till al dente. Drain the pasta and stir this into the sauce.
I made a delicious creamy chicken pasta bake with the most amazing shaped pasta I have ever cooked with!
L x
Along with their traditional range they also have 4 other ranges, which include Organic pasta, Children’s and Baby Organic Pasta, Gluten Free pasta and Organic Whole Wheat Pasta.
Healthy Mac & Cheese
Serves 4
Extra Easy Syn Value:- Syn Free
Healthy Extras:- A
You will need:-
300g of Garofalo Organic Whole Wheat macaroni
½ onion, finely chopped
2 clove of garlic, crushed
pinch of cayenne pepper
2 tbsp mustard powder
400ml of chicken or vegetable stock (can be made up with cube)
half a butternut squash, seeds removed (cut a whole butternut squash in half, lengthways)
90g of good quality strong cheddar
30g of parmesan
salt and black pepper
Low Calorie cooking spray
Preheat oven to 200c, 400f (gas mark 4)
Season the butternut with salt, pepper and spray with low calorie cooking spray. Place on a baking tray lined with parchment paper. Place in the oven and bake for approx. 45 mins or until softened
Meanwhile, in a large saucepan add the onion and fry off for a few mins until softened. Add the garlic and fry for another few mins.
Once butternut squash is cooked, scoop insides out of the skin and add to the saucepan with the garlic and onions. Add pinch of cayenne and the mustard powder and break up with the back of a wooden spoon. Add the stock and bring to a boil.
Add mix to a blender and blend till as smooth as possible, then add back to the saucepan over a low heat and stir in the cheese.
Bring a large saucepan of water to boil, add in the pasta and cook till al dente. Drain the pasta and stir this into the sauce.
The pasta is really tasty and I love the shapes!
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