This meal is probably as cheap as they come in the world of Slimming World syn free lunches. I wish I had all the time in the world to make beautiful meals, but the reality is, sometimes I need something quick and I need it NOW!
So for today’s lunch, I was almost winging it with grated parnsip but have made this type of spaghetti pasta before which is extremely versatile for vegans and vegetarians but if you’re not, just add your favourite tin of drained tuna in water or similar.
Here’s what you need and if you want to swap for carrot or something else you have, then give it a go!
Frylight or other low calorie oil spray
80g wholewheat spaghetti pasta
Half a large parsnip, peeled and finely gratedgrated
1 chilli, snipped with scissors
1 tbsp dried coriander leaf
A squirt of lemon juice
2cm piece of fresh ginger, peeled and grated
1/2 tbsp soy sauce
4 tbsp of pasta water
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- Firstly, start cooking your pasta in a pan of boiling water.
- Meanwhile, fry the onion and parsnip in frylight on low heat until browned, then add all the other ingredients and simmer on lowest heat for 5 minutes. Note you may need to top the water up a little.
- Once the pasta has cooked, drain and stir in to the pasta sauce you’ve created and serve with a wedge of lemon.
Here’s to our good health!
Tastefully Vikkie x