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Ham, broccoli & mushroom pasta bake

Ready in 25 minutes Ham, broccoli & mushroom pasta bake, recipe p48


Serves 4

Ready in about 25 minutes, plus defrosting

300g dried pasta shapes, such as spirali

300g thin-stemmed broccoli, cut into short lengths

Low-calorie cooking spray

200g button mushrooms, halved

2 bunches spring onions, sliced

1 level tbsp cornflour

100ml skimmed milk

100ml hot chicken stock

350g tub frozen Slimming World Mushroom Sauce, defrosted

250g plain quark

300g cooked lean ham, visible fat removed, cut into small chunks

2 level tbsp finely grated fresh Parmesan

1 Boil the pasta for 5 minutes, then add the broccoli and cook for a further 4 minutes, or until both are tender. Drain and return to the pan.

2 Meanwhile, spray a large, lidded non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the mushrooms and stir-fry for 2 minutes. Add the spring onions and stir-fry for a further 2 minutes. Season, cover and keep warm.

3 In a small saucepan, mix the cornflour with 1 tbsp cold water until smooth. Add the milk and stock and bring to the boil, stirring continuously, until starting to thicken. Remove from the heat, then stir in the mushroom sauce and quark and season to taste.

4 Preheat your grill to medium-high. Stir the mushrooms, spring onions, ham and sauce into the pasta, then transfer to an ovenproof dish. Evenly sprinkle over the Parmesan, then grill for 5 minutes, or until golden brown and bubbling. Divide between 4 plates and serve.

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About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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