One of the things I struggle with most when trying to act healthily is lunches. I found this on the internet and made it for my Mum and I to take in our lunch boxes. It was enough to give us both lunch for two days, and is packed full of yum.
- 200g dried wholemeal pasta
- 4 carrots
- 8 spring onions
- 1 red pepper
- 150g whole baby sweetcorn
- 200g sugar snap peas
- 300g cooked chicken, cut into strips
- 150g pot Quark
- 150g pot fat free natural fromage frais
- A squeeze of lemon juice
- 4 tablespoons freshly chopped parsley
Cook the pasta according to the packet instructions — usually, cooking it in boiling water for 15-20 minutes. Then drain it and set it aside.
Whilst the pasta is cooking, prepare the vegetables. Cut the carrots into thin batons (or, just use frozen carrot batons), slice the spring onions fairly thickly, deseed the peppers and cut them into thin strips, and cut the baby sweetcorn into chunks.
Add them to the pasta, along with the chicken. Then it’s just a case of making the sauce. Put the Quark and the fromage frais into a food processor along with a squeeze of the lemon juice, the parsley and some black pepper. Then whizz to a sauce.
Pour the sauce over the pasta and mix well (I had two saucepans full at this point — this makes a LOT of pasta!)
Then it’s just a case of heating the pasta through if you want to eat it straight away, or putting it in a tupperware and keeping it in the fridge. You can either heat it up in the microwave just before serving, or you can eat it cold — it’s yummy either way. And it’s very, very creamy.