DIABETES PASTA RECIPES

Steps:

• Brown meat in the olive oil in a large Dutch Oven or stock pot.
• Finely chop olives and green peppers. I use a food processor so I also chop the diced tomatoes. Add to the pot.
• Stir in the seasonings.
• Combine the tomato paste and water. Stir into the pot.
• Simmer covered until the green peppers are soft giving the flavors time to meld.
• Cook the spaghetti just past the al dente point. Strain and rinse. Set aside.
• Remove from heat and mix in the cooked spaghetti.

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of olive oil in a large pan over a high heat, then cook the baby button mushrooms for 5 minutes until golden. Reduce the heat to medium, add the olive oil and plain flour, then whisk until smooth and bubbling.
• Gradually add the chicken stock, whisking well until smooth. Once all the stock is incorporated, whisk in the dijon mustard, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove the meat from the roast chicken and roughly slice. Add the chicken to the sauce along with a large handful of baby spinach and the single cream. Season well with salt and freshly ground black pepper.
• Meanwhile, cook the pasta (we used mafalda corta) according to the pack instructions, adding the petits pois for the final 3 minutes. Drain well, then stir the pasta and petits pois into the pan of sauce.
• Transfer the pasta mixture to a large baking dish. Sprinkle over the parmesan and bake for 20-25 minutes until golden and bubbling.