Assume that creamy pasta dishes should be removed from your menu? Not necessarily. Creamy pasta dishes using cream, fatty meats or lots of cheese should be limited to special occasions, however simply substituting some ingredients can make a healthy alternative for you and the family to enjoy regularly. The creaminess of this dish comes from low fat evaporated milk, which can replace cream in a whole range of recipes.

The recipe this week is one for those who enjoy spinach. Sharon, our super cook with a gastric band enjoyed this dish, but her test kitchen of four young daughters were not as impressed! Feel free to reduce the quantity of spinach or replace with an alternative cooked vegetable that will appeal to you and your family.
 
If you have a gastric band and find pasta difficult to tolerate, try different shapes as some people smaller shapes easier to tolerate. Make sure you stir the sauce through well to coat the pasta. Just because pasta is soft don’t forget to chew well and take small mouthfuls! Try smaller cutlery if necessary. And as always, knife and fork down between mouthfuls!
 
Creamy Spinach and Tomato Pasta 
Serves 4
Oil spray
150g pasta
4 mushrooms, sliced
250g frozen spinach
185ml can light evaporated milk
1 clove garlic, crushed
410g can diced tomatoes
½ teaspoon dried basil
Cracked black pepper
8 Spanish olives, chopped
1 tablespoon capers, drained
80g low fat feta cheese, crumbled
1 tablespoon pine nuts
4 tablespoons grated Parmesan cheese, to serve

 
Cook pasta in a large saucepan of boiling water for 8-10 minutes. Drain and set aside. Cook the frozen spinach in the microwave or stove according to the package directions. Set aside. Heat a frying pan and add pine nuts and dry fry over a moderate heat. Toss or stir-fry until they have started to change colour. Set nuts aside. Spray the frying pan with oil and reheat. Add garlic and stir over heat until fragrant. Add the mushrooms and sauté until soft. Add the tomatoes and basil and stir. Bring to a simmer and simmer uncovered for 5-10 minutes. Stir through the olives and capers. Add the cooked spinach, as well as the feta cheese and fold through the sauce. Fold through the cooked pasta and serve sprinkled with Parmesan cheese and pine nuts.

Nutrition Information (per serve): energy 1065kJ, protein 19.5g, fat 11.5g, saturated fat 5.5g, carbohydrate 21g, fibre 6g.