This recipe is vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - 1 Hea per serving
Green/Vegetarian - 1 Hea per serving (use Italian style hard cheese)
WW Smart Points - 11 per serving
1 onion, finely chopped
cooking oil spray
3 cloves of garlic, crushed
400g/14oz of mushrooms, chopped
2 cups (480ml) of chicken or vegetable stock
handful of fresh parsley, chopped
270g/9.5oz of ricotta - 3 HEa's
30g/1oz of parmesan (or Italian hard cheese) - grated
1 egg, beaten
200g/7oz of uncooked pasta of choice (I used farfalle)
Preheat oven to 180c (350f)
Spray a frying pan over a medium high heat with cooking oil spray.
Add the onion and fry for a few minutes until softened.
Add in the mushrooms and garlic and slowly add in 1 cup of the stock a bit at time, reducing down until you add another bit. This should give the mushrooms and onion a lovely golden colour.
While the mushroom mix is cooking, add the pasta to a saucepan of boiling hot water and cook till al dente.
Once the 1 cup of stock has been totally reduced down into the mushrooms, stir in the chopped parsley and add in the other cup of stock and simmer for 5 minutes.
Remove from the heat.
Whisk together the egg and ricotta and stir into the mushrooms.
Add in the pasta and mix to combine.
Sprinkle with the parmesan and season with some black pepper.
Cover with foil and bake covered for 20 mins, then remove the foil and bake for an additional 10 minutes until lightly golden on top.
Serve and enjoy!!
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat13.5 g
Saturated Fat7.7 g
Total Carbohydrates45.8 g
Dietary Fiber3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/baked-garlic-mushroom-and-ricotta-pasta