Low calorie food does not have to be terrible tasting and this one certainly will make you think twice about cooking low calorie foods!  Consideration was given to use no oil at all, reduce the cheese intake and focus more on the vegies.

Using fresh leeks, mushrooms and onions, this flavoursome dish makes it healthy and fresh for a meal all year round!

Serves:

• dinner for one

Ingredients:

• 1 cup corn pasta, cooked and set aside
• 4 button mushrooms, sliced thin
• 1/2 leek, sliced thin
• 20 grams red onion, diced fine
• 20 grams fresh parsley, roughly chopped
• 1 tbs garlic mince
• pinch salt
• pinch white pepper
• 1/4 cup light milk
• 1 tsp corn flour
• 25 grams mozzarella, sliced very thin
• water for frying

Instructions:

1. Preheat oven to 180 degrees C or 360 F.
2. Add some water into a pan and add the onions, seasoning, garlic and leek, “water frying” until soft.
3. Pour the milk in and boil, mixing in the mushrooms.  Stir until the mushrooms have softened.
4. Mix in the parsley.
5. Combine the cornflour with a teaspoon of water, pouring into your mixture, allowing to thicken.
6. Add your pasta and mix thoroughly.
7. In a oven-proof bowl, add half the mixture and layer half the mozzarella on top, sprinkling with 1 tsp of breadcrumbs.
8. Place the rest on top and repeat the mozzarella and breadcrumbs.
9. Place in the oven for 45 minutes or until golden brown before serving.