Just this week I discovered quark, which inspired me to rustle up a syn-free smoked haddock pasta bake for the first time.
Syn-free? What’s that?
Well…for those of you following the Slimming World plan no explanation is required. For those who are not then Slimming World is based around a plan which allows followers to eat ‘free foods’ – no calorie or point counting for certain foods. You can eat as much of those foods as you choose. On Slimming World no food is off-limits, but if it’s not within the ‘free’ category then it will have a syn value. Depending on your personal weight loss goals you will have an allowance of syns. This recipe is syn-free. If you choose to add the 30g of Cheddar cheese to the top then it is still syn-free – providing this is your healthy option a for the day.
You can find out more here. This post is not sponsored nor endorsed by Slimming World – I’m just sharing as genuinely I am finding this a great plan to follow. Since hip surgery in January 2015, I have gradually added an additional stone to my frame due to reduced exercise – and I am working toward my previous fighting weight 🙂
Syn-Free Smoked Haddock Pasta Bake (serves 1 generously)
Cook a fillet of smoked haddock according to the cooking guidelines – I baked mine in foil.
While cooking the fillet, slightly soften a large floret of broccoli (approx. 40g cut into bite-size pieces) either in a pan of boiling water, or steam. The broccoli shouldn’t be fully cooked through. Leave in the water.
Once the fillet has cooled a little, roughly flake the haddock into a large mixing bowl.
Add a couple of large spoonfuls of tinned sweetcorn.
Add cooked whole-wheat pasta shapes (I used approx 50g dried weight of whole-wheat fusilli).
Mix in one small tub of fat-free quark.
Season with mixed herbs and black pepper.
In an oven-proof dish place the drained broccoli.
Add the ingredients from the mixing bowl and spread evenly.
Top with 30g of hard Cheddar cheese (healthy option a daily allowance).
Chill to cook later, or bake immediately in a moderate oven for 20-25 minutes.
For those looking for a full-fat version then please see my other recipe for Smoked Haddock Pasta Bake.