20 Minute Chickpea Curry (with Pumpkin Tagliatelle – and I can’t take credit for ALL that!)

Okay, I can’t take credit for the Pumpkin Tagliatelle – all the thanks go to Woolies!¬† But you can make your own using a veggie peeler ūüôā¬† I’ve got a small spiraliser, but I found it works best for veggies like cucumber, baby marrow and carrots – nothing too ‘chunky’….

Anyway – Meatless Thursday – again!¬† Time sure flies…¬† ūüėČ


20-minute (cheat’s!) Chickpea Curry

1 tin chickpeas, drained

1/2 onion, finely chopped

5ml olive oil

1/2 tin tomato and onion mix

1 teaspoon curry powder (I used Woolies’ Korma mix)

1/2 teaspoon garlic and chili paste

1/2 tin lite coconut milk

Salt and Pepper to taste


To serve

Pumpkin “Pasta”¬†–¬†microwave in¬†bag as per instructions for¬†3 minutes

100g cooked angelhair pasta

Fresh Coriander


Fry onions in olive oil¬†for about 2 minutes – top up with a little veggie stock if needed.¬† Stir in garlic and chili paste, fry for another minute.¬† Add chickpeas, curry powder, tomato and onion mix.¬† Simmer on low heat for about 15 minutes.¬† Stir in coconut milk.¬† And it’s ready to serve!

Mix cooked pumpkin Tagliatelle carefully with cooked pasta. Top with chickpea curry and fresh coriander ūüôā


Serves 2

Butternut Spaghetti with Bacon and Herbs

I am, like most people, a little obsessed with spiralised veggies at the moment.¬† I guess it is the fact that, by simply changing the shape of a veggie, it makes it a little more versatile and ‘fun’ to work (and play)¬†with ūüôā¬† And who doesn’t like pasta-shaped stuff!¬† ūüėČ

This is a super quick meal – honestly, it took about 10 minutes to prepare!

175g lean bacon (I used Eskort Weigh-Less Smoked bacon), cut into strips

5ml lemon infused olive oil (or plain olive oil with a dash of lemon juice if you don’t have infused olive oil)

200g Butternut Spaghetti (super excited about this new product from Woolies!¬† But again, if you can’t get hold of it, make your own spiralised veggies.¬† Spiralisers are widely available, I got a very cool one from Clicks, for R99.¬† You can even use coarsely grated butternut)

20g chinese style noodles (we often make trips to Cyrildene, Johannesburg’s China Town.¬† Very affordable produce and a very exotic and interesting range of products available.¬† It is a treat!¬† If you feel nervous to venture out on your own, join the Chef Ishvara’s group on Facebook – it is called “African¬†Secrets¬†–¬†cultural¬†walks¬†in¬†the¬†inner¬†city¬†of¬†Joburg” and he offers insightful and very interesting tours to the various cultural hotspots in Johannesburg. A true treat!¬† Look out for his Cyrildene and Fordsburg tours)¬† Okay, and after all that – you can use angelhair pasta as well!¬† LOL!

Robertsons Masterblends – Garlic and Rosemary seasoning

Salt and Pepper to taste

Fresh basil to serve

Fry bacon strips in pan coated with non-stick spray – add a few mls of boiling water to prevent from sticking – it will take about 4 minutes.¬† In the meantime, place the butternut spaghetti in the microwave (can just microwave it in the bag or with a little bit of water) for 2 minutes.¬† Also cook the pasta in boiling water – the pasta is very thin, so it takes only 5 minutes to cook.¬† Add a generous sprinkling of Garlic and Rosemary seasoning to the bacon strips.¬† Stir in drained pasta and butternut strips and season with salt, pepper and infused olive oil.¬† Fry at high heat for 1 minute (we don’t want the butternut and pasta to get soggy and overcooked)

Serve with fresh basil


Voila!  10 minute meal!  And it is yummy!

PS:¬† You can make this a vegetarian option by replacing the bacon with feta.¬† Cook butternut and pasta as above, mix together, season and serve with basil ūüôā

2 Prot, 1 Fat, 2 Veg, 1 CC

Creamy Pumpkin & Herb Pasta with Feta Crumble

The title of this dish is slightly¬†deceiving because it contains NO cream!¬† But the pasta sauce has got a lovely ‘creamy’ texture indeed!

100g chopped onions – 1 Veg

10ml olive oil – 2 Fat

1/2 tsp garlic and herb paste

1/2 tsp mixed herbs

400g cooked pumpkin chunks (I bought a prepared pack and just popped it in the microwave for 4 minutes –¬† are per the instructions) – 4 Veg

10oml prepared chicken stock (or veggie stock)

Salt and pepper to taste

60g crumbed feta mixed with a sprinkling of dried sage and parsley – 2 Prot

Pasta serving according to your formula/daily allowance


Fry onions in olive oil until soft.  Stir in garlic and herb paste and herbs and fry for a minute or so.  Add pumpkin chunks and chicken stock and cook until pumpkin is soft.  Season with salt and pepper to taste.  Liquidise if preferred or just mash with a fork.

Stir cooked pasta in (I used linguine) and simmer for a few minutes.

Dish up and serve with a crumbed feta mix.

Serves 2

Short-cut Pork Meatballs with Zucchini Pasta

Serves 1

2 Weigh-Less Pork Sausages

100g cooked angel hair pasta

1/2 onion, sliced

A handful cherry tomatoes, halved

200g zucchini noodles Рpre-made available from Woolies, but it is super easy to make your own using a spiraliser or simply grating baby marrow/zucchini with a cheese grater

5ml olive oil

2ml Chipotle Spice (Woolies) or you can make your own version with smoked paprika and chillies


Remove pork meat out of sausage casings and form/roll little meatballs.  Oven-bake at 180 for about 1o minutes.


Fry onion in olive oil until soft, add a few drops of water.  Add seasoning.  Stir in cherry tomatoes and cook for a minute or two.   Stir in zucchini noodles and angel hair pasta.  Add some more water if needed.  Stir-fry for a few minutes.  Stir in meatballs and heat through


1 Serve = 1 Prot, 3 Veg (if you count free veg), 2 CC, 1 Fat


Pea and Feta Pasta Salad

Adapted from Martha Stewart

100g cooked pasta
100g snowpeas (blanched – cut sideways, pour boiling water over and leave for about 5 min, then drain)
75g chopped yellow peppers
25g sliced red onion
30g low fat feta
Handful chopped fresh basil
Salt and pepper to taste
Lettuce to serve

5ml basil infused olive oil
60ml white vinegar
Knifepoint fresh, chopped garlic

Serves 1 – 2 CC, 2 Veg, 1 Prot, 1 Fat


Summery Chicken Pasta Salad

100g cooked pasta
90g cooked chicken/Weigh-Less tinned chicken
90g grapes, halved
50g apple, chopped
2 tablespoons finely chopped onion
30ml low fat mayo
30ml fat free plain yogurt
Salt and Pepper to taste


Mix it all together and voila!  Fresh, summery goodness!

Serve on a bed of lettuce

Serves 1 – 2CC, 1 Prot, 1 Fat, 1.5 fruit, 1/4 milk

Creamy Haddock Pasta


Serves 2


Per serving – 1.5 Protein, 1 Milk, 1 Fat, 1/2 CC


360g haddock

500ml fat free milk

10ml extra light margarine

2 TBSP self-raising flour

A handful fresh dill

Salt and lemon pepper to taste


Poach haddock in 1 cup milk with dill added Рfor about 5-10 minutes until fish flakes easily.  Remove haddock, flake and set aside.  Using your microwave Рmelt margarine and stir in flour to form a thick paste.  Add a bit of milk, stir until smooth.  Stir into the milk haddock was poached in, make sure to get a smooth paste, stir with a whisk if lumps form.  Slowly add the rest of the milk, keep stirring.  Add seasoning to taste.  Add flaked haddock and simmer for a few minutes to heat through.


Serve with a serving of pasta or cauliflower mash (count as extra CC (pasta) or veg (Cauliflower).

Pilchard Puttanesca

Pilchard Puttanesca

Adapted from Fresh Living Magazine May 2015




Serves 2

1 Serving = 2 Prot, 2 Veg and 1 Fat (pasta excluded)


400g Pilchards in sauce (1 large tin)

400g Tomato and Onion mix (1 large tin)

¬Ĺ teaspoon crushed garlic

30 ml capers

90g olives (pitted)

Lemon Juice

Salt and Pepper


Fresh Parsley and Cooked Pasta to serve


Mix all the ingredients together in a saucepan and simmer to heat through (10 minutes max). Serve with pasta (as per your formula) and fresh parsley!



Curry Pasta Salad and a Bonus!

Serves 2

200g cooked pasta rice (4 CC)

50g finely chopped spring onion (1/2 Veg)

5ml mild curry powder

120g drained WL tinned peaches, chopped (1 Fruit)

100g red and yellow peppers, chopped (1 Veg)

30ml chutney

90ml reduced oil/low fat mayo (2 Fat)

Mix all the ingredients together and refrigerate – best made a day in advance, to give the flavours time to develop!


As an additional extra Рthe other salad on the pic is a marinated mushroom salad!  Serves 2 as well:

200g mushrooms, chopped/sliced (free veg)

100g thinly sliced red onion (1 Veg)

100g cucumber (grated or spirals)

10ml lite soy sauce

50ml white vinegar (or to taste)

Leave to marinate overnight