Macaroni in Tomato Yoghurt Sauce
Ingredients
- 1 oz dried mushrooms
- 1 tbsp sunflower oil
- 1 medium onion sliced
- 1 clove garlic crushed
- 4 floz tomato juice
- 1 tsp dried mixed herbs
- 1 1/2 tsps dried basil
- 1 1/2 pints hot water or vegetable stock
- 8 oz wholemeal macaroni or wholemeal pasta
- 4 floz low fat natural yoghurt
- Sea salt and freshly ground black pepper to taste
Instructions
- Rinse the mushrooms well to remove any grit, then pour boiling water over and leave them to soak while you prepare the sauce.
- Cook the onion and garlic in the oil for 2 minutes on HIGH.
- Stir in the tomato juice and herbs, then mix in the water or stock.
- Drain the mushrooms, remove stalks, slice the caps and add to the liquid, then stir in the uncooked macaroni. Partially cover and microwave for 10 minutes.
- Stir occasionally during the cooking time to prevent the pasta from sticking together.
- Allow to stand for 5 minutes, covered, to finish cooking. The pasta should be al dente. Just before serving, season to taste and stir in the low fat natural yoghurt.
Calories: 308 kcal
Carbohydrates: 56 g
Protein: 10 g
Fat: 5g
Saturated Fat: 1 g
Cholesterol: 2 mg
Sodium: 739 mg
Potassium: 427 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 539 IU
Vitamin C: 8 mg
Calcium: 91 mg
Iron: 2 mg