I tried a Christmassy pasta recipe a few years ago and loved it so last weekend, when we had a load of leftover cauliflower cheese, I decided to turn it into my own version of the festive dish. It’s so quick and easy too. So many of you have asked for the non WW recipes I cook too (and to be fair there aren’t many that aren’t WW dishes) so, before I share with you the healthier version, here’s the quick and dirty version to use up your Christmas Day/Sunday lunch leftovers. When I’m on plan, the key for me here is portion control. Use a small plate or bowl and don’t over load it. That way, even without it being fully pointed, you won’t go over your cals/points for the day.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

INGREDIENTS
Leftover Cauliflower Cheese
Dash if skimmed milk
Handful of sprouts
3 garlic cloves, peeled and finely minced
Pack of pigs in blankets
240g spaghetti
Squirt of honey
Juice of 1/2 lemon
Salt and pepper (to taste)
Sprinkle of crushed chillies

METHOD
1. Pop the pasta on to cook in a pan of salted boiling water.
2. Pop your pigs in blankets in the air fryer/oven and cook according to the packet instructions.
3. Slice your sprouts (I used a mandolin so they are super thin but you can use a normal knife too).
4. Wizz up the leftover cauliflower cheese with a dash of skimmed milk – you want a thick and creamy soup consistency.
5. Take a large frying pan, spray with 1kal and add the sprouts. Fry for 3-4 minutes until softed and taking on a bit of colour. Add the garlic for the last minute.
6. Add the sauce and season with salt and pepper.
7. Add the cooked pasta, sliced pigs in blankets, honey and lemon juice. Add a dash of pasta water to loosen the sauce and make it lovely and silky.
8. Finish with an extra bit of seasoning if needed and a sprinkle of chilli flakes.

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