CHEESY SPINACH PASTA
By Stacey Stwrpe, W.A
Total Recipe - 3.7g pro/11.5 units
40gm raw english spinach - 1 g pro/3 units
lOOgm Loprofin spiral pasta - 0.4g pro/1 unit
1 x 30gm Continental Four Cheeses Cup-a-Sauce - 2.3g pro/7 units
Boil 2 cups water with a dash of olive oil. Add pasta and cook for approx 8 minutes until al-dente. Drain the pasta.
Steam or boil the spinach for 2minutes only.
Empty cup-a-sauce sachet into a measuring jug. Make up to 300ml with boiling water. Stir with a fork for 20-30 seconds until smooth.
Blend all ingredients together. Puree or sieve. (Gives a slightly lumpy consistency.)
Makes 6 x 70gm portions of 0.6g protein or 2 units phe each
Suitable for babies from 6/7 months
Note: add more spinach at 13gm weight per 0.3 g pro or 1 unit for higher pro/units per serve.
**CAUTION: Some forms of cheese flavouring are known to be very high in leucine. This may not be suitable for those with leucine-impaired metabolism eg 3-MCC and IVA.**