Cheesy Chard And Mushroom Alfredo

If you can't get chard, use shredded spring cabbage, Savoy cabbage or another dank green leafy vegetable.

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Step 1

Cook the pasta according to the pack instructions, adding the chard for the last 3-4 minutes. Drain the pasta and chard and return to the pan, reserving 100ml of the pasta cooking water.

Step 2

Meanwhile, spray a wide non-stick frying pan with low-calorie cooking spray and place over a medium heat (choose a pan you can put a lid on, as you'll need to cover it). Add the leeks, mushrooms and garlic, cover and cook for 10 minutes or until softened, stirring occasionally.

Step 3

Add the cheese triangles to the leeks and gradually add the stock, stirring until the cheese has melted and the sauce is smooth. Season to taste.

Step 4

Stir the sauce into the pasta, adding as much of the reserved pasta water as you need to thin the sauce. Divide between bowls and serve hot. It's also great with freshly grated Parmesan cheese or a veggie alternative (1 level tbsp adds 1 Syn).