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Greek Pasta Souffle

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Greek Pasta Souffle

It is light and delicious, high in protein and low in fat!

Prepping time: 60min
Cooking time: 60min
Servings: 8
Cost: 1,35€ per serving 
Calories: 406 per serving
Exercise equivalent: 35min per serving

Ingredients

  • 1L milk 1,5 %
  • 250 g cream cheese
  • 200 g low fat cheese
  • 300 g cherry tomatoes
  • 1 bunch of parsley
  • 2-3 sprigs of fresh thyme
  • 2 onions baked in the over (click here to view recipe)
  • 3 eggs
  • salt, pepper
  • ½ tsp garlic powder

 

Directions

  1. Soak the pasta in milk in a bowl, for 1 hour (just like we do with legumes).
  2. Chop all the vegetables.
  3. Strain the pasta and keep the milk. Mix the pasta with the vegetables, herbs and cheeses (which you broke into pieces by hand) in a pyrex.
  4. Mix the milk with the eggs, salt, pepper and garlic powder.
  5. Pour the egg mixture into the pyrex with the remaining ingredients and bake at 190 degrees Celsius for 1 hour.

 

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Notes
  • If you do not want to roast onions before you start the recipe, you can replace them with chopped spring onions. With 4 spring onions your soufflé will be just as delicious as the original recipe.
  • Try replacing the cream on your pasta soufflés with low-fat milk mixed with eggs, just like we did in this recipe. In this way, you will have a nutritious and healthy meal alternative, low in fat and high protein content!
  • Cover your soufflé with foil if it starts to turn brown without solidifying yet.