Gluten Free Grande Conchiglie Carbonara

Before I started Slimming World, I was apprehensive. I had never done an organized weightloss program before and didn't know much of what to expect.

What I did expect, though, was to have to say goodbye to my beloved pasta. Fortunately, I was wrong! Slimming World embraces pasta, in fact, as long as it's dried pasta and not fresh, you can eat as much of it as you want!

In celebration of this, here's my take on a Slimming World favorite. It's loaded with vegetables, big soft jumbo pasta shells, bacon and cheese! Who knew diet food could taste so good? This dish is super quick to make and can be easily manipulated to suit what you already have in the cupboards. You can also swap out any vegetables you want, increase some, decrease others. Whatever you want and it's completely Syn-free!
groceries...

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For the grande conchiglie carbonara:
500g gluten free grande conchiglie pasta
175g bacon (all visible fat removed) or leave out the bacon for a great veggie meal
2 garlic cloves or 2 cubes from the Dorot garlic tray
1tsp to 1tbsp red pepper flakes
200g wild mushrooms
200g frozen peas
1 small Savoy cabbage, finely shredded
8 sugardrop or cherry tomatoes, halved
3 large egg yolks
100g Quark or other fat-free, natural cottage cheese
salt and pepper
1tsp dried basil

alright, let's cook:

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For the grande conchiglie carbonara, bring a large pan of water to the boil. Salt generously and add the pasta.

While the pasta cooks, cook the bacon over medium to high heat for about 4 minutes in a large skillet or wok. Add the garlic, red pepper flakes mushrooms and cabbage and cook for about 5 minutes. Add the basil, peas and tomatoes, reduce the heat and let simmer for a few minutes.

Combine the egg yolks with the Quark by whisking. Whisk in salt and pepper.

Drain the pasta and put back into the pan. Add the vegetable and bacon mixture to the pasta and stir, followed by the egg and cheese mixture.