I’ve mentioned it several times in the past: the best gift you can give a person with phenylketonuria is to teach them how to cook. This is extremely important to ensure a wide variety in our meals. Knowing how to juggle the flavours and low-protein foods that are available to us is essential.
On the other hand, even with great food creativity, we sometimes lack inspiration and fall into a routine. What to do then? That is when we can turn to resources such as Nutricia Metabolics to offer us good little recipes that are delicious and easy to make!
Fusillis with Roasted Tomato Sauce
I don’t know if that is the case for you too, but one of the low-protein foods I eat the most is without a doubt pasta. It is probably one of the most versatile foods for me, because I can easily change the flavour with each meal by cooking different sauces and adding seasonings that will automatically enhance the taste of my meal.
Do you like tomatoes and basil? Then you need to try this nice fusilli with roasted tomato sauce recipe that I tried recently. Absolutely delicious, the basil adds a lot of freshness to the whole meal. But what I liked the most about this recipe is the use of the PhenylAde GMP MIX-IN formula from Nutricia Metabolics, which allows you to add the equivalent of 10 g of protein to your meal. This is a virtually tasteless and odorless formula that only has 42 calories per pouch, so it’s really ideal and super easy to add to a meal or drink!
Ready to try it out? Don’t hesitate to let me know what you think in the comments section or on social media!
Makes 4 servings
- 2 cups cherry tomatoes (300 g or about 16 tomatoes), halved
- 3 tbsp olive oil (45 mL)
- 1 yellow onion (160 g), diced
- 3 garlic cloves(9 g), smashed
- Salt and pepper to taste
- ¼ cup coarsely chopped fresh basil (6g)
- ¾ cup water (180 mL)
- 2 cups uncooked Loprofin fusilli (336 g)
- PhenylAde GMP MIX-IN, 1 pouch added to an individual serving (see directions)
- Preheat the oven to 190⁰C (375⁰F).
- Place the tomatoes in a roasting pan and drizzle with 1 tbsp olive oil. Roast for 20 minutes.
- In a medium saucepan, heat the remaining 2 tbsp of olive oil. Add the onion and garlic. Sauté over medium heat until lightly golden. Season with salt and pepper.
- Add the roasted tomatoes, followed by the basil and water. Slowly stir. Reduce the heat and allow the sauce to slowly cook and thicken (approximately 25 minutes). Set aside to cool.
- Cook the Loprofin fusilli according to package directions.
- Separate your portion and add 1 pouch of PhenylAde GMP MIX-IN to cooled down ready-to-eat sauce. Whisk until uniform. Toss your portion of pasta into the sauce.
Adding 1 pouch of PhenylAde GMP MIX-IN per serving will add 42 calories, 10 g of protein equivalent and 15.3 mg of phenylalanine. You can click here to download the recipe in PDF format.
This article is presented in collaboration with Nutricia North America, but the ideas and recommendations are mine. Nutricia is the manufacturer of Periflex, PhenylAde and Lophlex, three brands of PKU formulas.