Low Syn Farfalloni Con Funghi | Slimming World

What is Low Syn Farfalloni Con Funghi?

I don’t speak Italian, but I do know that Farfalloni is not a real Italian word.

Low Syn Farfalloni Con Funghi

I’ve cooked this recipe for years after finding it in an ancient 1970’s pasta cookbook and it’s actual title is Farfalle con Funghi after the pasta bows which are supposed to be used, but for some reason, it never got called the right thing and so it’s now called Low Syn Farfalloni Con Funghi in our house!

Low Syn Farfalloni Con Funghi

I’ve adapted this Low Syn Farfalloni Con Funghi so it’s completely Slimming World friendly, and my goodness it is absolutely my most favourite pasta dish ever, so comforting and there is only 2 syns in the whole lot – deeeeeelish!!

Low Syn Farfalloni Con Funghi is a big, hearty meal which will feed a whole family and have enough left for seconds. It reheats very well so is good for lunches too.

The amount of pasta listed is just a guide, add more or less depending on how many you want to feed, bulk it out with extra mushrooms if you want to, I sometimes cook some broccoli in with the pasta too for some extra speed  – its a cheap and tasty way to feed the whole family!

Low Syn Farfalloni Con Funghi

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Low Syn Farfalloni Con Funghi

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Farfalloni Con Funghi

Votes: 25
Rating: 3.72
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Servings

Prep Time

Cooking Time

people 10 minutes 30 minutes

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Calories

Weight Watchers

Slimming World 

Smart Points

0.5

Syns

Per people Per people Per people
INGREDIENTS
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INSTRUCTIONS
  1. Slice the mushrooms and fry them in a little fry light. Put to one side.
  2. Brown the meat in a saucepan. Add the crushed garlic, oregano and season to taste. Stir in the tomato puree and cook for a couple of minutes.
  3. Add the cornflour to the meat mixture and stir well. The meat will puff up when the cornflour is added. Stir in the stock and simmer gently for 25 minutes, stirring frequently until thick and glossy.
  4. Cook the pasta according to the instructions. Add the mushrooms into the meat. Drain the pasta and add to the meat and mushroom sauce. Stir until the pasta is fully coated and serve. Sprinkle a little parmesan on top if you like (remember to syn it if you use it).

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IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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25 Comments
  1. Hi Laura,

    I’ve not tried it with xanthan gum but don’t see why it wouldn’t work. You’d just have to be careful not to over thicken it. Will do some experimenting and change the recipe if it works…would make the whole lot syn free!!

    Emma

  2. I have just made this for dinner tonight. I have to say it was very easy to prepare and extremely tasty and filling!! Thank you Emma for sharing this lovely recipe! Lots spare too so that’s my lunch sorted for work tomorrow ????

  3. So glad you enjoyed it! I’ve got plenty of amazing pasta recipes up my sleeve but just working on getting the syns down as much as I can ????

  4. Had this recipe recommended (along with your web-site). Cooked this for tea and was yummy. Put spinach underneath too for extra speed. Thanks very much.

    Sue Marriott

    1. Hi Lucie,

      This freezes really well – obviously just freeze the meat sauce not the pasta. Also heats up well too, just add a little extra water to loosen it when it’s heating through, keeps for a few days in the fridge, treat the same as any other meat or Bolognese sauce.

      Emma ????

  5. This is an absolutely delicious recipe. Would Definitely make this again and recommend this to anyone who will listen! Thank you pinch of nom!

  6. I made this the other day and loved it!! I just fancied something quite early tasting and not too expensive.
    My boyf and house mate enjoyed it too!
    I did make a tweek. I didn’t have any beef stock cubes so used chicken and added a spoon full of bovril to the pan for added flavour.
    Next time I’ll try adding some greens for extra speed!!

  7. Just made this, l was the only one eating it, so just cooked enough pasta for me , will freeze the rest of the meat sauce for another day, l can recommend it , was delicious !

    1. Hi Karen, the cornflour helps thicken the sauce. Personally, I really like it with the cornflour in, and we use cornflour often. It’s entirely up to you if you’d like to include it or not 🙂

  8. I don’t eat red meat but it great with Turkey mince too which is also low in fat. I think pasta is my life saver when it’s chilly weather as its “cosy” and filling

  9. If you use pasta water instead of the cornflour will it be syn free? I always add pasta water to my sauces and it thickens and that is the real italian way too. Has more flavour too if you add vegetable stock cube to water to cook pasta in in general and then can use that water for stews and will make for a naturally thick gravy.

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