Farfalloni Con Funghi

  • 10MINS
  • 30MINS
  • 444KCAL

Farfalloni Con Funghi is a big, hearty slimming friendly meal which will feed a whole family – great if you’re calorie counting or following Weight Watchers.

  • Dairy Free pinchofnom.com
  • Gluten Free pinchofnom.com
  • Weekly Indulgence pinchofnom.com
Easy Peasy Farfalloni Con Funghi pinchofnom.com

NutritionPer Serving

  • Calories444
  • Carbs69g
  • Protein6g
  • Fat2g
  • Saturates1g
  • Sugars1g

Farfalloni Con Funghi - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This original recipe that inspired our slimming friendly version was in a retro-looking 1970’s pasta cookbook and its actual title was Farfalle Con Funghi, named after the pasta bows used in the recipe, but you can use whatever pasta shape you want.

We never quite got the hang of the name and for whatever reason, it’s now called Farfalloni Con Funghi.

Our Farfalloni Con Funghi is a big, hearty, slimming friendly meal which will feed the whole family and is great if you’re calorie counting or following Weight Watchers. Also, the leftovers make excellent lunches.

What diets is this Farfalloni Con Funghi suitable for?

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Pasta

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Farfalloni Con Funghi recipe?

  • You need to count 17 Points per portion of this Farfalloni Con Funghi recipe if you’re on WW Green.
  • You need to count 17 Points per portion of this Farfalloni Con Funghi recipe if you’re on WW Blue.
  • You need to count 17 Points per portion of this Farfalloni Con Funghi recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

Do you need any special ingredients to make Farfalloni Con Funghi?

This post contains affiliate links. Find out what this means.

This recipe does not contain any special ingredients.

How many Calories are in this Farfalloni Con Funghi recipe?

There are 444 Calories per portion in this Farfalloni Con Funghi, which means it falls into our Weekly Indulgence category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Farfalloni Con Funghi is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Slice the mushrooms and fry them in a little low calorie cooking spray. Put to one side.

Step 1 pinchofnom.com

Step 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.

Step 2 pinchofnom.com

Step 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.

Step 3 pinchofnom.com

Step 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.

Step 4 pinchofnom.com

Farfalloni Con Funghi - Pinch of Nom Slimming Recipes

What could I serve alongside this Farfalloni Con Funghi?

The following recipes would go great with our Farfalloni Con Funghi recipe:

Tomato, Basil and Mozzarella Salad pinchofnom.com
Easy Peasy
  • 10MINS
  • 196KCal
Cheesy Garlic Bread pinchofnom.com
Easy Peasy
  • 20MINS
  • 85KCal
Minestrone Soup pinchofnom.com
Easy Peasy
  • 1HR
  • 192KCal

How do you know when this Farfalloni Con Funghi is cooked?

The pasta should be cooked as per the package instructions.

The mince should be cooked until it has a thick and rich sauce – this will take around 25 minutes.

How long can you keep this Farfalloni Con Funghi in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Farfalloni Con Funghi in the fridge for approximately 3 days or so.

Can I freeze this Farfalloni Con Funghi?

We only recommend freezing the meat sauce and making your pasta fresh, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Farfalloni Con Funghi?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

PRE-ORDER our third Cookbook NOW

Farfalloni Con Funghi

Farfalloni Con Funghi is a big, hearty, slimming friendly meal which will feed a whole family – great if you’re calorie counting or following Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 444
  • Carbs 69G
  • WW Points:
  • 17 Green
  • 17 Blue
  • 17 Purple

Ingredients

  • 500 g pasta
  • 500 g lean pork mince 5% fat or less
  • 300 g mushrooms
  • 500 ml beef stock (made using 2 beef stock cubes)
  • 3 tbsp tomato puree
  • 2 tbsp cornflour
  • 2 cloves garlic crushed
  • 1 tbsp dried oregano
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Slice the mushrooms and fry them in a little low calorie cooking spray. 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.

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Farfalloni Con Funghi recipe? Tag us!

PRE-ORDER our third Cookbook NOW

If you like these…try these

Chicken Fajita Pasta pinchofnom.com
Easy Peasy
  • 30MINS
  • 494KCal
Beef Ragu Fettuccine pinchofnom.com
Easy Peasy
  • 40MINS
  • 445KCal
Baked Spaghetti with Chicken pinchofnom.com
Easy Peasy
  • 40MINS
  • 351KCal

33 comments

See what others have to say

KarolinaSaturday 8th August 2020

I’m wanting to cook this tomorrow as it looks lush. Just out of curiosity what pasta have you used?

Reply

    LisaSaturday 8th August 2020

    Hi Karolina
    We’ve used all sorts of pasta shapes for this recipe and they all work really well. The pasta we used in the photos was giant conchiglie. Hope you enjoy the recipe!

    Reply

      KarolinaSunday 9th August 2020

      Yes I just bought some conchiglioni rigati pasta. Making this tomorrow. Thanks for the recipe x

      LisaTuesday 11th August 2020

      Hope you enjoy it!

ClaireThursday 23rd January 2020

Could I make this with 5% fat beef mince?

Reply

    Sharon FitzpatrickThursday 7th May 2020

    Hi Claire, thanks for getting in touch. Yes, you could make this with 5% fat minced beef if you prefer. Hope you enjoy the recipe!

    Reply

KateSaturday 9th December 2017

We also ate this all the time as a kid from an ancient pasta cookbook that is still at my parents house (and is still in use!) I’m pretty sure we have the same one (I’m originally from Ireland). I had a craving for this today and my parents were not at home to give me the recipe.. I was so delighted to see it here 🙂 I can see you said you adjusted the recipe but to be honest in the picture it looks exactly as I remember it!!

Reply

    KateSaturday 9th December 2017

    Just to add we also used to call it Farfalloni Con Fungi too ????

    Reply

LynnMonday 20th November 2017

Great recipe, will definitely make again. Thank you.

Reply

Diane greenSunday 17th September 2017

Love pasta love mushrooms went down a treat thank you

Reply

Emma TMonday 11th September 2017

Hi Michelle,

So glad you enjoyed it ????

Reply

JaniceWednesday 14th June 2017

I just made this recipe and it looks and tastes delicious, as I’m a vegetarian I used quorn mince and veg cubes , the only thing I would say though isn’t 500gm of pasta rather a lot or is it 500g cooked weight ? Look forward to hearing your reply, I cooked 500g but only used half of it

Reply

Kim mclachlanThursday 19th January 2017

I used xanthan gun to thicken a gravy. I swear buy it now

Reply

    KateSaturday 21st January 2017

    Hi Kim
    It’s great isn’t it. Once you’ve got the hang of it it’s so quick and easy to use

    Reply

Alice Anne BidstonTuesday 17th January 2017

This is one of my favourite go to meals and loved by the Hubby too!

Reply

    Emma TTuesday 17th January 2017

    Hi Alice,

    So glad you like it!

    Thanks for getting in touch!

    Emma

    Reply

Jenney RobinsonWednesday 4th January 2017

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

Reply

JamesSaturday 12th November 2016

Made this tonight with beef mince (as that’s what we had in the freezer!) and it was lovely.

Reply

karenFriday 4th November 2016

Why do you have to use cornflour you wouldn’t use it in any pasta dish

Reply

    KaySaturday 11th February 2017

    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 🙂

    Reply

Shazza StanleyFriday 28th October 2016

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 !

Reply

    KaySaturday 11th February 2017

    Hi Shazza,

    Thanks so much for stopping by – SO glad you liked it! ????

    Reply

NatalieThursday 13th October 2016

Love love love this!

Reply

Carol YoungSaturday 8th October 2016

One of the best pasta recipes I have ever cooked and the parmesan completed it

Reply

Louise williamsWednesday 21st September 2016

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!!

Reply

Terri dyceSunday 18th September 2016

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

Reply

LucieTuesday 6th September 2016

Does this recipe freeze well/how long will it keep refrigerated?

Thank you 🙂

Reply

    Emma TTuesday 6th September 2016

    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 ????

    Reply

LesleyThursday 25th August 2016

Wow what an easy recipe…my family absolutely loved it…who says diets are boring. …definitely in our top 3

Reply

Sharon CaseyWednesday 24th August 2016

So easy to make. One of my favourite’s. Really tasty and moreish, l would highly recommend this dish.

Reply

Sue MarriottWednesday 27th July 2016

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

Reply

Jas schwenderWednesday 20th July 2016

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 ????

Reply

LauraTuesday 19th July 2016

Could you use xanthan gum instead of the cornflour??

Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch