Gestational Diabetes Recipes

Have you already found a million ways with pasta? Before I discovered that there was in fact a world of delicious food I could eat with gestational diabetes, my go-to pasta was grilled chicken with a dash of tinned tomato and a large serve of spinach. (If I don’t ever see that again I’ll be a happy woman.) This gestational diabetes friendly Creamy Pesto Penne is a winner. Not just because it’s a little creamy, but because you can adapt it to whatever (free ingredients) you have in the fridge. Enjoy! (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

• 200g/ ~7 ounces dry penne pasta 
• 1 tablespoon light olive or cooking oil
• 200g/ ~7 ounces button mushrooms, sliced
• 4 green onions/ spring onions, sliced thinly
• 2 zucchini, trimmed, sliced into ribbons with a vegetable peeler
• 1 red capsicum, halved, deseeded, sliced thinly
• 3 tablespoons creamy pesto sauce
• A large side serving of green vegetables or salad

Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain and set aside.

In a frypan over low-medium heat, heat oil and add mushrooms, spring onions, zucchini and capsicum. Stir occasionally for around 5 minutes until ingredients have slightly softened.

Add cooked pasta, pesto sauce and cottage cheese to frypan. Toss well and dish into bowls along with a large serve of green salad or green vegetables.

Serving suggestions: Cook some ham or bacon into the mix along with the mushrooms.