Slimming World Pasta Bake

I've been steadily losing weight since last New Year, thanks to Slimming World, and I'm very close now to my three stone target loss. Sometimes, though, there's a real need for a big, heavy, gooey pasta bake, and, sadly, under Slimming World rules, all that white sauce and stodginess just won't do. 

Happily there is a version more conducive to weight loss using low fat yoghurt and eggs as the basis for the sauce - much nicer than it sounds, and a lot less fiddly than messing about with butter and flour to make a roux base.

I've done various versions of this bake, sometimes involving spinach, broccoli or courgettes, depending on what was in the fridge. Tonight I had the remainder of the cauliflower to use up.

150g pasta shapes
450g cauliflower, broken into florets
8 cherry tomatoes, halved
1 clove garlic, chopped
(I had a single portabella mushroom left too - this was sliced up and included)
500g very low fat plain yoghurt
2 eggs
1 -2 tablespoons grated parmesan
1 tablespoon Dijon mustard
Seasoning

Start by beating together the yoghurt, eggs, mustard, Parmesan and seasoning
The pasta is cooked in boiling water until it still has some bite, and the cauliflower added right at the end of the cooking time for just a couple of minutes before draining.
Meanwhile, fry the tomatoes and garlic (and mushroom, in this case) then tip in the drained pasta and stir it all together for a couple of minutes. Place in a baking dish, pour the sauce over the top and put it into a 200C / Gas 6 oven for about 20 minutes. I usually take it out after 15 minutes, sprinkle some grated mozzarella over the top then put it back in until that's gone brown.

So, a nice winter warmer, and totally allowable under Slimming World rules. I had mine with the rest of the very crispy, spicy mixed salad that came with the box this week. I suspect, though, that might be the last of the salad this year.