Creamy Mustard Pasta

Exchange Value: 1.5* Servings: 1


  • 75g Loprofin Fusilli
  • 1 banana shallot, thinly sliced
  • 4 mushrooms, thinly sliced
  • 3 garlic cloves, thinly sliced
  • Fresh thyme, chopped
  • 30g low protein cream cheese
  • 1 tbsp wholegrain mustard
  • Salt & Pepper


  1. Heat a little oil in a pan over a medium heat and add in the shallot, thyme, mushroom and garlic and cook for 5 minutes.
  2. Cook the Loprofin Fusilli according to packet instruction. Reserve some of the water that the pasta has been cooking in. This will be used to make the sauce.
  3. After the vegetables have been cooking for 5 minutes, stir in the cream cheese and approx. 100ml of the pasta water. Cook for 2 minutes until the mixture has reduced down slightly.
  4. Add the mustard and stir through the sauce.
  5. Add the pasta to the sauce and mix everything together.
  6. Season with salt and pepper and serve.


Chef's Tip

This pasta dish reheats well. Why not double the quantities and make enough for the next day’s lunch or dinner? Leftovers should be stored in the fridge and eaten within 3 days.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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