Curried Pasta Salad

Exchange Value: 2.5* Servings: 1


  • 75g Loprofin Fusilli
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • 30g sugar snap peas
  • 30g broccoli stalks, cut into 1 inch pieces
  • 2 tsp mild curry powder
  • 30g full fat cream cheese
  • 2 tbsp Sno-Pro/Loprofin Drink
  • ½ red chilli, sliced


  1. Cook the Loprofin Fusilli according to packet instructions, in a pan of boiling, salted water. Drain, reserve the pasta water and set the pasta aside to cool. 
  2. Heat a non-stick pan over a medium heat and cook the onion and garlic for 5 minutes, until beginning to soften. Add in the sugar snap peas and broccoli and cook for a further 5 minutes before stirring in the curry powder and a splash of the reserved pasta water. 
  3. Stir in the cream cheese, Sno-Pro/Loprofin Drink and approx. 100ml of reserved pasta water. Once the cream cheese has melted, simmer for 5 minutes to reduce the sauce. 
  4. Mix in the cooled pasta and served sprinkled with sliced red chilli and low protein yogurt on the side to neutralise the heat from the curry powder.

Chef's Tip

This pasta salad can be served warm or cold, making it ideal for a lunch box meal.


Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro 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 and Sno-Pro 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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