200 grams mushrooms
1 small zucchini
1/2 red onion
2 garlic cloves
1 tablespoon Worchestershire sauce
1 jar pasta sauce
125 grams lite Philadelphia Cheese
1/2 cup Parmesan Cheese
1 1/2 cups risoni
1 cup grated cheddar
Add mushrooms, carrots, zucchini, onion and garlic to a high powered blender and blend until it is almost a paste.
In a non stick fry pan fry off veggies on a high heat for 10 mins until most of the moisture has disappeared, add worchestershire sauce and pasta sauce and simmer for 10 mins until sauce slightly thickens. Add cream cheese, protein powder and pasta and mix until combines well.
Place in an oven proof dish, cover with foil and bake on 180 degrees for 20 minutes, stirring half way through. Uncover and sprinkle with cheese and return to the oven for a further 10 mins or until cheese is brown and bubbling.