Leftover Burger Noodles

So last weekend I was watching a shed load of cooking programmes and picking up recipes all over the place (stay tuned I intend sharing the slimmed down versions here!!)......one of the recipes I picked up was Nigel Slaters Ricotta Burger.....original recipe here .....I slimmed it down by using cottage cheese instead of ricotta....and they were delicious and only 2sp.....well.....Nigel had another recipe up his sleeve to use the leftover burgers.....so tonight I had a play with it and came up with this......it was delicious and well worth doing!!! It was a single portion and came out at 9sp....

Couldn't find the original recipe for the left over pasta sauce dish.....sorry.....been removed

For my sauce I used these.....

Sacla Pesto Portions....they are 6sp for a full portion but I only used 1/3 of the pot.........will be using them again!!!

Ingredients

Spray Oil
Tablespoon of onion (or shallot)
50ml of vegetable stock
2 tablespoons of Philadelphia Lightest Soft Cheese
1 tablespoon Tesco Natural Fat Free Greek Yogurt
2 teaspoons of Sacla Pesto Pot (above)
2 sundried tomatoes drained and squeezed of all oil, chopped (approx 10g)
1 Nigel Slater Burger crumbled into small bite sized pieces
Noodles to serve (adding any appropriate sp)...I used Butternut squash and Courgette noodles 0sp
1 tablespoon Parmesan cheese
3 fresh basil leaves (optional)
salt
Black pepper

Method

Spray a frying pan with the oil and soften the onions over a medium heat for a few minutes, add the vegetable stock and allow to bubble and combine with the onions. Add the Philadelphia cheese and the yogurt and stir to combine, add the pesto and the sun dried tomatoes. Add salt and pepper to taste. Finally add the crumbled burger.

Combine with your chosen noodles (add the sp), tip onto your plate and sprinkle over the parmesan a little fresh basil to serve.