Ingredients
· 300g whole-wheat macaroni, or other small pasta shapes
· 25g tomatoes in oil, drained and roughly chopped
· 2 tbsp fresh cream
· 1 tbsp tomato purée
· 1 tbsp parmesan, grated
Method
· Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)
· Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.
Recipe Courtesy: Good Food
8. Pasta with cauliflower
Ingredients
· 450g whole-wheat spaghetti
· 1 large head cauliflower, roughly chopped (about 3 cups)
· 3 1/2 tsp extra virgin olive oil
· 1/3 cup bread crumbs
· 1 medium onion, chopped
· 6 tbsp Parmesan cheese
· 1/2 cup chopped parsley
Method
· Boil pasta in salted water till cooked. Drain pasta, reserving 1 cup water.
· Meanwhile, steam cauliflower (or boil) until tender. Set aside.
· Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
· Add onions and cook on medium heat until golden. Add steamed cauliflower and mix well.
· Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
· Divide evenly between 6 plates. Top with toasted bread crumbs and serve.
Recipe Courtesy: Skinny Taste
9. Pasta with chicken and mushrooms
Ingredients
· 450g whole-grain pasta
· 2 tablespoons olive oil
· 250g boneless, skinless chicken breasts, cut up
· 1 tablespoon olive oil
· 1 medium onion, chopped
· 250g mushrooms, quartered
· Salt and black pepper to taste
· 1 pint cherry tomatoes, halved
· 1/2 cup low-sodium chicken broth
· 1/4 cup grated Parmesan
· 2 tablespoons chopped fresh parsley
Method
· Cook the pasta according to the package directions; drain and return it to the pot.
· Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.
· Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.
· Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.
· Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.
Recipe Courtesy: Charlyne Mattoxoss for Real Simple