3 HEALTHY PASTA Recipes that Are Actually Delicious!
Today we're making 3 Simple Veggie Pastas that are actually quite tasty! Recipes Below! Watch my 3 NEW Healthy Pastas:
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Lemon Cream pasta with arugula and cherry tomatoes:
1 tbsp butter
2 cloves garlic, minced
Zest from a small lemon,
Juice from a small lemon
1 cup cream
½ cup parmesan cheese
10 oz spaghetti pasta
Handful arugula
1 cup cherry tomatoes, cut in hlaf
In a large pot, boil some water and add 1 tbsp salt. When hot, cook spaghetti until just al dente (the lowest time on the package). Drain and reserve ½ cup pasta water.
In a large pan on medium high heat, melt some butter and cook the garlic. Add the lemon zest and stir fry for another 30 seconds until fragrant. Then add the cream, lemon juice, and parmesan cheese. Add the hot cooked spaghetti and stir until it’s mixed. Add pasta water as needed to keep it loose.
Take off heat and stir in fresh arugula and cherry tomatoes. Garnish with black pepper, parmesan cheese, and any extra lemon zest. Enjoy!
Roasted Red Bell Pepper Pasta Recipe:
2 red bell peppers, cut into chunks
½ an onion, cut into chunks
2 garlic cloves
1 cup marinara sauce
½ cup broth, veggie or chicken
Red pepper flakes
10 oz rigatoni pasta
2 tbsp cream cheese
Basil and parmesan
In a large bowl, add the bell peppers, onions, and garlic and drizzle with some olive oil, salt, and pepper. Toss to mix.
On a large pan, heat on high and add the veggies. Cook it on each side until it’s lightly charred, about 5 minutes, undisturbed. Flip it over and continue cooking for another few minutes until the veggies start to soften. Let it cook slightly.
Add everything to a blender, along with 1 cup marinara sauce, ½ cup of your preferred broth, and a dash of red pepper flakes. Blend until smooth.
In the meantime, cook the rigatoni in boiling water with salt until al dente. Drain and reserve the pasta water.
To cook and mix everything together, add the sauce to a pan and let it warm through. Add cream cheese (optional) and let it melt. Next, add the hot pasta and mix until all the pasta is coated. Serve with basil and parmesan cheese. Enjoy!
Veggie Pesto Pasta Recipe:
1 cup kale
2 cups packed basil
½ cup paremsan cheese
2 cloves garlic, ¼ cup walnuts,
½ teaspoon salt
Zest and juice of lemon
½ cup olive oil
In a blender, combine kale, basil, walnuts, garlic, lemon juice, lemon zest, parmesan cheese, salt, and olive oil. Mix until smooth but slightly grainy. Set aside. This will last up to 1 week in the fridge.
To cook, add to a pan and if you’d like it creamy, add ½ cup cream sauce and let it mix. Toss in cooked pasta and pasta water if needed. Enjoy hot!
00:00 Intro
00:18 Pasta al Limone
02:22 Roasted Bell Pepper Pasta
05:43 Creamy Veggie Pesto
© 2022 Honeysuckle®
All Rights Reserved.
Vegetable Pasta Bake tasty, filling comfort food
My Vegetable Pasta Bake is a veggie packed dinner that even the meat-eaters will devour - this vegetable pasta bake is tasty, filling comfort food.
Full Veggie Pasta Bake recipe including hints and tips here:
Ingredients:
400 g (14 oz) dried pasta shapes (I used rigatoni)
1 tbsp vegetable oil
1 large red onion peeled and chopped into wedges
1 red bell pepper de-seeded and chopped into large chunks
1 yellow bell pepper de-seeded and chopped into large chunks
1 courgette (zucchini) chopped
pinch of salt and pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
2x 400 g (14 oz) tinned chopped tomatoes
120 ml (1/2 cup) double (heavy) cream
100 g (3 packed cups) fresh baby spinach
100 g (1 packed cup) strong cheddar cheese grated
100 g (1 packed cup) mozzarella grated
Small bunch parsley roughly torn
#MeatFreeMeals #PastaBake #Recipe
vegan red pepper pasta *easy dinner idea* #youtubepartner #asmr
if you have a bell pepper, watch carefully
#veganrecipes #pasta #shorts
Easy Cheesy Veggie Pasta Bake
Nothing screams comfort food louder than pasta bake & this vegetarian version is no exception. Easy Cheesy Vegetable Pasta Bake – your new favourite dinner ready and waiting!! Chris x
FULL RECIPE POST:
Easy Cheesy Veggie Pasta Bake | Serves 5-6
????INGREDIENTS????
10.5oz / 300g Penne Pasta (or other short-cut pasta)
3x 14oz/400g cans of Chopped Tomatoes
1.5 cups / 150g Cheddar, grated (or more as you like)
1 cup / 100g Mozzarella, shredded
1 cup / 250ml Vegetable Stock
3.5oz / 100g EACH: sliced Red Onion, sliced Peppers, sliced Mushrooms, diced Eggplant/Aubergine, diced Zucchini/Courgette (1lb/500g Veg in total)
2 tbsp Tomato Puree (Tomato Paste in US)
1 heaped tsp EACH: Dried Oregano, Dried Basil
1 tsp Garlic, minced
1/2 tsp Chilli Flakes, or to taste
1/2 tsp Sugar, or to taste
1 tbsp Vegetable Oil
Salt & Black Pepper, to taste
Fresh Parsley, to garnish
????METHOD????
Heat up 1 tbsp vegetable oil in a large deep frying pan over high heat until it begins to smoke. Add in all 1lb/500g of your veg and begin to stir fry. Shake the pan frequently so the veg doesn't steam itself, you want the veg nicely browned and still a little firm. The veg will cook through properly as you simmer the sauce and bake in the oven, so don't worry too much if it's browned but not completely cooked through.
Add 1 tsp garlic and a pinch of salt and pepper, continue stir frying for another 1-2mins until the garlic browns.
Turn heat down to medium and stir in 2 tbsp tomato puree. Fry the puree for 1-2mins, then add 3x 14oz/400g cans of chopped tomatoes. Add a drizzle of water to the cans and shake out all the tomato juice.
Pour in 1cup/250ml vegetable stock, then add 1 heaped tsp oregano & basil, 1/2 tsp sugar and chilli flakes (or to taste) and salt & pepper (to taste). Give it a good stir then simmer for 15mins, or until it starts to thicken slightly.
Meanwhile, add 10.5oz/300g pasta to salted boiling water and boil until al dente. You want it still a bit hard otherwise it'll go soft and mushy in the oven. Drain and combine with sauce. Preheat oven to 200C/390F.
In a suitably sized baking dish, spoon in half your pasta, top with 1cup/100g mozzarella, spoon over the rest of your pasta and top with cheddar (to you hearts content). Bake in the oven for 20mins or until golden and bubbly on top.
Allow to cool for a few mins then serve with an extra helping of fresh parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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hidden veggie pasta sauce #shorts #familymeals #vegetarian #pasta #sauce #vegetables
recipe inspired by: @PlantYou
Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves