Most often, pasta has been looked upon as a specialty dish or something you order off of a restaurant menu, in India. At the risk of our mothers shuddering at how much maida is consumed as a result, it doesn’t take much to convert a meal of indulgence into something that also provides you with nutrition. From the spicy desi-fied versions to the cheese-loaded, gloopy pastas sold off of mobile carts by the road, the idea of a delicious plate of pasta has now evolved into an artisanal product, which one can enjoy in a fancy restaurant too. Here are three quick and simple pasta recipes which don’t compromise on flavour or health, and recipes you will find yourself making repeatedly.
Roast Vegetable Pasta
Image Credits: Healthy Food Guide
Adding all sorts of roasted vegetables to your pasta gives it the boost of nutrition it deserves along with complex flavours and a variety of textures. Mix and match vegetables of your choice and throw in a few seasonal ones into the mix, if that’s something you’re interested in exploring. This low-effort-high-reward recipe is perfect to pack for lunch or make for an easy week night supper.
Ingredients
- 225 grams penne
- 2 bell peppers, sliced
- 1 green zucchini, sliced
- 1 yellow zucchini, sliced
- 1 red onion, sliced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Grated parmesan cheese
- Fresh basil leaves, torn
- Salt and pepper, to taste
Method
- Preheat your oven to 220°C while you prepare a baking sheet by lining it with parchment paper or aluminium foil.
- In a large bowl, toss together the sliced bell peppers, zucchini, red onion, minced garlic, olive oil, dried Italian herbs, salt, and pepper and make sure the vegetables are evenly coated in the seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast them in the preheated oven for about 20-25 minutes, until they are tender and slightly browned.
- Boil and drain the cooked pasta and set it aside. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly. Mix them with the cooked pasta in a large bowl.
- Taste and adjust the seasoning, if needed, and sprinkle the parmesan cheese, basil leaves and some more olive oil on top before serving warm.
Also Read:
Vegan Mac & Cheese
Image Credits: plantd
While the foundation of macaroni and cheese is plenty of dairy and oozing cheese coating the macaroni, making a vegan variation cuts down chances of overloading on sodium and lactose, making it fit for vegans to enjoy equally. Using a good fat source like cashews, infuses the richness and creaminess into the recipe, while the nutritional yeast gives it a distinctive yellow hue and cheesy flavour.
Ingredients
- 340grams elbow macaroni
- 2 cups unsweetened almond milk
- 1 cup vegetable broth
- 1 cup raw cashews, soaked in hot water
- ¼ cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric powder
- Salt and pepper, to taste
Method
- Cook the elbow macaroni until al dente before draining and setting aside. In a blender, combine the almond milk, vegetable broth, soaked cashews, nutritional yeast, lemon juice, soy sauce, seasoning powders, salt, and pepper to make a smooth liquid.
- In a large pot, heat the sauce over medium heat, until it thickens slightly for about 5 minutes. Check for seasoning and adjust, if needed. Add the cooked macaroni to the pot with the sauce and stir until the pasta is well coated. Cook for an additional 2-3 minutes, allowing the flavours to combine.
- Remove from heat and let the mac and cheese sit for a couple of minutes to thicken further. Serve hot and enjoy!
Pasta Salad
Image Credits: The Modern Proper
Pasta does not only mean that you purchase the refined stuff to stock up your pantry. Many healthy alternatives to a classic pasta is now available in gourmet stores and supermarkets – for you to pick the best one to feed your family. Pick from options like ragi, quinoa, durum wheat, millet and lentil pastas can be availed rather easily and work beautifully to make this pasta salad – the health bowl recipe that you need to make working lunches seem like a breeze. Enjoy this guilt-free and delicious recipe by switching up the ingredients like veggies and cheeses as per what you’ve got stocks of.
Ingredients [For Salad]
- 200 grams cooked lentil pasta
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 small bell pepper, diced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons chopped fresh herbs
- Salt and pepper, to taste
Ingredients [For Dressing]
- ¼ cup of olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Method
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh herbs. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
- Add the cooked pasta to the vegetable mixture and pour the dressing over it. Toss everything together until well coated. Cover the pasta salad and refrigerate for at least an hour to allow the flavours to combine.
- Give the pasta salad a quick toss before serving and garnish with additional fresh herbs and olive oil.