Five good looking pasta meals
Posted by kathryn in Vegetables and Grains
After talking last week about different ways to make a healthier pasta meal I thought I’d post some recipe links, to give you some more ideas.
- Broccoli, anchovy and herb pasta. Wendy from A Wee Bit of Cooking has some lovely pasta recipes on her site and this is one of my favourites. It’s an easy meal for one, which can be upscaled for more people. The addition of rosemary is particularly good.
- Radicchio, spinach and mushrooms with pasta and a creamy walnut sauce: I haven’t made this recipe yet but Lesh from The Mindful Foodie’s pasta looks utterly delicious
- Simple summer spaghetti: Jamie Oliver also does some wonderful pasta meals. This really simple and tangy fresh tomato and herb sauce is one of my favourites.
- Almost cheeseless pasta casserole. If you’re after a pasta bake, Heidi from 101 Cookbook’s version is an absolute cracker. I’ve made this more times than I can remember and it’s simple, utterly delicious and a definite crowd pleaser.
- Carrot, miso pasta sauce: This one might sound unusual, a bit odd even, but Rachel Shulman’s no-cook, dairy-free pasta sauce is a-mazing. I mean really, really, really good. I have made it about a hundred times in the last month, it’s a particularly good, late-home-from-work meal. Plus it’s utterly delicious.
And one extra, from Limes & Lycopene, is this Quickie Pasta Sauce which includes cherry tomatoes, green beans and broccoli.
And what’s the picture at the top? It’s a Tomato, Avocado and Chickpea Pasta I made a couple of weeks ago. I’ll post the recipe soon.
Update: in the comments below Gwyneth asked a question about the Carrot and Miso Sauce “since the recipe seems to involve a couple of spoons of sauce mixed through pasta, I’m wondering how you generally eat it (aka improve the vegetable to grain ratio)?” Which is a really good point. Basically, when I make the Carrot and Miso Sauce I make the quantity given on the site and use this for two people. So we end up with a lot of sauce – much more than just a couple of spoons. I also tend to top the meal with a few toasted nuts or some pepitas to add an extra little bit of protein.
Have you spotted any good looking pasta meals recently?
14 September, 2011
Comments
Thanks for this round-up. This list also help out with my research for easy packed lunches for Spring.
well, i was gonna say that lesh’s raddicchio and walnut pasta is unbelieveably good…and it is.
carrot miso sauce bookmarked, thank you…
You’ve totally tempted me to try that carrot miso sauce. But since the recipe seems to involve a couple of spoons of sauce mixed through pasta, I’m wondering how you generally eat it (aka improve the vegetable to grain ratio)?
All these recipes sound delicious, Kathryn. Thanks for compiling the collection. Your Tomato, Avocado and Chickpea Pasta looks very appetizing — I’m looking forward to the recipe.
Your questions prompted me to pull one of my favourite recipe books down from the shelf: Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz. So far I haven’t been able to find a link to a recipe featuring pasta so I may need to return later and post one here in your comments.
Good point Gwyneth. When I make the Carrot Miso Sauce I make the quantity given on the site and use this for two people. So we end up with a lot of sauce – much more than just a couple of spoons. I also tend to top the meal with a few toasted nuts or some pepitas, to add an extra little bit of protein.
Elaine – I have never heard of that book, or those writers. But I’m intrigued, especially as you say it’s your favourite book. Would love to know more.
Thanks for linking my recipe, Kathryn – that’s really rather kind of you! I hope you get a chance to try it out. Would love to hear your feedback. And I like the sounds of your imminent Tomato, Avocado and Chickpea Pasta recipe, especially cause it announces: yay, Spring is here! :-)
And Deborah, easy packed lunches for spring is a great blog topic in general. I’ll put my thinking cap on.
Lovely selection Kathryn. I must make the carrot miso pasta sauce – I trust your judgement but then can’t quite get my head round how a raw carrot pasta sauce would taste…
We like this pasta with sardines, fennel and pine nuts, with the quantities jiggled about a bit to make sure there’s plenty of veg in therehttp://www.bbc.co.uk/food/recipes/pastaconsarde_91609
Hello, again. I shall send you some information, including reviews of and a sample recipe from the Rebar cookbook.
This morning I blanched and froze some green beans I harvested from the garden. One use of them will be in your Quickie Pasta Sauce recipe, which I’m eager to try.
Sophie, I know exactly what you mean, but trust me it’s good. Next time I make I’m going to experiment with adding a smidgeon of tahini, as I’d like it to be just a bit more creamy. Intriguing pasta dish you’ve highlighted, with the sardines, fennel, raisins, etc. Lovely flavours. Would you ever use tinned sardines to make it, as fishmongers over here are pretty reluctant to clean and gut sardines. I know it’s easy to do yourself, but many people don’t like that extra step.
And Elaine, let me know how your green beans go, I’m interested in your freezing over-flows from the garden experiments.
Deborah – your comment got me thinking and I’ve actually posted some more spring lunchbox ideas on The Everyday Kitchen blog I write for Reader’s Digest. The post is here.
wonderful Pasta meals, this is one of my favorites. It’s an easy meal for one, which can be upscale for more people. The addition of rosemary is particularly good.
Cheers,
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