9 Guilt-Free Pasta Recipes You Need In Your Life

4. Herby mushroom pasta

Ingredients

· 250g mushrooms, thickly sliced

· 2 tsp wholegrain mustard

· 3 garlic cloves, sliced or crushed

· 150ml vegetable stock (from a cube is fine)

· 250g penne pasta (or other tube shapes)

· 3 tbsp flat-leaf parsley, chopped

· zest 1 lemon

Method

· Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 minutes or until the stock has nearly all evaporated and the mushrooms are soft.

· Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.

Recipe Courtesy: CJ Jackson

5. Super-veg pasta

Ingredients

· 2 red peppers, quartered and deseeded

· 2 tbsp olive oil

· 1 fennel bulb, roughly chopped

· 1 onion, roughly chopped

· 1 large carrot, roughly chopped

· 2 garlic cloves, crushed

· ¼ tsp crushed chillies

· 1 tsp fennel seeds

· 2 tbsp tomato purée

· 400g can chopped tomatoes

· 600ml vegetable stock

· 1 tsp caster sugar

· Small handful basil leaves, shredded

· 400g pasta, cooked

Method

· Heat the grill and pop the peppers, skin-side up, underneath for 10 minutes or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips.

· Heat the oil in a large saucepan and cook the fennel, onion and carrot for 8-10 minutes until softened. Stir in the garlic, crushed chillies, fennel seeds and tomato purée, cook for 2 minutes, then add the canned tomatoes, stock and sugar. Simmer, uncovered, for 15 minutes or until the vegetables are completely soft.

· Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender. Simmer for 5 minutes to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the pasta.

Recipe Courtesy: Good Food

6. Love your broccoli pasta

Ingredients

· 1 tbsp olive oil

· 1 tbsp minced fresh garlic

· 2 cans seasoned diced tomatoes

· 1 tbsp balsamic vinegar

· 1 tsp dried basil

· 1/4 tsp crushed red pepper flakes

· 350g pasta of your choice

· 450g broccoli florets

· 1/3 C crumbled reduced fat feta cheese

Method

· Bring a large pot of salted water to a boil.

· Heat the oil in a skillet over medium low heat. Add the garlic, and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.

· While the sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.

· Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with the feta cheese.

Recipe Courtesy: Women’s Health Magazine