9 Guilt-Free Pasta Recipes You Need In Your Life

7. Creamy cheese and tomato macaroni

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