These 5 easy, healthy pasta recipes will satisfy all your needs for a simple weeknight meal that's also good for you.
1. Avocado, Tomato, and Lime Linguine
- 120 g linguine
- 1 lime
- 1 avocado
- 2 ripe tomatoes
- ½ pack fresh coriander
- 1 red onion
- 1 red chilli (optional)
Cook the pasta for about 10 mins. Put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli (optional), and mix well.
Drain the pasta, toss into the bowl and mix well. Serve.
2. Broccoli Pasta
- 4 tablespoons olive oil
- 6 tablespoons flour
- 2 1/2 cups plant milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons nutritional yeast (optional)
- 16 oz. pasta of your choice
- 4 cups broccoli florets
- salt & pepper to taste
Cook your pasta according to package and set aside. Steam broccoli using your preferred method.
In a medium saucepan, heat oil over medium heat, add the flour and whisk until smooth. Continue to cook for another 1 1/2 minutes. Slowly add in the plant milk and continue to whisk until smooth. Add in garlic powder, onion powder and salt to taste. Turn heat to medium low and cook another 8 minutes until sauce thickens, stirring frequently. Remove from heat and add optional nutritional yeast. Stir until well incorporated and taste for flavor adding more salt or garlic/onion powder as needed.
Toss together the pasta, broccoli and sauce. Serve with fresh cracked pepper.
3. Whole-Wheat Spaghetti with Long-Stemmed Broccoli, Chilli, and Lemon
- 150 g whole-wheat spaghetti
- 300 g long-stemmed broccoli
- olive oil
- 2 cloves garlic
- Chilli flakes
- 1 lemon
Cook the spaghetti, adding the broccoli to the pan for the last 2 minutes, then drain, keeping a cupful of the pasta water.
Meanwhile, heat 2 tbsp. olive oil in a large frying pan, and cook the garlic very gently for 2-3 minutes. Stir in the chilli and cook for a minute.
Tip in the pasta, broccoli, lemon zest and juice and some seasoning. Add 2-3 tbsp. pasta cooking water and toss everything together.
4. Linguine with Tuna, Lemon, and Dill
- 150 g linguine
- 200 g tin, drained and flaked tuna
- finely sliced red onion
- 1 lemon
- 1 tbsp. olive oil
Cook the pasta following pack instructions.
Mix together the rest of the ingredients in a large bowl and season.
Drain the pasta and toss everything together.
5. Pesto and Kale Pasta
- 150 g kale
- 1 clove of garlic
- 3 tbsp. pumpkin seeds
- 5 tbsp. olive oil
- 3 tbsp. nutritional yeast
- 1 lemon
- 350 g whole-wheat spaghetti
Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.
Cook the pasta following pack instructions, then toss with the pesto and serve.