How nutritious and delicious is pasta?!
I’m a huge fan of this classic Italian dish, so we’ve created three pasta recipes that celebrate its amazing versatility. Each dish is a vibrant mix of flavours, colors and textures, and packed with nutritious protein to keep you satisfied and energized all day long.
Whether you’re looking to whip up a quick weeknight dinner or meal prep for your work lunch, these recipes are designed for ease and fun.
With a few simple ingredients and a choice of nutritious protein, you can turn pasta into a healthy, satisfying meal — and turn your lunch break into a trip to Italy!
Good appetite!
Jess x
1. Feta pasta, squash and peppers
Who can forget the viral baked feta pasta trend? We’ve spiced things up with our own twist — baked feta cheese, delicious butternut squash, and vibrant peppers (packed with vitamin C!). This is a quick and easy weeknight recipe, baked in one pan and tossed with a lovely creamy pasta sauce. Serve as is with fresh pasta, or add the protein of your choice!
Time to cook: 45, Serves: 3
ingredients:
- 250 grams (8.8 oz) pumpkin, peeled and chopped
- 250 grams (8.8 oz) red pepper, seeded and roughly chopped
- 1 piece of feta cheese
- 3 cloves of garlic, skin still on
- 3 tablespoons extra virgin olive oil
- Black pepper
- 1 teaspoon dried oregano
- 250 grams of pasta of your choice, we used rigatoni
- 1 cup pasta water
For service:
- Grated parmesan cheese
- Chopped basil leaves
- Chili flakes, optional
road:
Preheat the oven to 200°C or 395°F.
Place feta cheese, pumpkin, red pepper, and garlic in a baking dish. Drizzle extra virgin olive oil over it and season with black pepper and dried oregano. Add the garlic cloves to the dish.
Bake in the preheated oven for 40 minutes or until vegetables are tender.
While the vegetables are cooking, prepare the pasta according to the package instructions. Be sure to reserve 1 cup of the pasta water to add to your sauce.
Once the vegetables are cooked, transfer them to a blender or food processor. Add the reserved pasta water and an additional drizzle of olive oil. Blend until smooth and creamy. Season to taste with sea salt and freshly ground black pepper.
Place the fresh cooked pasta in a large bowl and pour the sauce over it. Finish with a little freshly grated Parmesan, sliced basil leaves and chili flakes, if using.
2. Pesto and broccoli pasta
Enjoy this nutrient-rich, flavorful pesto pasta! Our vibrant version combines immune-boosting broccoli with fresh basil pesto for a dose of antioxidants and healthy fats. We used the entire pesto mixture for well-coated pasta, but you can choose to use half the amount and freeze the rest for another day. Serve as is, or gently mix in your favorite protein.
Time to cook: 20, Serves: 3-4
ingredients:
- 1 bunch basil, 2 cups packed leaves, about 35 grams
- ⅓ cup (45 g) toasted pine nuts
- ½ cup (40 g) grated Parmesan cheese
- 2 cloves garlic, peeled
- ⅓ cup extra virgin olive oil
- 300 grams (10.5 oz) of your favorite pasta
- 1 head of broccoli, florets cut into small cubes
- 1 cup reserved water for pasta
For service:
- 1 lemon
- Chili flakes
road:
To prepare pesto, combine basil leaves, pine nuts, grated Parmesan, garlic cloves and extra virgin olive oil in the bowl of a food processor. Add a pinch of sea salt and some black pepper and mix until the pesto comes together.
Cook pasta according to package instructions. When there are 2 minutes left in the pasta cooking time, add the broccoli florets to the pot. Just before draining, scoop out 1 cup of the starchy pasta water and set aside.
Drain the pasta and broccoli, then place them in a serving bowl. Add the pesto and half of the reserved pasta water. Use tongs to toss the pasta together and coat evenly with the pesto. You can add more pasta water if necessary.
Squeeze lemon juice over them and garnish with grated Parmesan cheese, black pepper, a little sea salt, and chili flakes, if using.
3. One-Skillet Creamy Salmon Rissoni
This creamy pasta dish is the definition of comfort food, while being extremely nutritious. When cooked, rissoni has a risotto-like consistency. We paired it with salmon for omega fats, lemon, green veggies, capers, and a little cream cheese. The best part? Only one plate is needed! For a vegetarian option, simply omit the salmon.
Time to cook: 25, Serves: 2-3
ingredients:
- 2 tablespoons extra virgin olive oil
- 300 grams of boneless, skinless salmon, 2 small fillets
- 1 leek, finely chopped
- 2 cloves garlic, minced
- 1/8 bunch of parsley, leaves removed, and stems finely chopped
- 1 cup rissoni, also called orzo
- 3 cups (750 ml) vegetable broth
- ½ head of broccoli, florets finely chopped
- ¾ cup frozen peas, boiled in hot water
- 3 tablespoons of cream cheese, replace it with coconut cream for dairy-free products
- 1 lemon, squeezed and grated
For service:
road:
Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat. Season the salmon on both sides with sea salt and black pepper. Cook for 5 minutes on one side before flipping and cooking for 3-4 minutes on the other side. Remove from pan and cover to keep warm. Cooking time depends on the size of your salmon fillets.
Add the remaining olive oil to the pan along with the shallots, garlic, and chopped parsley. Saute for 3-4 minutes or until the shallots are softened and beginning to caramelize.
Add the rissoni and vegetable broth to the pan. Bring to a boil, then reduce heat and simmer for 5 minutes. Next, add the broccoli and frozen peas and simmer for an additional 5 minutes or until the rissoni are tender.
Remove from heat and stir in cream cheese and lemon juice. Add the salmon back to the pan and flake. Garnish with lemon peel, capers and parsley leaves.