Did you know that you can have the best of both worlds? These pasta recipes are healthy!
You don’t have to completely give up carbs and pasta if you want to eat in a healthy manner. If you are eating in moderation, pasta can be a healthy and balanced part of your diet without becoming too overbearing or not letting you lose any weight. In reality, if we eat pasta in moderation and we make sure to have enough nutrients inside the sauce, it can be one of the most nutritious and nourishing midweek meals you can have.
After all, pasta is one of the easiest recipes out there, and you do not have to be a three-Michelin-star chef to be able to make a delicious and nourishing sauce. Just make sure you lean on healthy fats and rich toppings that will bring a boost of minerals and vitamins to your sauces, along with the herbs you will add to your sauce. Sometimes the secret is in how you season your sauces, and we are sure you will find some inspiration in our recipes.
We have gathered some of the healthiest recipes out there that you have to try! Whether you eat meat or are a vegetarian or vegan, we are confident that you will find something delicious among our recipes that appeals to you. And if you’re a meat eater, do not turn away from the veggie recipes; you will be surprised how tasty and healthy they can be!
Let us know in the comments what your favorite pasta recipe is!
One Pot Healthy Puttanesca
Not only will it make for an easy mid-week meal, but you can make this delicious pasta in just one pan! It’s going to be so easy that you will wonder why you haven’t tried this earlier. The pasta will soak up all the delicious flavors of the sauce, and the starch will help bind it, leaving it creamy and rich, and just perfect. Furthermore, you will have very little washing up to do, ensuring that you are getting the best of everything with this healthy pasta!
The following recipe is adapted for one serving, but you can easily double, triple, and so forth the ingredients so you can make enough for your whole family.
- 100gr of short pasta (riccioli, penne, farfale, etc)
- 2 chopped anchovies
- 2 dices tomatoes
- 4 sliced sun-dried tomatoes
- 8 stoned and sliced black olives (or already pitted ones)
- 1 tablespoon nonpareil capers
- 6 to 13 ounces of veggie or chicken stock
- 2 tablespoons olive oil
- 1 crushed garlic clove
- chilly flakes (optional)
- fresh basil leaves
- salt and pepper
Heat up the olive oil and then quickly saute the crushed garlic and chilly flakes until fragrant, about 30 seconds to 1 minute. Add all the other ingredients (capers, olives, anchovies, tomatoes) and let them cook for a few minutes before adding the pasta, along with the basil and salt and pepper to taste, and stir so everything is mixed evenly. Add enough stock to cover the pasta; depending on how big your pan is, you may need more or less than the stated ingredients.
Stir and then bring to a gentle simmer before letting it cook for about 8 to 12 minutes or until the pasta is cooked. Make sure to stir it occasionally so everything is coated in the sauce and nothing gets stuck to the pan. Once the pasta is tender and most of the liquid is turned into a thick sauce, Garnish with more basil leaves if you want, and then serve!
There’s nothing like a great and hearty spaghetti bolognese; however, the meat sauce can sometimes be too heavy on the stomach, not to mention a bit too fatty. In order to combat that, we propose you swap it out for turkey mince and add some veggies to the sauce so you can add some more flavors and nutrients to it.
The recipe will be enough to serve 4 people, and you can always add a side salad to complete this healthy meal!
You can even keep it in some food containers for the next day’s lunch if you end up having leftovers!
- 1 pound turkey breast mince
- 11 ounces of wholewheat spaghetti pasta
- 1 finely chopped medium white onion
- 1 finely chopped large carrot
- 1 finely chopped courgette
- 2 finely chopped sticks of celery
- 2 rushed cloves of garlic
- 2 tablespoons tomato puree
- 1 can of chopped tomatoes
- 1 tablespoon olive oil
- 1 teaspoon each dried basil, oregano, sweet paprika
- salt and pepper
- fresh basil leaves for garnishing
Into a large pan, heat up the olive oil and saute the onions together with the garlic, carrots, courgettes, and celery until they start to soften up, stirring occasionally so they will not burn. It should take about 10 to 15 minutes on a gentle heat, so nothing burns. Once the veggies seem to have softened up, add your mince, alongside all your aromatic herbs (dried basil, oregano, and sweet paprika), and stir up. Make sure to break up your meat, so it cooks evenly and mixes with all the veggies.
Once you’re starting to get some color on the mince, you should add the tomato puree and stir it in before adding the can of chopped tomatoes. Rinse the can with water to remove any remaining tomato juice and add it to the pan. Season with salt and pepper (add a teaspoon of sugar if you find the sauce too acidic), then let it simmer gently for 30 minutes or until the sauce starts to thicken, while mixing occasionally.
In the meantime, boil your spaghetti according to the package instructions. Once the pasta is cooked to your preferred consistency, add it to the sauce and stir thoroughly, adding some of the pasta water if needed. Take off the heat, garnish with fresh basil, and serve in shallow bowls!
Healthy Tuna Pasta Bake
Not only is tuna pasta bake a classic, but this is going to be a healthy version that you can bring to any lunch or dinner party as well. With the added rosemary and chili flakes, you are guaranteed to please any crowd, even if it is just comprised of your family at dinner time!
- 7 ounces dried fusilli pasta
- 1 finely chopped onion
- 2 crushed cloves of garlic
- 1 drained can of tuna in olive oil
- 2 cans of chopped tomatoes
- 1 generous pinch of chili flakes (optional)
- 1 tablespoon sweet paprika
- 1 teaspoon dried rosemary (or finely chopped fresh one)
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 ounces grated mature cheddar
Preheat the oven to about 350°F. Cook the pasta according to the instructions on the packet to an al dente consistency (as they will continue to cook in the oven), drain, and set aside.
In a large pan, heat up the olive oil and saute your onion for about 10 minutes or until softened. Add the garlic, chili flakes, and paprika, and let them get fragrant for about 30 seconds to 1 minute, then add your canned tomatoes, along with another half a tin of water, and let simmer for about 10 minutes. Season to taste with salt and pepper, then add the rosemary and tuna and stir well before adding your cooked pasta and mixing well.
In a baking dish (that you greased up with olive oil or butter), add your pasta and sauce before sprinkling your grated cheese on top. Cover with tin foil and bake for 20 to 25 minutes to finish cooking. When there are 5 minutes left, take off the foil so the cheese can brown up, and leave it bubbly and piping hot! Then it is ready to serve!
Lemon and Spinach Creamy Yet Healthy Ravioli
If you want something that is going to be ready in a heartbeat but also keeps its healthy properties, then this ravioli pasta is for you. Not only is it vegetarian, but the recipe will be enough to serve two people, and you can get all the ingredients from the local store easily. It does necessitate having a pack of ravioli on hand, but none of the other ingredients are difficult to come by, and some are almost certainly in your freezer.
Say yes to this creamy, healthy ravioli pasta for tonight’s dinner!
- 1 pack of your choice of ravioli (any kind will do, but we’re partial to the cheese ones)
- 1 cup frozen peas
- 1 cup chopped baby spinach
- 4 tablespoons of soft cheese (cream cheese or ricotta)
- 3/4 cup of heated-up veggie stock
- 1 medium lemon (zested and juiced)
- 1 1/2 ounces of finely grated parmesan (or veggie alternative if you want to make it vegan)
Heat up the oven to about 400 F. In a baking dish, add your ravioli alongside your spinach and frozen peas, and stir together. In a separate bowl or jug, add your hot veggie stock, and in it, whisk together the soft cheese alongside the lemon zest and juice and about half of your parmesan. Taste your sauce and season it if needed with salt and pepper.
Make sure not to scramble the mixture, and then add it on top of your other ingredients to the baking tray. Cover with foil and bake for 10 minutes, or until the ravioli is tender and cooked!
Take the foil off, sprinkle the rest of your Parmesan on top, and leave in the oven for another 5 minutes or until crispy and brown. Then you can serve your healthy oven-baked pot ravioli!
And if you’re looking for the easiest (and tastiest) lunch ideas, you can give our recipes a read here to get some inspiration!