Healthy Pasta Meal

Hello Everyone, I hope your day has been well.

A quick post for you today, something a little healthy for the new year. This meal could be a great lunch or dinner when you want to keep things simple but still tasty. It’s pretty simple to make this and you can always switch it up depending on what your favourite vegetables, salads or seeds are. For me, meals are all about vibrant colours, textures and appearance and this meal covers it all.

Ingredients

Pasta

Pumpkin seeds

Pasta sauce

Sweetcorn

Kale

Carrot

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Red Pesto Pasta with Sweet Potato Fries and Salad

Hello Everyone, thanks for stopping by my blog today.

Some recipe inspiration for you this evening, a delicious pesto pasta with a side of sweet potato fries and a refreshing salad. It’s a fairly simple dish as the red pesto is shop brought there isn’t really much to prepare. This is a tasty meal to make after a long day of work.

This is a dish that contains many ingredients for your luteal phase such as sweet potatoes, radish, cucumber, walnuts and sesame seeds. For example, the sweet potato will help your body replenish B vitamins and re-boost dopamine and serotonin level, this is particularly helpful if you experience mood swings.

Recipe: Red pesto pasta with sweet potato fries and salad (Serves 1)

Ingredients

1 sweet potato, peeled and cut into fries

Oil for frying

1/2 portion of pasta

1 tbsp red pesto

1 inch cucumber, sliced

3 radish, sliced

1/2 tsp sesame seeds

3 walnuts, chopped

Method

  • Prepare all of the ingredients and set aside.
  • Heat some oil in a pan to fry the potatoes.
  • Cook the pasta according to the packet instructions and once cooked, drain and set aside.
  • Once the oil is hot for 6 minutes in total turning occasionally. Once cooked fully, drain on kitchen paper and set aside.
  • Mix the red pesto in with the pasta and place back on the heat for 2 minutes to keep warm.
  • Place the pasta, sweet potatoes and salad onto the plate and sprinkle sesame seeds and walnuts over the pasta.

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Cauliflower, Kale and Tuna Pasta Bake

Hello everyone, Thanks for checking my blog out today.

This is a quick meal I rustled up after work. To be honest it does require a bit of effort to prepare but once its in the oven you can relax or get on with other things. I love adding as much vegetables to my meals as possible, especially pasta. As you can tell from the ingredients, I literally just added things here and then so the measurements aren’t that precise but you get the idea, as long as you have enough sauce to cover the filling, it should be fine. Also, it’s nice when you have extra food leftover for the next day’s work lunch or a portion to freeze for next weeks dinner which I’ll be doing. I even added a bit of nutritional yeast for that B12 which helps with DNA production, a healthy nervous system and the creation of red blood cells.

Recipe: Cauliflower, kale and tuna pasta bake (serves 3-4)

Ingredients

2 handfuls of Penne

Pinch of salt

Bunch of kale, sliced

Handful of pea’s

Handful of corn

2 handfuls of cauliflower, chopped

Few slices on red onion, diced

1 tin tuna

Sprinkle of nutritional yeast

50g cheese, grated

Pasta sauce

1 tbsp tomato puree

Method

  • Firstly, bring a pot of water to boil with a little salt and cook the penne according to the packet instructions.
  • In the meantime, prepare all of the vegetables and then set aside in a large bowl.
  • Preheat the oven to gas mark 6.
  • Once the penne is cooked, add to the large bowl along with the tuna, nutritional yeast, cheese, pasta sauce and tomato puree.
  • Combine everything together and place into an oven tray and cover with foil
  • Cook in the oven for 30 minutes, then take the foil off and cook for a further 10-15 minutes until everything is fully cooked and slightly golden on top.
  • Serve with salad, garlic bread or simply enjoy alone.

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Cheesy Pasta Bake

Hey Everyone, I hope your day has been well.

These days, when I’m eating pasta, I like to incorporate much more vegetables into the recipe as sometimes pasta can be quite filling. If the pasta is a super processed variety it can leave me feeling really full or even bloated which is never comfortable. I’ve added a hearty portion of kale and broccoli which contain a great range of vitamins and minerals, such as antioxidants, protein and fibre, supporting the body. *A little tip for when you buy kale, wash it straight away and put it into the freezer so that it lasts longer.

Fusilli is quite popular in our household, I think it works well for simple pasta dishes and especially a pasta bake, the sauce and other ingredients get into the curls of the pasta and each bite is super tasty. I did have a few penne leftover so they went into the pan as well. I like the cut the broccoli fairly small and mix it in with the ingredients before it goes into the oven so it will remain firm to the bite. This was a very juicy pasta dish, I think because there was a decent amount of pasta sauce and the kale had been frozen prior to using. Anyway, it tasted amazing and is a perfect mid week meal to cook for the family.

Recipe: Cheesy pasta bake (serves 4)

Ingredients

3 portions of fusilli pasta

Pinch of salt

Sprinkle of turmeric

2 handfuls kale

5 large florets of broccoli, chopped

1/2 carrot, grated

1 spring onion, finely sliced

1 tuna tin

1 jar pasta sauce

100g cheddar cheese, grated

Method

  • Preheat the oven to gas mark 6 and get an oven dish ready.
  • Put a pan of water to boil with a pinch of salt and a sprinkle of turmeric, add the pasta and cook according to the packet or a little less because it is going into the oven.
  • In the meantime, wash and prepare the vegetables then place into a large bowl along with tuna and 1/3 of the cheese.
  • Once the pasta is cooked, mix into the large bowl adding most of the sauce depending on how it looks.
  • Evenly place the pasta mix into an oven dish and sprinkle over the remaining cheese, cover with foil and bake in the oven for 30 minutes before removing the foil and cooking for a further 15 minutes.
  • Enjoy!

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Stuffed Conchiglioni Shells

Hey Everyone, thanks for stopping by my blog today!

Today I’m sharing a delicious recipe for all the pasta lovers. When I think of pasta, it’s usually fusilli or spaghetti that comes to mind but pasta shells are a little more sophisticated and give off the impression that you know your way around the kitchen. These stuffed conchiglioni shells are a perfect way to make a basic pasta dish seem impressive without the fuss. I’ve used a mixture of vegetables for the filling but you could also add any meat of your choice. This pasta dish was something I enjoyed making and the end result is pretty filled pasta shells.

I love one dish meals because once the pasta shells have been filled, it goes into the oven and you can sit back and chill whilst you wait for it to cook. This pasta is very filling and full of so much flavour, definitely something to make when hosting friends or family.

Recipe: Stuffed conchiglioni shells (serves 2/3)

Ingredients

1 garlic clove, crushed

1/2 small onion, finely diced

Handful of kale, shredded

1/3 broccoli, diced

1 heaped tbsp of corn

1 heaped tbsp of peas

Pinch of chilli flakes

Pinch of salt

1 tbsp pesto

400g pasta sauce

200ml water

140g pasta shells

50g cheese, grated

Method

  • Preheat the oven to gas mark 6 and set aside a 24cm x 24cm oven dish.
  • Prepare all of the vegetables and put into a bowl, mix in the salt, chilli and pesto.
  • Pour the sauce and and water into the oven dish and mix well.
  • Then, one by one stuff the pasta shells as much as possible and gently place into the sauce. Repeat until the oven dish is full, sprinkle over the grated cheese and cover with foil.
  • Bake in the oven for 50 minutes minimum until the pasta is cooked and serve with a salad.
stuffed-conchiglioni-shells3-1

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