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Healthy Gazpacho Sauce Spaghetti

Gazpacho sauce spaghetti

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Gazpacho sauce spaghetti

eady in just 15 minutes this simple pasta recipe is tossed in a smooth yet fiery gazpacho sauce
Print Recipe
Total Time 15 mins
Servings 2
Calories 361 kcal

Ingredients
  

  • 160 g spaghetti
  • 250 g cherry tomatoes
  • 1 green pepper chopped
  • 1/2 clove garlic
  • 1/2 red onion roughly chopped
  • 1 tbsp sherry vinegar
  • a good dash Tabasco
  • a small bunch basil

Instructions
 

  • Cook the pasta following pack instructions until al dente.
  • Meanwhile, put the tomatoes, pepper, garlic and onion into a blender and whizz until completely smooth. Season, then stir in the sherry vinegar and Tabasco.
  • Once the pasta is cooked, drain well and toss with the sauce. Tear in lots of basil and serve.

Tuna pasta bake

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Tuna pasta bake

An absolute classic, made even more wonderful with the addition of dried chili flakes and rosemary. It's a real crowd pleaser!
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Total Time 50 mins
Servings 3
Calories 474 kcal

Ingredients
  

  • 200 g fusilli
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • a good pinch dried chilli flakes
  • 400 g tin of chopped tomatoes
  • 200 g tin of tuna in olive oil drained
  • 1 tsp rosemary needles chopped (optional)
  • 75 g mature cheddar grated

Instructions
 

  • Cook the fusilli following pack instructions, then drain well.
  • Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a pan and cook the onion for 10 minutes until softened a little. Add the garlic and chilli flakes, and cook for 3 minutes. Add the tomatoes and half a tin of water, then simmer for 10 minutes. Season.
  • Stir the tuna into the sauce with the rosemary (if using) and drained pasta, and tip into a 26cm x 18cm baking dish. Scatter over the cheese then bake for 20-25 minutes or until piping hot and bubbling. Serve with a green salad, if you like.

Cottage cheese alfredo

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Cottage cheese alfredo

Make a low-calorie, smooth and creamy pasta sauce in 15 minutes using just cottage cheese, milk, garlic granules and a little cornflour... magic!
Print Recipe
Total Time 15 mins
Servings 2
Calories 460 kcal

Ingredients
  

  • 100 g Cottage cheese
  • 250 ml semi-skimmed milk
  • 1 tbsp cornflour
  • 1 tsp garlic granules
  • 150 g wholewheat spaghetti
  • 25 g parmesan (or veggie alternative) finely grated
  • 1/2 tsp ground black peppercorns
  • a small bunch flat-leaf parsley roughly chopped

Instructions
 

  • Tip the cottage cheese, milk, cornflour, garlic granules and a little seasoning into a high-powered blender or food processor, and whizz until completely smooth. Pour into a frying pan and bring to a gentle simmer. Reduce until the consistency of pouring cream.
  • Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions, drain well, reserving some of the cooking water, then tip into the sauce in the frying pan with the parmesan and black pepper. Toss well, adding some of the reserved pasta water if it’s a little claggy. Divide between two plates and finish with the parsley.

Turkey ragu

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Turkey ragu

Like a healthier spaghetti bolognese, this turkey ragu comes packed with celery, courgette and carrots, plus a little Marmite for added flavour
Print Recipe
Total Time 1 hr 15 mins
Servings 4
Calories 478 kcal

Ingredients
  

  • 500 g turkey breast mince
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 large carrot finely chopped
  • 2 sticks celery finely chopped
  • 1 courgette finely chopped
  • 2 cloves garlic finely chopped
  • 1 tbsp Marmite
  • 2 tbsp tomato purée
  • 320 g wholewheat spaghetti
  • a few leaves basil

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Tip the mince onto a non-stick baking tray and use a spoon to break into small pieces, spreading out so it’s in a thin layer. Put into the oven for 40 minutes, stirring halfway, until browned.
  • Heat the olive oil in a large lidded pan or casserole and add the onion, carrot, celery, courgette and garlic with a large pinch of salt. Stir well, put on the lid and cook gently for 20 minutes, stirring every now and again, until the veg is very soft. Pour 500ml of boiling water into a jug and whisk in the Marmite and tomato purée. Pour into the pan along with the crispy turkey mince, scraping the bottom of the tray to get any crispy bits. Season and simmer gently for 30 minutes or until thickened.
  • Cook the spaghetti following pack instructions in a large pan of salted boiling water until al dente. Divide the spaghetti between four shallow bowls, top with the sauce and scatter over the basil leaves.

Salmon Fillet with Vegetable Pasta in Tomato Sauce

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Low-fat and delicious, these salmon fillets with vegetable pasta are great for slimmers.

Salmon Fillet with Vegetable Pasta in Tomato Sauce

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 100 g pasta shapes such as rigatoni
  • Pinch of salt
  • 150 g broccoli broken into small florets
  • 100 g fine green beans trimmed and halved
  • 1 leek trimmed and sliced
  • 4 x 100g salmon fillets
  • 2 tbsp lemon juice
  • Freshly ground black pepper
  • 1 tbsp chopped fresh chives
  • 100 g frozen garden peas thawed
  • 500 g jar original tomato pasta sauce

Instructions
 

  • Pre-heat the grill.
  • Cook the pasta shapes in a large saucepan of lightly salted boiling water for 8-10 mins, or according to pack instructions. At the same time, cook the broccoli, green beans and leek in a little boiling water until just tender, for about 5 mins.
  • Meanwhile, arrange the salmon fillets on the grill rack. Sprinkle them with lemon juice, season with black pepper and sprinkle with half the chopped chives.
  • Grill for 6-8 mins, or until the flesh is opaque and flakes easily when tested with a fork.
  • Drain the pasta and vegetables then return them to the saucepan with the peas. Stir in the jar of pasta sauce and heat, stirring gently for 2-3 mins.
  • Share the pasta between 4 warmed serving plates or bowls and top with a fillet of salmon. Sprinkle with the remaining chives and serve immediately.

Notes

Swap the lemon juice in this recipe for orange juice to give the salmon a different flavour.

Cheese and Mustard Pasta

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A quick and easy pasta dish that’s perfect for a mid-week supper

Cheese and Mustard Pasta

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 150 g 5oz quick-cook pasta, eg, penne
  • ½ x 200ml carton crème fraîche
  • 100 g 3½oz mature Cheddar cheese, grated
  • 1 level tablespoon wholegrain mustard
  • Salt and freshly ground black pepper
  • Olive oil for drizzling
  • 1-2 slices white bread crusts removed and cubed
  • 2-3 individual ovenproof dishes

Instructions
 

  • Set the oven to Gas Mark 6 or 200°C.
  • Cook the pasta in boiling water for the length of time directed on packet, or until just tender, then drain the pasta well into a colander.
  • Tip the crème fraîche into the hot pan and place it on the hob to heat, then add most of the cheese, mustard and seasoning and mix until the cheese melts. Return the pasta to the pan and stir well to coat in the sauce.
  • Divide the mixture between the ovenproof dishes and scatter the cubed bread on top, and then the reserved cheese.
  • Bake the pasta for about 10-15 minutes, or until the cheese melts and the cubes of bread turn light golden in colour. Serve immediately.
  • Sue's tip: To save putting on the oven, these can also be browned under the grill, but take care that the bread doesn't burn

Vegetarian Bolognese

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This classic Bolognese has been given a vegetarian-friendly twist. Our vegetarian Bolognese is so simple to make taking only 30 mins to total to prepare and cook. This recipe serves 4 people making it perfect as a mid-week family meal. Vegetarians don’t need to miss out on this classic Italian dish. The vegetarian Worcestershire sauce (the original version has fish in it) will give it a welcome kick. If you’re not a fan of spaghetti swap for other shapes instead like penne or bows. Serve with vegetarian-friendly Parmesan cheese before tucking in.

Vegetarian Bolognese

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g 14oz mixed chopped vegetables (onion, courgettes, carrots and peppers all work well)
  • 300 g 11oz pack Quorn mince
  • 1 tin chopped tomatoes
  • 1 tbsp vegetarian Worcestershire sauce
  • 3 tbsp tomato purée
  • 400 g 14 oz pasta

Instructions
 

  • Gently fry the vegetables in 1tbsp oil for 5 mins, until soft. Add the Quorn mince and cook for another couple of minutes.
  • Stir in the tomatoes, vegetarian Worcestershire sauce, tomato purée and 200ml (7fl oz) water. Season, bring to the boil and simmer for 20 mins.
  • Cook the pasta according the pack's instructions and drain. Pour the Bolognese sauce on top. Sprinkle with Parmesan shavings to serve.

Notes

Wholemeal pasta gives you more fibre and nutrients than pasta that uses refined flour.

Chicken and Chorizo Pasta

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Chorizo isn’t just for paella, it’s great with pasta too! This super-quick chicken and chorizo pasta recipe is full of flavour and perfect for a speedy week-night supper. Juicy chicken pieces and spicy chorizo blend beautifully with the basil-infused tomato sauce. Choose chunky pasta shapes like penne or farfalle to trap the sauce, and serve with lashings of grated Parmesan cheese. This dish only takes 5 mins to prepare and 15 mins to cook, which makes it the ideal mid-week meal that’s quick and easy and the kids will love it too. If you’re catering for more than 4 people, we’d recommend doubling the ingredients, that way you’re sure to have leftovers for the lunch the next day too.

Chicken and Chorizo Pasta

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3 skinless and boneless chicken breasts cut into bite-sized pieces
  • 400 g pasta
  • 1 tbsp vegetable oil
  • 100 g cooking chorizo sliced
  • 400 g tin of chopped tomatoes
  • Basil finely chopped
  • Parmesan grated

Instructions
 

  • Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions.
  • Meanwhile, heat the vegetable oil in a large frying pan. Fry the chorizo for 5 mins.
  • Add the chicken pieces to the chorizo and fry for another 5 mins.
  • Add the tomatoes and basil to the chicken and chorizo. Simmer for 5 mins.
  • Drain the pasta and toss in the sauce. Serve with grated parmesan.

Notes

Try using pancetta or chopped streaky bacon instead of chorizo.

Chicken and Pepper Pasta Salad

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Colourful and healthy this chicken and pepper pasta salad is a superfood feast. Red pepper, watercress and juicy mango are packed with vitamins and antioxidants to keep you fit and energized. Chicken adds some protein and pasta provides carbohydrate to fill you up so it really is a meal in a bowl. Finish with a sprinkle of seeds and nuts for a satisfying crunch. If you have any leftover cooked chicken from a roast use it in this salad instead of cooking fresh – it will perk it up no end. The same with any leftover cooked pasta (any shape will do), tossed into this salad it will be transformed.

Chicken and Pepper Pasta Salad

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 200 g spaghetti or pasta shapes
  • 1 tbsp olive oil
  • 2 chicken breast fillets sliced
  • 1 red pepper deseeded and sliced
  • 1 red chilli deseeded and chopped
  • 4 spring onions sliced
  • 1 small ripe mango peeled, stoned and cut into chunks
  • 75 g watercress
  • Small handful fresh flat-leaf parsley leaves
  • 1 tbsp suflower seeds
  • 1 tbsp pumkin seeds
  • 25 g hazelnuts chopped

Dressing

  • 2 tbsp sherry vinegar
  • 6 tbsp olive oil
  • 2 tsp Dijon mustard

Instructions
 

  • Cook the spaghetti or pasta shapes in a large pan of boiling salted water for 10 mins, until just tender.
  • While the pasta is cooking, heat the oil in a large frying pan, add the chicken, pepper and chilli and stir-fry over a high heat for 5 mins until the chicken is cooked and the pepper has softened. Set aside to cool.
  • Drain the spaghetti or pasta, rinse under cold water and drain again. Place in a salad bowl with the chicken, pepper and chilli. Add the spring onions, mango, watercress and parsley and toss to mix.
  • Place dressing ingredients in a screw top jar with a pinch of salt and freshly ground pepper. Shake well to mix and pour over the salad. Sprinkle over the pumpkin and sunflower seeds and hazelnuts.

Notes

Egg noodles can be used instead of spaghetti or pasta shapes. Just cook them for 3-4 mins in boiling salted water until just tender then cool under cold running water and drain.