Thread: Pasta Recipes

Really want some pasta but all my recipes (bar chorizo pasta, stroppy fellow pasta and spag bol) are belt-busting, thanks x

I had a carbonara like thing the other day Donna

Lean bacon medallions, loads of mushrooms, courgette, red onion all sauteed together til soft. Cook your pasta. Stir a spoonful (tsp or tbsp depending on how you like it) of djon mustard through the veg and dump the cooked pasta with a little bit of the starchy water into the hot veg pan, then stir in some big spoonfuls of light philidelphia and 0% greek yog with plenty of seasoning to taste. Serve with a smidge of parmasan. Really tasty and low cal xx

Oooh that sounds good - will have to make that when I am on my own as I have family of carbonara haters!

I threw this together and it was delish!

Chorizo & Bacon Spicy Gnocchi, Serves 4, 493 Cals per portion
Attachment 84991
1x Gnocchi (800g pack)
100g chorizo slices (cut into quarters)
5 slices back bacon (trimmed of all fat and sliced)
1 tin chopped tomatoes
little water
1 onion sliced
1 cup of mushrooms, quartered and dry fried
2tbsp tomato puree
3 gloves garlic grated
chilli flakes
mixed herbs

Fry onion chorizo and bacon, garlic in pan
Fry mushroom in separate pan
When onion is soft, add chopped tomatoes, tomato puree, mixed herbs, chilli flakes and mushrooms to pan, mix well, add litle water, bring to boi then simmer
Meanwhile cook gnocchi
Grate 90g of cheddar cheese, add 3/4 to pasta sauce pan, stir well
Drain gnocchi reserve a little of the starchy water, combine with sauce, mix well and serve, sprinkle remaining cheese over gnocchi

oh donna i love the sound of that one going to get some of the bits this friday and try that thanks

It was really good - although I did go a bit OTT with the chilli flakes lol

Paul's Spicy Pasta, Serves 5, 482 Cals per portion


500g farfalle
2x half fat mozzarella
1/2 block low fat feta
1x red chilli - finely chopped
1x red onion - finely chopped
fresh basil - finely chopped
1 tbsp extra virgin olive oil
lemon juice
rock salt (grinded) and black pepper to taste
1 cup sun dried tomatoes

cook pasta
shred mozarella, mix with all other ingredients except feta - drain pasta (leaving a tiny bit of water to mix with other ingredients) crumble feta over top and give quick mix, serve

oh that looks nice yum yum

chezz its ssssssssssssssooooooooooooooooo good

ooh i love pasta keep the recipes coming please i must start taking photos off mine

Hairy Bikers Meatballs & Chunky Tomato Sauce...delish!

Number of Servings: 4

Recipe from here: http://recipes.sparkpeople.com/recip...recipe=2203236

• 500g lean pork mince (less than 10% fat)
  1/2 medium onion, finely chopped
  1 medium carrot, peeled and finely grates
  2 garlic cloves, peeled and crushed
  1 tsp oregano
  1/2 tsp fine sea salt
  1 tsp oil
  freshly ground black pepper
  
  FOR TOMATO SAUCE
  2 tsp oil (I used fry light)
  1/2 medium onion, finely chopped
  1 garlic clove
  400g chopped tomatoes
  100ml red wine
  200ml cold water
• To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.
• 
  Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
  
  To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
  
  Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
  
  Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
  
  Serving Size: Makes 4, 6 small meatball portions
  
  Number of Servings: 4, 278 cals per portion

Really like the dishes you guys have pulled together, I'll have to try them out!!

thanks CookYouVillain - feel free to add your own xxx

Originally Posted by donnajt

Hairy Bikers Meatballs & Chunky Tomato Sauce...delish!

Number of Servings: 4

Recipe from here: Italian Meatballs with Chunky Tomato Sauce Recipe

• 500g lean pork mince (less than 10% fat)
  1/2 medium onion, finely chopped
  1 medium carrot, peeled and finely grates
  2 garlic cloves, peeled and crushed
  1 tsp oregano
  1/2 tsp fine sea salt
  1 tsp oil
  freshly ground black pepper
  
  FOR TOMATO SAUCE
  2 tsp oil (I used fry light)
  1/2 medium onion, finely chopped
  1 garlic clove
  400g chopped tomatoes
  100ml red wine
  200ml cold water
• To make the meatballs, put the mince in a large bowl and add the onion, carrot, garlic, oregano, salt and lots of freshly ground black pepper. Mix with clean hands until everything is well combined, then shape the mixture into 24 small balls, they should be slightly larger than a walnut in its shell.
• 
  Pour the oil in a large non stick frying pan or sauté pan and fry the meatballs over a medium heat for 5 minutes. Keep turning and rolling the meatballs around the pan until lightly browned then transfer to a plate.
  
  To make the sauce, pour the sunflower oil into a medium non stick saucepan and add the onion. Fry for 4 minutes, stirring regularly, then add the garlic and fry for 1 minute more.
  
  Tip the tomatoes, red wine and water into the pan and bring to a gentle simmer. Cook for 5 minutes, stirring regularly. Add the browned meatballs to the sauce and bring back to a simmer.
  
  Cover the pan loosely with a lid and leave the meatballs to simmer gently in the sauce for 20 minutes, stirring occasionally. After 20 minutes, remove the lid and continue simmering gently for another 15-20 minutes or until the sauce is thick. Stir often and add a little extra water is the sauce reduces too quickly. Serve hot with a small portion of pasta or lots of freshly cooked vegetables.
  
  Serving Size: Makes 4, 6 small meatball portions
  
  Number of Servings: 4, 278 cals per portion

oh donna hubby says he is going to make this next week going to look through the book and get me pics on here

great thread