![]() ![]() Mediterranean Pasta with Italian Sausage.You can shred or dice the chicken and toss it in with the pasta at the end. For those seeking shredded chicken pasta recipes, try combining this Mediterranean Pasta with my quick and easy method for How to Cook Shredded Chicken (stovetop), Baked Chicken Breast, or this Instant Pot Chicken. (I recommend oil packed for the best flavor.) For additional heart-healthy protein and fats. (Or give this Mediterranean Shrimp a try.) I’d suggest sautéing or grilling the shrimp separately, then tossing it with the pasta at the end to prevent the shrimp from overcooking. Thanks to the hearty artichokes and whole grains in the pasta noodles, I found this Mediterranean Pasta plenty satisfying when left vegetarian. While the olive oil does add fat, it’s good fat and makes this a more heart healthy pasta recipe. Don’t skimp on the amount, as you need it to create a luscious sauce. They’re big flavor and will add only a few dollars to your grocery bill. Open a can of artichoke hearts and add them to a quick pasta? Yes! Steam and section whole fresh artichokes on a weeknight? No. An instant way to add a colorful and delicious serving of veggies to any recipe. (For more inspo, check out my full list of healthy pasta recipes.) Shorter noodles are perfect for Sun Dried Tomato Pasta and Caprese Chicken Pasta. This Garlic Shrimp Pasta, Chicken Feta Pasta, and Kale Pasta are two of my favorites for long-style noodles like spaghetti and fettuccini. I like to keep a few shapes on hand for making all kinds of healthy pasta recipes. You’ll always find a box or two in my pantry.Īs long as the pasta is 100% whole grain, there isn’t one type that is better for you than another. Its flavor is mild, so no one will suspect your healthy swap. Higher in fiber, protein, and nutrients than regular pasta, whole wheat pasta is better for you. If the pasta looks dry, then pour 1 to 2 tablespoons pasta cooked water.Healthy Mediterranean Pasta-Fast Meets Fresh The Ingredients Add cooked pasta and 1 tablespoon oil.Add kasuri methi, red chili powder and masala powder.The raw smell of tomatoes should disappear. Cook until the tomatoes turn soft and blend well with veggies.Next mash the tomatoes well and add it to the pan along with salt.Then add chopped veggies and fry for about 2 minutes.Add onions and fry until they turn pink.Fry till it begins to smell good for a minute or two.When they begin to splutter, then add finely chopped garlic.Reserve 3 to 4 tablespoons of pasta cooked water. ![]() Drain off the pasta to a colander when done and rinse in cold water.While the pasta cooks, rinse and chop the veggies.I suggest referring the instructions on the pack of pasta.Cook till al dente on a medium to high flame.When the water begins to boil rapidly, add half teaspoon salt and pasta.In a large pot, bring 6 cups of water to a boil.¾ to 1 cup tomatoes chopped mashed or pureed (do not use very sour tomatoes).2 tablespoon cream as needed (optional).½ teaspoon kasuri methi (or 2 tbsps coriander leaves).½ teaspoon garam masala or pav bhaji masala or any other masala powder.½ teaspoon red chili powder (adjust to taste).⅓ teaspoon salt (+ ½ tsp for boiling pasta).2 tablespoon olive oil or butter (divided) (adjust to taste).Alternately you can add in any pre-cooked or grilled or curried chicken to the masala. Add it to the pan and saute for 2 to 3 mins with the veggies. Chicken: Boil the chicken first and shred.Eggs: To use eggs, just move the veggies aside once done.To use homemade malai/cream, I simply blend 4 tablespoons full fat cream (from non-homogenized buffalo milk) with tomatoes. You can also make your own vegan cream following my notes in the recipe card at the bottom of this post. To make the pasta creamy, add 2 to 3 tablespoons heavy cream.To make Cheesy masala pasta, you can either stir in the grated mozzarella or cream cheese to the hot masala sauce, before adding the pasta or after heating the pasta.FYI: Tomato ketchup has additives & starch while organic passata & tomato paste do not have any additives or preservatives. Every brand is different with varying level of tang. This imparts deeper flavors to your dish. For Umami flavor use tomato ketchup/ passata or tomato paste. ![]()
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