How nourishing and delicious is pasta?!
I’m a huge fan of this classic Italian staple, so we’ve created three pasta recipes that celebrate its incredible versatility. Each dish is a vibrant blend of flavours, colours, and textures, packed with nourishing protein to keep you satisfied and energised throughout the day.
Whether you’re looking to create a quick weeknight dinner or meal prep for your work lunches, these recipes are designed for ease and enjoyment.
With a few simple ingredients and a nourishing protein choice, you can transform your pasta into a wholesome and satisfying meal – and your lunch break into a trip to Italy!
Buon appetito!
Jess x
1. Feta, Pumpkin & Capsicum Pasta
Who could forget the viral baked feta pasta trend? We’ve spiced things up with our own twist – baked feta, delicious pumpkin, and vibrant capsicum (packed with Vitamin C!). This is a quick and easy weeknight recipe, baked in one tray and blended into a beautifully creamy pasta sauce. Serve as is with fresh pasta, or add in your protein of choice!
Time to cook: 45, Serves: 3
Ingredients:
- 250g (8.8oz) pumpkin, peeled & chopped
- 250g (8.8oz) red capsicum, deseeded & roughly chopped
- 1 block feta cheese
- 3 garlic cloves, peels still on
- 3 tbsp extra virgin olive oil
- Black pepper
- 1 tsp dried oregano
- 250g pasta of choice, we used rigatoni
- 1 cup pasta water
To serve:
- Grated parmesan cheese
- Sliced basil leaves
- Chilli flakes, optional
Method:
Preheat the oven to 200°C or 395°F.
Place the feta, pumpkin, red capsicum and garlic into a baking dish. Drizzle the extra virgin olive oil over the top and season with black pepper and dried oregano. Add the garlic cloves to the dish.
Bake in the preheated oven for 40 minutes or until the vegetables are cooked through.
Whilst the vegetables are cooking, prep the pasta according to the packet instructions. Make sure to reserve 1 cup of pasta water to add to your sauce.
Once the vegetables are cooked, transfer them to a blender or food processor. Add in the reserved pasta water and an extra drizzle of olive oil. Blend until smooth and creamy. Season to taste with sea salt and freshly ground black pepper.
Place the freshly cooked pasta into a large bowl and pour the sauce over the top. Finish with some freshly grated parmesan cheese, sliced basil leaves and chilli flakes, if using.
2. Pesto Broccoli Pasta
Delight in our nutrient-dense pesto pasta, supercharged with flavour! Our vibrant version brings together immune-boosting broccoli with a fresh basil pesto for your dose of antioxidants and healthy fats. We used our entire pesto mix for a thoroughly coated pasta, however you can choose to use half the quantity, and freeze the remainder for another day. Serve as is, or gently toss through your favourite protein.
Time to cook: 20, Serves: 3-4
Ingredients:
- 1 bunch basil, 2 cups packed leaves, approximately 35g
- ⅓ cup (45g) toasted pine nuts
- ½ cup (40g) grated parmesan cheese
- 2 garlic cloves, peeled
- ⅓ cup extra virgin olive oil
- 300g (10.5oz) pasta of choice
- 1 head broccoli, florets diced small
- 1 cup reserved pasta water
To serve:
- 1 lemon
- Chilli flakes
Method:
To make the pesto, combine the basil leaves, pine nuts, grated parmesan, garlic cloves and extra virgin olive oil in the bowl of a food processor. Add a pinch of sea salt and some black pepper and pulse until the pesto comes together.
Cook the pasta as per the packet instructions. When the pasta has 2 minutes of cooking time left, add the broccoli florets to the pot. Just before draining, scoop out 1 cup of starchy pasta water and set aside.
Drain the pasta and broccoli and transfer to a serving bowl. Add the pesto and half of the reserved pasta water. Use tongs to toss the pasta together and evenly coat it in the pesto. You can add some more pasta water if needed.
Squeeze the lemon juice over the top and garnish with extra grated parmesan cheese, black pepper, a little sea salt and chilli flakes, if using.
3. One Pan Creamy Salmon Risoni
This creamy pasta dish is the definition of comfort food, whilst also being super nutritious. When cooked, risoni has a risotto-like texture. We’ve paired it with salmon for those omega fats, lemon, green veggies, capers and a dash of cream cheese. The best part? Only one dish is needed! For a vegetarian option, simply omit the salmon.
Time to cook: 25, Serves: 2-3
Ingredients:
- 2 tbsp extra virgin olive oil
- 300g (10.5oz) salmon, deboned & skin off, 2 small fillets
- 1 leek, finely diced
- 2 garlic cloves, minced
- 1/8 bunch parsley, leaves picked & stems finely chopped
- 1 cup risoni, also called orzo
- 3 cups (750ml) vegetable stock
- ½ head broccoli, florets finely chopped
- ¾ cup frozen peas, blanched in hot water
- 3 tbsp cream cheese, replace with coconut cream for dairy-free
- 1 lemon, juiced & zested
To serve:
- 1 tbsp capers
Method:
Heat 1 tbsp extra virgin olive oil in a non-stick pan over medium-high heat. Season the salmon on both sides with sea salt and black pepper. Cook for 5 minutes on one side before flipping and cooking on 3-4 minutes on the other side. Remove from the pan and cover to keep warm. Cook time will depend on the size of your salmon fillets.
Add the remaining olive oil to the pan along with the leek, garlic and chopped parsley stems. Sauté for 3-4 minutes or until the leeks have softened and start to caramelise.
Add the risoni and vegetable stock to the pan. Bring to the boil and then reduce the heat to a simmer for 5 minutes. Next add the broccoli and frozen peas and simmer for a further 5 minutes or until the risoni is cooked through.
Remove from the heat and stir through the cream cheese and lemon juice. Add the salmon back to the pan and flake. Garnish with lemon zest, capers and parsley leaves.
