Recipes: 5 delicious and healthy options paste

Recipe № 1. Pasta with eggplant and mushrooms

Ingredients:

• 340 g paste;
• ½ small eggplant;
• 2 cups sliced ​​mushrooms;
• 3 garlic cloves;
• 1½ cups of tomato sauce;
• 2 cups of water;
• 2 teaspoons sea salt and a little more for eggplant;
• 1 teaspoon ground black pepper;
• 2 tablespoons olive oil;
• fresh herbs - parsley or basil.

preparation

Slice the eggplant into small cubes, add salt and leave to stand for 20-30 minutes, went to excess fluid and bitterness. Preheat the pan or deep frying pan, add to the olive oil, eggplant and minced garlic clove. Add salt and cook for 3-5 minutes. Once the eggplants begin gold, add the mushrooms and cook for another 2-3 minutes.

Once the vegetables are almost ready, spread in the same pan paste, pour the mixture with water, add the tomato sauce and the remaining crushed garlic cloves, add salt and pepper. Bring it to the boil, reduce the flame, cover with a lid and simmer until pasta dish ready, stirring constantly. It usually takes about 10 minutes.

The finished pasta try the taste, add salt and pepper if necessary, and spread on a plate, add a pinch of fresh herbs.

Recipe № 2. Pasta with spinach and feta cheese

Ingredients:

• 3 tablespoons olive oil;
• 6-8 cups of spinach;
• ⅛ teaspoon salt;
• 4½ cups water;
• 480 g of cherry tomatoes, halved;
• 340 g paste;
• 3 crushed garlic cloves;
• salt and freshly ground pepper;
• 2 tablespoons extra virgin olive oil;
• ½ cup feta cheese.

preparation

Preheat olive oil for frying in a deep frying pan or saucepan, add spinach, add salt and simmer for 2 minutes. Then, remove from heat, add water, tomatoes, paste, garlic, salt and pepper. At high heat bring to a boil, then reduce the fire, covered with a lid and simmer for 13-15 minutes or until the paste. The water should boil all.

Remove from the heat, add 2 tablespoons of extra virgin olive oil, mixed well, then add the finely diced feta cheese. Again everything well mixed, try to taste and add, if necessary, a little salt and pepper. Served to the table.

In the original recipe uses kale, kale popular in the United States, but if you can not buy it, you can safely take spinach. It is perfectly combined with garlic, tomatoes and feta cheese. Another point: if the pasta is ready, but the water is still a lot, drain the excess fluid, but not all. To the paste was dry, you can leave just 3-4 tablespoons of water.

Recipe № 3. Creamy pasta with peas

Ingredients:

• 325 g paste;
• 3 cups of milk;
• 1 cup chicken broth;
• 1 teaspoon salt;
• 1 large carrot, grated on a fine grater;
• 1 cup frozen peas;
• ½ cup of spinach.

preparation

In a large pot mix paste, carrots, salt, milk, broth and bring to boil. Reduce heat and simmer for 13-15 minutes, stirring constantly, until the liquid has evaporated. If the paste did not have time to cook, but the milk has boiled away, add more ½-¾ cup milk.

Once the paste is ready, remove from heat, add the peas and spinach, stir and cover with lid. Leave the pot to stand just 2-3 minutes.

Recipe № 4. Lemon pasta with chicken

Ingredients:

• 200 grams of chicken breast meat or chicken thigh;
• 230 g paste;
• 2 cups chicken broth;
• 1 cup whipping cream;
• ½ cup lemon juice;
• 1 teaspoon lemon rind;
• salt and pepper to taste.

preparation

Slice the chicken into small pieces Preheat the pan or deep frying pan with olive oil and cook the chicken until then, until it becomes golden brown.

Then add all the remaining ingredients, bring the mixture to a boil, covered with a lid and cook on medium heat for 12-15 minutes or until the paste. Do not forget to stir constantly, otherwise the paste will stick to the bottom and will burn.

When the paste is ready, remove the lid and allow the dish to prepare another 2-3 minutes in order to evaporate the excess fluid, but not all, otherwise the paste will dry. Before serving, if desired, you can add a little fresh parsley.

Recipe № 5. Paste with coconut milk and salmon

Ingredients:

• 340 g linguine or any other paste;
• 3 cups of water;
• 400 ml of coconut milk;
• 2 garlic cloves, sliced ​​thin pieces;
• 1 sliced ​​onion;
• Average size 2 sweet peppers, cut into thin strips;
• 15 cherry tomatoes (conventional or 2-3), cut in half;
• 360 g of salmon;
• 2-3 tbsp yellow curry paste;
• 1 tablespoon sunflower oil;
• 1 bay leaf;
• bunch of parsley;
• a handful of cilantro;
• 1 tablespoon sugar;
• salt and pepper to taste.

preparation

Lay out all the ingredients in a saucepan, bring to a boil and simmer for about 17 minutes or as long as the pasta is ready. Finished dish is seasoned with salt and black pepper to your liking. Do not forget to keep an eye on the paste and, if not enough liquid, add a little water.