healthy pasta – My Whisk and I

Green Spaghetti

April 14, 2022April 11, 2022by Karen ClaassenLeave a Comment

This is a recipe from the brand new book “Cook it. Eat it. Live it.” by Jo Kenny. I was lucky enough to write a review on the book and simply cannot have enough of this delicious pasta dish! I have made a vegetarian version of Jo’s original Pea and Smoked Bacon Spaghetti.

120g spaghetti
100g smoked bacon lardons (or leave it out for a meat-free meal)
200g peas
a large bunch of fresh basil
30ml olive oil
2 cloves garlic, minced
30ml créme fraîche
20g parmesan cheese
zest of one lemon

Add the spaghetti to a large pot with boiling water and allow to cook until al-dente.
Heat a large frying pan on medium heat and cook the bacon lardons for 5 minutes.
Add the peas, basil, olive oil and garlic to a food processor, season with salt and blend until the mixture forms a smooth paste.
Add the pea and basil paste to the pan on a low heat.
Add the creme fraîche and stir on a low heat to warm through.
Drain the pasta and add it to the pan immediately.
Stir the pasta through the sauce so that is coated evenly.
Serve the pasta with the grated parmesan cheese, lemon zest and another squeeze of lemon juice.

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Broccoli Pasta

July 15, 2021June 26, 2021by Karen ClaassenLeave a Comment

This recipe is easy, quick and really big on flavour. The recipe will feed 8 hungry adults.

500g dried pasta
1 onion, chopped
2 cloves of garlic, minced
a handful of parsley
a handful of basil
2 heads of broccoli ( I know it sounds like you are about to feed an army!!!)
5ml salt
2,5ml black pepper
1 stock cube
250g cream cheese
30ml lemon juice

Cook the pasta according to the instructions on the packet.
Cut the broccoli florets from the stems and add them to the pasta during the last 2 minutes of cooking time.
Reserve 250ml of the pasta water before draining the pasta and the broccoli florets. Keep aside.
Chop the broccoli stems and add them to a large saucepan with a good dash of vegetable oil.
Turn the heat on to medium and add the onion and garlic. Cook until the onions are soft.
Add the 250ml pasta water and the stock cube and cook until the broccoli stems are soft.
Take the saucepan off the heat and pour the mixture into a liquidiser.
Add the parsley and basil and blitz. You are aiming to have a chunky, very thick sauce.
Pour this sauce back into the saucepan, add the salt and pepper and then stir the cream cheese into the mixture. Keep stirring until the cheese has melted and is incorporated into the rest of the sauce.
Add the lemon juice and stir through.
Now add the pasta and the broccoli florets. Stir the mixture so that everything is coated in the sauce.
Serve immediately.

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Zucchini – Macaroni Bake

April 22, 2021April 21, 2021by Karen ClaassenLeave a Comment

250g macaroni, uncooked
1 onion, chopped
50g tomato paste
2 cloves garlic, minced
1 can chopped tomatoes
5ml salt
15ml sugar
375ml zucchini, grated
250g cheddar cheese, grated

Preheat your oven to 190℃.
Cook the macaroni according to the instructions on the packet.
Chop the onion and cook it in a small amount of vegetable oil until soft.
Add the tomato paste and garlic and fry for a minute more, while stirring around.
Now add the can of tomatoes, salt and sugar and stir to combine.
Cook on medium to low heat for 5 minutes.
Remove the saucepan from the heat and stir in the grated zucchini.
Add the cooked macaroni, zucchini mixture and the grated cheese in a mixing bowl.
Spoon the mixture into an ovenproof dish and bake for 30 minutes or until golden.
Serve with fresh, crusty bread.