Creamy Tomato and Basil Pasta | Meat-free
Good Friday is next week, this year is going fast! I know this is a religious holiday that not everyone follows but one tradition that many people do follow is to not eat meat on the Friday before Easter. It is also meat- free week in Australia, which is a campaign designed to get people thinking about how much meat they are eating and the impact it has on their health, animals and the environment. You can read more about it here.
I came across this recipe a few weeks ago when looking for quick and simple dinners. It looked so easy I had to try it. You can find the original recipe here. I have made a few changes to include more vegetables and whole wheat pasta.
Creamy One Pot Pasta
Cooking time: 25 minutes
Serves: 2
Nutrition Information: Energy 1019 kj | Protein 11.5 g | Fat 6.7 g | Sat fat 1.25 g |
Carbs 30.4 g | Sodium 1543 mg
Carbs 30.4 g | Sodium 1543 mg
Ingredients
1/2 zucchini
3 button mushrooms
1 tin diced tomatoes
1 cup wholemeal pasta
1 cup skim milk
2 tbsp pesto
salt to taste
Fresh basil leaves (to serve)
Parmesan (to serve)
1. Cut up the zucchini and mushrooms.
2. In a pot combine tomatoes, pasta, milk. pesto and salt.
3. Cook over a medium to high heat for 10 minutes stirring continuously.
4. Add the vegetables and continue cooking and stirring for another 10 minutes.
5. Top with basil and parmesan cheese.
6. Enjoy!
I believe that meat does have an important role in our diet for a lot of reasons. I can respect people who choose to not eat meat. It is a personal choice. What I want to achieve is to test your comfort zones. How often do you choose a vegetarian meal at a restaurant? How many people think dinner is incomplete if it is missing meat. I'm curious to hear what you think.
Quick, healthy and tasty what more could you ask for?
Happy Weekend!
If you make this recipe don't forget to take a photo and tag Nutrition Insight! (Nutrition Insight on Facebook, @Nutrition_Insight on Instagram and @Nut_Insight on twitter).
3 button mushrooms
1 tin diced tomatoes
1 cup wholemeal pasta
1 cup skim milk
2 tbsp pesto
salt to taste
Fresh basil leaves (to serve)
Parmesan (to serve)
1. Cut up the zucchini and mushrooms.
2. In a pot combine tomatoes, pasta, milk. pesto and salt.
3. Cook over a medium to high heat for 10 minutes stirring continuously.
4. Add the vegetables and continue cooking and stirring for another 10 minutes.
5. Top with basil and parmesan cheese.
6. Enjoy!
I believe that meat does have an important role in our diet for a lot of reasons. I can respect people who choose to not eat meat. It is a personal choice. What I want to achieve is to test your comfort zones. How often do you choose a vegetarian meal at a restaurant? How many people think dinner is incomplete if it is missing meat. I'm curious to hear what you think.
Quick, healthy and tasty what more could you ask for?
Happy Weekend!
If you make this recipe don't forget to take a photo and tag Nutrition Insight! (Nutrition Insight on Facebook, @Nutrition_Insight on Instagram and @Nut_Insight on twitter).
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