Most Delicious Pasta recipie (Vegetarian Friendly)
juicemoogan
Posts: 994 Member
Ok all you home cooks!
Here is the most savory and delicious pasta meal you will ever have. Its not high in calories, and is vegetarian friendly.
The one downside is it takes 1.5 hours to cook, so not the kind of meal to start when you are starving, but if you have the time, it is well worth it. Everyone I've ever made this for raves about it! Its a whole meal in one.
Ingredients:
1 medium carrot - finely chopped
2-3 garlic cloves - minced
1 onion- finely chopped
2 tbsp olive oil
Fresh rosemary sprig - whole
1 stalk of celery - finely chopped
pinch of crushed red chilli
2 tbsp Tomato Paste
6 cups of water
4 packets of vegetable (or chicken) stock
3/4 Cup of small pasta - fusilli, macaroni, etc
Directions:
-Heat olive oil in large pot, Add chopped Veggies, garlic and rosemary. Cook over low heat for 8 minutes
-Add Chili and season with pepper
-Stir in Tomato Paste, and Water with stock dissolved in it. Add in washed and drained chickpeas.
-Bring to a boil, Reduce Heat, Simmer 1.5 hours stirring occasionally.
-After 1.25 hrs, add pasta and cook until al dente - or to your liking - You want to put it in while there is still enough liquid to cook it.
-Remove rosemary sprig.
-Serve & Enjoy!
Liquid should have reduced until it becomes the consistency of a gravy
For an extra treat, sprinkle grated parmesean over top when serving ( Note: Parmesean is not included in the nutritional info. Must add to your diary if used)
Makes 4 Servings
Per Serving:
Calories: 319g
Carbs: 41g
Fat : 10g
Protien: 10g
Iron 17g
Let me know if you try it and how you like it! I love a good recipe so if you have one let me know!
Here is the most savory and delicious pasta meal you will ever have. Its not high in calories, and is vegetarian friendly.
The one downside is it takes 1.5 hours to cook, so not the kind of meal to start when you are starving, but if you have the time, it is well worth it. Everyone I've ever made this for raves about it! Its a whole meal in one.
Ingredients:
1 medium carrot - finely chopped
2-3 garlic cloves - minced
1 onion- finely chopped
2 tbsp olive oil
Fresh rosemary sprig - whole
1 stalk of celery - finely chopped
pinch of crushed red chilli
2 tbsp Tomato Paste
6 cups of water
4 packets of vegetable (or chicken) stock
3/4 Cup of small pasta - fusilli, macaroni, etc
Directions:
-Heat olive oil in large pot, Add chopped Veggies, garlic and rosemary. Cook over low heat for 8 minutes
-Add Chili and season with pepper
-Stir in Tomato Paste, and Water with stock dissolved in it. Add in washed and drained chickpeas.
-Bring to a boil, Reduce Heat, Simmer 1.5 hours stirring occasionally.
-After 1.25 hrs, add pasta and cook until al dente - or to your liking - You want to put it in while there is still enough liquid to cook it.
-Remove rosemary sprig.
-Serve & Enjoy!
Liquid should have reduced until it becomes the consistency of a gravy
For an extra treat, sprinkle grated parmesean over top when serving ( Note: Parmesean is not included in the nutritional info. Must add to your diary if used)
Makes 4 Servings
Per Serving:
Calories: 319g
Carbs: 41g
Fat : 10g
Protien: 10g
Iron 17g
Let me know if you try it and how you like it! I love a good recipe so if you have one let me know!
0
Replies
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This sounds great - thanks!0
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thank you0
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Just a hint - if there isnt enough liquid left to cook the pasta in, just ad a cupful of water more. The sauce is very concentrated so it wont ruin the flavour.0
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