Tag Archives: Healthy Food

Creamy Spinach Penne Pasta

Ingredients:

250 Grams penne pasta, cooked

3 Garlic cloves, minced

1 Onion, finely chopped

5C. Fresh spinach, washed, dried & chopped

1/2 C. Basil, finely chopped

1T. Olive oil

1T. Butter

2C. Cooking cream

1C. Parmesan cheese, grated

1/4 T. Salt

1/4 T. ground black pepper

Recipe:

Start by cooking the penne pasta. Drain and keep aside.

Heat olive oil and butter in a large pan over medium heat.

Sauté the onions, garlic, salt, and pepper until lightly browned.

Add cooking cream and parmesan cheese, and continue to cook the sauce on low heat until slightly thickened.

Now add the spinach, cup by cup and keep stirring gently until it wilts.

Once the sauce is ready add the basil and cooked pasta to the pan and stir to coat.

Garnish with some more parmesan cheese and enjoy the delicious creamy spinach pasta.

Cabbage & Coconut Stir-fry

photo-01-01-09-12-04-30-amIngredients:

4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
2T. Oil
Asafoetida (a generous pinch)
Salt & Pepper

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Method:

Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.

In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.

Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.

Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.

Serve hot as a side dish.

The key here is the crunch in the cabbage. Don’t overcook!

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Pesto Chicken Pasta

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Ingredients:

2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper

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Recipe:

Cook the pasta according to the instructions. Drain, but just reserve 1/4th cup cooking liquid.

In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.

In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.

Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.

Serve hot.

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