Healthy Pasta Sauce Recipes

Here are 3 homemade pasta sauces that are also healthy. 

Homemade Tomato Sauce

Makes 1 ½ cups

Ingredients:1 tbsp olive oil½ medium brown onion, finely diced2 garlic cloves, crushed1 tbsp tomato paste½ tsp dried oregano300g canned diced tomatoesSalt and ground black pepper10g (¼ cup) chopped basil10g (¼ cup) chopped Italian parsley

Method:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened, stirring often.

2. Add the tomato paste and oregano and cook for 1-2 minutes, stirring constantly.

3. Add the diced tomatoes, reduce the heat to medium-low and simmer for 8-10 minutes, until thickened, stirring occasionally.

4. Season with salt and pepper, if desired. Remove from the heat and stir through the fresh basil and parsley and adjust the seasoning if needed.

5. Transfer the sauce, in batches, to a food processor or blender and process for the desired consistency. For a chunkier sauce, puree some of the sauce mixture and mix it back through the sauce. For a smooth sauce, puree it all. Enjoy!

Cashew Basil Pesto

Makes 1 cup

Ingredients:1 large bunch basil, leaves picked30g raw cashew nuts2 garlic cloves, crushed½ tbsp fresh lemon juice50g (½ cup) parmesan cheese, grated125ml olive oilSalt and ground black pepper, to taste

Method:

1. Place the basil leaves, cashew nuts, garlic, lemon juice and parmesan cheese in a food processor and process until coarsely chopped.

2. With the food processor still running, slowly add the olive oil and process until fully combined and smooth. Season with salt and pepper, if desired. Enjoy!

Creamy Alfredo Sauce

Makes 3/4 cup

Ingredients:1 tbsp olive oil1 garlic clove, crushed1 tbsp flour175ml salt-reduced vegetable stock125ml (½ cup) low-fat milkPinch of ground nutmegGround black pepper, to taste50g (½ cup) parmesan cheese, grated

Method:

1. Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until fragrant, stirring frequently.

2. Add the flour and cook for 2 minutes, whisking constantly until smooth. Gradually whisk in the stock, milk, pepper and nutmeg. Increase the heat to medium and gently bring to the boil, stirring constantly.

3. Reduce the heat to medium-low and simmer for 3-4 minutes, until the mixture thickens, gently stirring constantly. Add the parmesan cheese and cook for a further 1-2 minutes, stirring constantly.

Enjoy!!

Source from Healthy Pasta Sauce Recipes

Creamy Lemon Dill Greek Pasta Salad

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Serves: 6 (about 1.5 cups each)

INGREDIENTS

CREAMY LEMON DILL DRESSING

• 5oz. container plain Greek yogurt 
• ¼ cup mayonnaise 
• 1 clove garlic, minced
• 1 fresh lemon 
• ¼ tsp salt 
• ¼ tsp dried dill
• Freshly cracked pepper 

PASTA SALAD

• 1 lb. penne 
• 1 cup grape tomatoes 
• 1 cucumber (about 2 cups chopped) 
• 15oz. can quartered artichoke hearts 
• ¼ red onion 
• 2oz. feta 

INSTRUCTIONS

1. Prepare the dressing first so the flavors have time to blend. Use a zester or small-holed cheese grater to remove the zest from the lemon. In a small bowl, stir together the Greek yogurt, mayonnaise, garlic, 1 Tbsp of the lemon juice, ½ tsp of the lemon zest, salt, dill, and some freshly cracked pepper (about 10-15 cranks of a pepper mill). Refrigerate the dressing until ready to use.
2. Cook the pasta, in lightly salted water, according to the package directions. Drain the pasta and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it's slightly dry and tacky on the surface.
3. While the pasta is cooking, slice the cucumber, then cut the slices into quarter rounds. Slice the grape tomatoes in half. Finely dice the red onion. Drain the artichoke hearts, then roughly chop them. Crumble the feta cheese.
4. Once the pasta is cooled and drained, Place it in a large bowl and combine with the cucumber, tomatoes, red onion, artichoke hearts, feta, and creamy lemon dill dressing. Stir to coat. Serve immediately or refrigerate until ready to eat.

STEP  BY STEP PHOTOS

Begin by removing the zest from one lemon. You’ll need about 1/2 tsp of the zest for the dressing, but you can keep the rest to use as a garnish.

Prepare the dressing first, so the flavors have time to infuse into the yogurt. In a small bowl, stir together one 5oz. container of Greek yogurt, 1/4 cup mayonnaise, 1 clove of minced garlic, 1/2 tsp of the lemon zest, 1 Tbsp of the lemon’s juice, 1/4 tsp dried dill, 1/4 tsp salt, and some freshly cracked pepper. If you can’t find a single-serving container of Greek yogurt that is exactly 5oz, no worries. That part is flexible. It seems like every brand is a different size, but anywhere between 5-7oz. will be okay.

Refrigerate the dressing until you’re ready to use it.

Cook one pound of penne pasta in lightly salted water, according to the package directions. Once cooked, drain in a colander and rinse briefly with cool water to bring the temperature down. Let the pasta drain until it’s slightly tacky or sticky on the surface. This will allow it to grip the dressing better than really wet pasta.

While the pasta is cooking, prepare the rest of the salad ingredients. Slice about 1 cup of grape tomatoes in half, cut one cucumber into quarter rounds (about 2 cups), dice 1/4 red onion, drain and roughly chop one 15oz. can of quartered artichoke hearts, and crumble 2oz. of feta.

Combine the drained pasta, the vegetables, and feta in a large bowl.

Pour the creamy lemon dill dressing on top, then stir to coat.

And you’re done! You can garnish with any extra lemon zest or a light sprinkle of dried dill.

Fast, easy, delicious, and a little more budget friendly. ;)

Source from http://www.budgetbytes.com/2016/08/creamy-lemon-dill-greek-pasta-salad/

4 Healthy Homemade Dressing Recipes

Creamy Avocado Dressing

Makes 1 cup

Ingredients:

1 large ripe avocado, peeled and pitted100g low-fat plain yoghurt1-2 garlic cloves, crushed65ml olive oil¼ tsp chilli flakes½ lime or lemon, juiced80ml waterSalt and ground black pepper, to taste

Method:

1. Add all the ingredients to a food processor or blender and blend until creamy. If the dressing is still a little thick for your liking, drizzle in a little water at a time until the dressing reaches the desired consistency.

2. Taste and adjust seasoning if needed. Enjoy!

Extra dressing can be stored in an airtight container in the refrigerator for up to 4 days.

Raspberry Vinaigrette

Makes ¾ cup

Ingredients:75g frozen raspberries, thawed125ml olive oil½ tbsp fresh lemon juice½ tbsp red wine vinegar1 tbsp honeySalt and fresh ground pepper, to taste

Method:

1. Place the raspberries, olive oil, lemon juice, vinegar and honey in a blender or food processor and blend until smooth. Taste and add salt and pepper, if desired. Enjoy!

Extra vinaigrette can be stored in an airtight container in the refrigerator for up to 4 days. Whisk to re-mix the vinaigrette before using.

Lemon Chia Dressing    

Makes ¾ cup

Ingredients:65ml olive oil1 lemon, juiced2 tbsp white wine vinegar2 tsp honey2 tsp chia seedsSalt and fresh ground pepper, to taste

Method:

1. Place the olive oil, lemon juice, vinegar, honey and chia seeds in a small bowl and whisk until well combined. You could also use a jar with a lid and shake vigorously to combine.

2. Taste and add salt and pepper, if desired. Enjoy!

Extra dressing can be stored in an airtight container in the refrigerator for up to 4 days. Whisk to re-mix the dressing before using.

Thai Peanut Dressing    

Makes ¾ cup

Ingredients:65g (¼ cup) smooth peanut butter1 lime, juiced1 tbsp rice wine vinegar2 tsp salt-reduced tamari or soy sauce1 tbsp honey1 garlic clove, crushed2 cm piece ginger, peeled and chopped¼ tsp chilli flakes2 tbsp hot waterSalt, to taste

Method:

1. Place the peanut butter, lime juice, vinegar, tamari or soy sauce, honey, garlic, ginger, chilli and water in a blender or food processor and blend until smooth and creamy. If you require a thinner dressing add a little more water.

2. Taste and add salt, if desired. Enjoy!

Extra dressing can be stored in an airtight container in the refrigerator for up to 10 days.

Hope you enjoyed these!


source from http://www.kaylaitsines.com/blogs/news/4-healthy-homemade-dressing-recipes

German Potato Salad

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

 

Serves: 6 (about ¾c each)

INGREDIENTS

• 2 lbs. small red potatoes 
• ⅓ cup apple cider vinegar
• 1 Tbsp coarse ground mustard 
• 1 Tbsp white sugar 
• Freshly cracked pepper
• ½ tsp salt (plus more for the potato water) 
• 3oz. bacon 
• 1 small yellow onion 
• ¼ cup chopped fresh parsley 

INSTRUCTIONS

1. Scrub the potatoes well, then add them to a large pot with enough cool water to cover the potatoes by one inch. Add approximately ½ Tbsp salt to the cooking water. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (about 15 minutes).
2. Meanwhile, prepare the dressing. In a small bowl stir together the apple cider vinegar, coarse ground mustard (or Dijon if preferred), sugar, some freshly cracked pepper, and about ½ tsp salt.
3. Cut the bacon into one inch pieces and add them to a large skillet. Sauté the bacon over medium heat until brown and crispy. Remove the bacon from the skillet and place it on a paper towel lined plate to drain. Leave the remaining bacon grease in the skillet.
4. While the bacon is cooking, dice the onion. After removing the bacon, add the onion to the skillet and sauté it in the leftover bacon grease until the onions are soft and transparent. Turn the heat off. Add the prepared dressing and whisk until the dressing is well blended with the bacon fat and it has thickened just slightly.
5. Once the potatoes are tender, drain them in a colander. Let them cool for a few minutes, or just until they are cool enough to handle. Slice the potatoes into ¼-inch thick medallions or half moons. Add the sliced potatoes, cooked bacon, and chopped parsley to the skillet with the dressing. Stir to combine. Serve immediately while the potatoes are still warm.

STEP BY STEP PHOTOS

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1/2 Tbsp salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (about 15 minutes).

Meanwhile, prepare the mustard vinaigrette. In a small bowl stir together 1/3 cup apple cider vinegar, 1 Tbsp coarse ground mustard (or Dijon, if you prefer that), 1 Tbsp white sugar, some freshly ground pepper (maybe 15-20 cranks of a pepper mill), and 1/2 tsp salt. 

Slice 3oz. of bacon into one-inch strips. Cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon to a paper towel lined plate, leaving the grease in the skillet.

While the bacon is browning, dice one small yellow onion. After removing the bacon from the skillet, add the diced onion and sauté it in the bacon fat until the onion is soft and transparent. Turn off the heat.

Pour in the prepared dressing and whisk it into the bacon fat. It will create a slight emulsion and get just a LITTLE bit thicker.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch rounds or half moons. Add the sliced potatoes to the skillet with the dressing, along with the crisp bacon and about 1/4 cup of chopped parsley.

Finally, just stir everything together until it’s coated in dressing! Ta-da!

Make sure to serve the potato salad while it’s still a bit warm… Oooh, it’s the best! (disclaimer: I’ve eaten the leftovers cold and it’s still awesome.)

Resource from GERMAN POTATO SALAD

Spaghetti Carbonara

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Serves: 4

INGREDIENTS

• 3oz. bacon 
• 2 cloves garlic
• 12oz. spaghetti 
• 3 large eggs 
• ¾ cup grated Parmesan
• Freshly cracked pepper
• Salt to taste 
• Handful fresh parsley (optional) 

INSTRUCTIONS

1. Fill a large pot with water for the pasta and season with salt. Place a lid on the pot and bring it up to a boil over high heat.
2. While waiting for the water to boil, cut the bacon into small pieces. Cook the bacon in a large skillet over medium-low heat until brown and crispy. Remove the cooked bacon from the skillet, then turn the heat down to low. Mince two cloves of garlic, add them to the warm skillet, and sauté for about one minute or until fragrant and softened, then turn off the heat.
3. In a medium bowl, whisk together the eggs, ½ cup of the Parmesan, and a generous dose of freshly cracked pepper.
4. The water should be boiling at this point, so add the pasta, stir well, and continue to boil the pasta until al dente. Reserve one cup of the starchy pasta cooking water, then drain the pasta in a colander.
5. Add ¼ cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the warm water in the skillet and dissolve the browned bits from the surface of the skillet. Add the steaming hot drained pasta to the skillet and toss in the bacon liquid in the skillet.
6. Pour the egg and Parmesan mixture over the hot pasta and immediately begin to stir or toss the pasta. Continue to stir the hot pasta in the egg mixture until a creamy sauce forms. Add the remaining Parmesan, a little more freshly cracked pepper, and the reserved bacon bits, and toss again. If the pasta becomes too thick or dry, add a splash more of the reserved pasta water.
7. Finally, taste the pasta and adjust the salt, Parmesan, or pepper if needed. Top with a pinch or two of roughly chopped parsley leaves.

STEP BY STEP PHOTOS

To make this recipe a little more affordable, I’m using bacon (a small amount) instead of guanciale or pancetta. I only used 3oz., or 1/4 of this 12oz. package. I like to cut my bacon packages into quarters and then freeze the rest. That way I can grab out 1/4 at a time to use as needed.

Cut the bacon into smaller pieces, then brown the bacon in a large skillet over medium-low heat. Remove the bacon from the skillet, then turn the heat down to low and add two cloves of minced garlic. Sauté the garlic for about one minute, or just until it loses its raw edge. Then turn the heat off.

Bring a large pot of salted water to a boil, then add the pasta. Stir the pasta, then continue to boil until tender. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta in a colander.

While you’re waiting for the pasta to cook, whisk together 3 large eggs, about 1/2 cup grated Parmesan, and a hefty dose of freshly cracked pepper.

Add about 1/4 cup of the reserved pasta water to the skillet that was used to cook the bacon. Stir the hot cooking water to dissolve the browned bits from the bottom of the skillet.

Toss the drained (but still steaming hot) pasta in the skillet with the bacon water.

Pour the egg and Parmesan mixture over the hot pasta. Immediately begin stirring or tossing the hot pasta to distribute the egg mixture and prevent it from curdling. Stir until a creamy sauce forms (this happens quickly).

Finally, add the remaining 1/4 cup Parmesan, the reserved bacon, and more pepper. Toss the pasta until the Parmesan melts into the sauce.

See that creamy sauce on the bottom? MMmmmm

To finish the pasta, just give it a taste and add salt, pepper, or Parmesan if needed.

Source from SPAGHETTI CARBONARA