One of the foods I am a massive fan of is PASTA. Once I got old enough to use the stove it was one of the first things I learned to make, so I used to make it for lunch quite regularly, usually with grated cheese sprinkled on the top. It has stated one of my go-to foods for a quick lunch or dinner and is super tasty either by itself with a little cheese, or made with a variation of sauces, vegetables and meats like chicken or bacon. Pasta is a complex carbohydrate so fills you up easily, keeps you going for longer and gives your body a decent amount of energy to hit the gym or go about your daily life. You can do so many things with pasta, and believe me your body sure will thank you for it!
For the first post in this category, here are a couple of recipes of pasta dishes I’ve made in the past. I haven’t strictly followed any recipe as I’ve learned to make these by using past knowledge from previous recipes, but they still turned out pretty well. Go forth and enjoy!
Cheesy Pasta with Broccoli:
I usually make something like this after I get back from the gym, or for dinner if I’ve been busy working and come home hungry. It only takes about half an hour and it gives me a positive kick because it’s healthy, too.
Pasta (can be any type you choose. For this I use penne pasta)
Broccoli florets with stalks cut off
For the cheese sauce: 2 tsp flour, 2 tsp butter, milk, grated cheese
Fill saucepan with water and a sprinkle of salt. When it reaches boiling point, add pasta in and cook until ‘al dente’ (firm to the bite).
While pasta is cooking, melt butter in a small microwave-safe cup and mix in flour until it resembles a paste – this is the ‘base’ of the cheese sauce. Add in milk slowly, stirring every so often until it mixes in with the base. When cup is half-full, put in microwave for 30 seconds and stir when time is up. Repeat stir until you see the sauce bubbling and/or rising upwards. Keep a close watch on it so it doesn’t spill over the sides! When sauce is reasonably thick, grate cheese and stir in.
Chop up broccoli florets and put in either saucepan or microwave-safe bowl to cook for about 5 minutes with a bit of water. For the latter option put cling wrap over the bowl to allow broccoli to steam properly.
Drain pasta out of saucepan and into a sieve, rinsing with hot water. Toss in cooked broccoli and pour cheese sauce over top to serve.
One-Pot Chicken Carbonara:
Skinless chicken breast fillet
Plain pasta spaghetti
Frozen mixed vegetables
(At the time of making, I didn’t have any chopped bacon or onion, which are typical carbonara ingredients. Feel free to add these in with the chicken in the pan if you want).
Add spaghetti to a pot of water and bring to the boil. Chop chicken breast up into pieces and heat a frypan with a splash of oil. Once pan is hot, add chicken and turn once sides are browned. Add mixed vegetables to the pot of pasta midway through cooking, or cook in a separate bowl in the microwave for 5 minutes. Drain pasta into sieve and add veges and chicken. Lastly, pour in carbonara sauce into the pot and mix around. Pour into a bowl and garnish with a sprinkle of grated cheese. Yum yum!