Avocado Pasta

Pasta and avocado in the same sentence? YES PLEASE! Add chickpeas to the mix and you’ve got one hell of a great nutritious pasta bowl. Nutritious, healthy, easy to make AND TASTY! What more can you ask for really?

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Ingredients

85g (uncooked weight) wholewheat penne

For the sauce:

1/2 avocado

1/2 squeezed lemon

1 garlic clove

1 tbsp tahini

1 tbsp water

15g parmesan cheese

Salt and pepper to taste

Topping

Roasted chickpeas

Method

Cook your pasta according to the packet instruction.

Mash the avocado, add in the minced garlic and add all other ingredients – give it a good mix.

Once it’s ready, drain the pasta and mix in the sauce.

For the proteins I added the roasted chickpeas. An actual DELIGHT, try it and let us know 😉.

Until the next recipe,

FittyGalz x

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#PastaWeek – The Tahini Pasta

The #FittyPastaWeek comes to an end and we hope that you guys enjoyed this week as much as we did!

We truly wanted to show that eating pasta can be healthy AND tasty and that there are so many alternatives out there to eat healthy and tasty foods – you just have to make the right choices ❤️.

We would LOVE to know if you have made any of the recipes we have shared and which recipe is your favorite?

Also shall we do another #FittyWeeklyChallenge? What should it be? Rice, Chocolate, Peanut Butter? Let us know what ingredient speaks to you most!

Enough rambling though, this tahini pasta recipe is so warm, tasty and has a nutty and rich flavor that we cannot get tired of!

Ingredients

For the sauce 

1 tbsp tahini

4 tbsp water

1 tbsp olive oil

1/2 squeezed lemon

30g grated parmesan

Salt & pepper

For the pasta

85g farfalle or any other pasta you like 😋

Method

Cook you pasta according to package instruction.

In a bowl, mix all the ingredients for the sauce.

Pour it over the cooked pasta.

Simple, quick AND healthy 😉

Until the next recipe,

FittyGalz x

#PastaWeek – The Creamy Mushroom Pasta

We are all guilty of it guys – we all love that creamy mushroom pasta that just warms up the soul! ❤️

This healthy version is so easy to make, needs only 6 ingredients, is so creamy and full of flavor – what else could you ask for?

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Let’s get cooking!

Ingredients

For the sauce

5 big mushrooms

1 onion

120g natural yoghurt

1 garlic clove

Fresh basil and thyme

1 tbsp wholegrain mustard

For the pasta

85g wholewheat fusilli

Method

Cut your mushrooms and transfer to a frying pan. Let them cook in their water.

In a bowl mix all other ingredients for the sauce – add them to the mushrooms once they are cooked.

Transfer the sauce into the cooked fusilli and get ready to enjoy the amazing mix of flavors!

Sprinkle some parmesan cheese on top for an extra creaminess.

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Until the next recipe,

FittyGalz x

#PastaWeek – Ratatouille Lasagna

Would it even be a pasta week without a delicious lasagna dish? We think NOT!

This ratatouille lasagna is packed with vegetables and a healthy cheese sauce that is just SO tasty! You guys have to try this recipe – it’s perfect when having people over but also on a cosy night in.

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Ingredients

For the sauce

1 aubergine

1 zucchini

3 peppers (green, red, yellow)

200ml tomato sauce

Cheese sauce

200g ricotta cheese

Handful of fresh basil leaves

Fresh Thym

1 egg

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For the pasta

Wholewheat Lasagna sheets

Method 

Pre-heat your oven to 190°.

Put your lasagna sheets in boiling water for 5 mins one by one to avoid them getting stuck to one another.

Cut your vegetables into cubes and transfer them into a frying pan. There is no need to cook them in oil as they are full of water and will cook in their own juices.

Once they start melting add the tomato sauce, cover and let cook on medium heat for 15 mins.

In the meantime mix all the ingredients for the cheese sauce and add salt and pepper.

On a lasagna tray, start by a layer of lasagna sheets, followed by a layer of cooked vegetables, followed by a layer of lasagna sheet and a layer of the ricotta mixture. Build it up until the top where you will finish with a layer of ricotta mixture and shredded mozzarella.

Put in the oven for 35-40 mins.

An ABSOLUTE TREAT 😉.

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Until the next recipe,

FittyGalz x

#PastaWeek – Healthy Penne Arrabiata

Hello guys! Hope you are enjoying this pasta week as much as we are enjoying sharing it with you – let us know what was your favorite recipe from this week so far?

Today we are sharing this penne arrabiata. The sauce is generally packed with chilli oil that can make this recipe really high calories. However we are using a special spice: Harissa!

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This is a game changer you guys – you HAVE to try this recipe ❤️.

Ingredients

For the sauce

1 aubergine

50ml tomato sauce

1 garlic clove

1 tbsp harissa

For the pasta 

85g wholewheat penne pasta

Method 

Cut your aubergine in half and put it in a pan with boiling water for 5 mins.

Get it out and cut it into 3 cm cubes. Transfer into a frying pan.

Cook on medium heat and add your tomato sauce and garlic clove while stirring frequently.

Cook and let simmer for about 10 mins until the aubergines get soft.

Transfer the sauce into the cooked penne.

Sprinkle with some chilli oil and optional cheese and dive in ❤️.

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Your pasta is ready to be enjoyed 😉.

Until the next recipe,

FittyGalz x

#PastaWeek – The Healthy Pesto

Mid-way through the week and we are treating ourselves to this cosy, delicious and super healthy pesto pasta!

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The creaminess comes from the avocado and gives the sauce such a great texture that we can assure you will L-O-V-E!

Ingredients

For 1 person

For the sauce

1/2 avocado

1 tbsp olive oil

1/2 squeezed lemon juice

15 cl milk

Handful spinach

Handful fresh basil leaves

Handful pine nuts (about 15g)

1 garlic clove

Salt and pepper

For the pasta

85g cooked wholewheat pasta

Method

In a food processor, combine all the ingredients for the sauce. You can also add about 30g parmesan for extra taste.

Cook your pasta according to instructions. Once ready just blend in your pesto sauce.

You can also cook plum tomatoes with pine nuts in garlic and 1 tbsp olive oil and add on top of your dish!

Super simple, 10 mins to make and delicious 😋.

Also note that the “normal” pesto contains so much olive oil/cheese and is therefore so high in calories, therefore this is a great and tasty alternative to your usual pesto sauce! Guilt-free :).

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Until the next recipe,

FittyGalz x

 

#PastaWeek – Ravioli Courgettes

Would it even be a Pasta week without the classic Ravioli? We don’t believe so!

And this is why we came up with this super easy, super tasty and of course super healthy ravioli courgette recipe 😉. It’s fun to make, low-carb and just a great alternative to eat your vegetables in a creative and fun way.

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What’s more? There’s only 4 ingredients to this recipe! YES 4  INGREDIENTS! Who said healthy had to be expensive?

Ingredients

2 big zucchinis (courgettes)

200g ricotta

4 handful of spinach

Spices: salt, pepper, olive oil

For the sauce

Tomato sauce

Shredded mozzarella (optional)

Method

Start by cooking your spinach in 1 tbsp olive oil until it melts. Mix it with the ricotta cheese and add salt and pepper.

Pre-heat your oven to 180°.

Cut your zucchinis into thick stripes. Take 2 stripes and lay them vertically, take another 2 and lay them on the previous 2 horizontally. Put your mixture in the middle and close it by doing vertical/horizontal/vertical/horizontal. It is all explained in the video below!

Continue doing so until your mixture finishes.

In a baking tray, layer some tomato sauce and put your courgette raviolis on top. Sprinkle with shredded mozzarella.

Put in the oven for 25 mins.

Your spinach/ricotta raviolis are now ready to be enjoyed 😉.

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Until the next recipe,

FittyGalz x