18 Delicious Healthy Pasta Recipes Nutritious

Hungry for pasta that’s both delicious and nutritious? You’re in luck! Our roundup of 18 Delicious Healthy Pasta Recipes is packed with flavorful, wholesome dishes that prove you don’t have to sacrifice taste for health. From quick weeknight dinners to cozy comfort food, these recipes are sure to satisfy your cravings and keep you coming back for more. Let’s dig in!

Whole Wheat Spaghetti with Avocado Pesto

Very few dishes are as satisfying and easy to whip up as this whole wheat spaghetti with avocado pesto. You’re going to love how creamy and flavorful it turns out, with just the right amount of freshness from the avocado.

Ingredients

• 8 oz whole wheat spaghetti
• 1 ripe avocado, pitted and peeled
• a couple of garlic cloves
• a big handful of fresh basil leaves
• a splash of lemon juice
• 1/4 cup of olive oil
• a pinch of salt
• a sprinkle of black pepper
• 1/4 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. While the pasta cooks, toss the avocado, garlic cloves, basil leaves, lemon juice, olive oil, salt, and black pepper into a food processor.
4. Blend until smooth, scraping down the sides as needed to get everything mixed well.
5. Drain the pasta, reserving a cup of the pasta water.
6. Toss the spaghetti with the avocado pesto in the pot, adding a splash of the reserved pasta water if it’s too thick.
7. Stir in the grated Parmesan cheese until everything is nicely coated.
8. Serve immediately, garnished with extra basil leaves or a sprinkle of Parmesan if you like.

You’ll notice the pesto clings beautifully to the spaghetti, offering a creamy texture with a bright, herby kick. Try topping it with some cherry tomatoes or grilled chicken for an extra flavor boost.

Zucchini Noodles with Cherry Tomatoes and Basil

Craving something light yet satisfying? You’ll love these zucchini noodles tossed with juicy cherry tomatoes and fresh basil. It’s a simple, vibrant dish that screams summer.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• A couple of handfuls of cherry tomatoes, halved
• A small bunch of fresh basil, roughly chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• A sprinkle of grated Parmesan cheese (optional)

Instructions

1. Heat a splash of olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Don’t let it brown or it’ll taste bitter.
3. Toss in the cherry tomatoes and cook for 2-3 minutes, until they start to soften.
4. Add the zucchini noodles to the pan. Tip: If you’re using store-bought zoodles, pat them dry first to avoid a watery dish.
5. Season with a pinch of salt and pepper, then gently toss everything together for another 2-3 minutes. Tip: Zucchini cooks quickly, so keep an eye on it to avoid mushiness.
6. Remove from heat and stir in the fresh basil.
7. Serve immediately, with a sprinkle of Parmesan cheese if you like.

Ready in just minutes, this dish offers a delightful crunch from the zoodles, balanced by the sweetness of tomatoes and the aromatic touch of basil. Try topping it with grilled chicken or shrimp for an extra protein boost.

Quinoa Pasta with Spinach and Feta

Back when you thought quinoa pasta was just a health fad, this recipe comes along to prove it’s a game-changer. You’ll love how the spinach and feta come together for a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz quinoa pasta
• A couple of handfuls of fresh spinach
• 1/2 cup crumbled feta cheese
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
2. Add the quinoa pasta and cook according to package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a pan over medium heat.
4. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Toss in the spinach and cook just until wilted, about 2 minutes.
6. Drain the pasta, reserving a cup of pasta water.
7. Combine the pasta with the spinach mixture in the pan, adding a splash of pasta water to help everything come together.
8. Stir in the crumbled feta cheese until it starts to melt slightly.
9. Season with salt if needed, and serve immediately.

Ready to dig in? The quinoa pasta has a satisfying bite, while the feta adds a creamy tang. Try topping it with a fried egg for an extra protein punch.

Lentil Pasta with Mushroom and Garlic Sauce

Now, if you’re looking for a cozy yet hearty dish that’s packed with flavor, this lentil pasta with mushroom and garlic sauce is your go-to. It’s simple, satisfying, and just the thing for a busy weeknight.

Ingredients

• 8 oz lentil pasta
• 2 cups sliced mushrooms
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• A splash of white wine (optional)
• A couple of fresh thyme sprigs
• Salt and pepper to get it just right

Instructions

1. Bring a large pot of salted water to a boil. Add the lentil pasta and cook according to package instructions, usually about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes.
3. Throw in the minced garlic and thyme, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the vegetable broth and a splash of white wine if using. Let it simmer until the liquid reduces by half, about 3-4 minutes. Tip: This concentrates the flavors beautifully.
5. Drain the pasta, reserving a bit of the cooking water. Toss the pasta with the mushroom sauce, adding a splash of the reserved water if needed to loosen the sauce.
6. Season with salt and pepper, give it one final toss, and you’re ready to serve.

Just imagine the earthy mushrooms and garlic melding with the hearty lentil pasta, creating a dish that’s both comforting and nutritious. Serve it with a sprinkle of Parmesan or a handful of arugula for a fresh contrast.

Brown Rice Pasta with Roasted Vegetables

Now, if you’re looking for a dish that’s both hearty and healthy, you’ve hit the jackpot. This brown rice pasta with roasted veggies is a game-changer for weeknight dinners.

Ingredients

• 8 oz of brown rice pasta
• 2 cups of chopped mixed vegetables (think zucchini, bell peppers, and cherry tomatoes)
• A couple of tbsp of olive oil
• A pinch of salt and pepper
• A sprinkle of garlic powder
• A handful of fresh basil leaves

Instructions

1. Preheat your oven to 400°F. This ensures your veggies get perfectly roasted.
2. Toss the chopped veggies with olive oil, salt, pepper, and garlic powder on a baking sheet. Spread them out so they roast evenly.
3. Roast for 20-25 minutes, giving them a stir halfway through. You’ll know they’re done when they’re slightly caramelized.
4. While the veggies roast, cook the pasta according to the package instructions. Pro tip: save a cup of pasta water for later.
5. Drain the pasta and return it to the pot. Add the roasted veggies and a splash of the reserved pasta water to bring it all together.
6. Tear the basil leaves and stir them in for a fresh pop of flavor.

Unbelievably simple, right? The pasta has a satisfying chew, and the roasted veggies add a sweet, smoky depth. Try topping it with a drizzle of balsamic glaze for an extra flavor kick.

Chickpea Pasta with Kale and Lemon

Diving into a bowl of Chickpea Pasta with Kale and Lemon feels like a hug from the inside. It’s light, refreshing, and packed with flavors that dance on your tongue. Perfect for those days when you want something wholesome without spending hours in the kitchen.

Ingredients

• 8 oz chickpea pasta
• A couple of cups of chopped kale
• 2 cloves of garlic, minced
• The zest and juice of 1 lemon
• A splash of olive oil
• A pinch of red pepper flakes
• Salt, just enough to season
• A handful of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to the package instructions, usually about 8 minutes.
2. While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 1 minute.
3. Toss in the chopped kale, stirring until it starts to wilt, roughly 2 minutes. Tip: If the pan seems dry, a little pasta water can help steam the kale.
4. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the pan with the kale.
5. Stir in the lemon zest and juice, tossing everything together. If the dish seems too dry, add a splash of the reserved pasta water to loosen it up.
6. Season with salt to taste and sprinkle with grated Parmesan cheese before serving. Tip: For extra flavor, let the pasta sit for a minute off the heat before serving to let the flavors meld.

Vibrant and zesty, this dish is a celebration of simple ingredients coming together beautifully. The chickpea pasta adds a satisfying bite, while the kale and lemon bring a fresh, slightly peppery kick. Try serving it with a side of crusty bread to soak up all the deliciousness.

Spaghetti Squash with Turkey Meatballs

Wow, have you ever tried turning spaghetti squash into a low-carb pasta alternative? It’s a game-changer, especially when topped with juicy turkey meatballs. This dish is a cozy, healthy twist on a classic that you’ll want to make on repeat.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of salt and pepper
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with a splash of olive oil and sprinkle with a pinch of salt. Place them cut-side down on a baking sheet.
3. Roast for about 40 minutes, or until the flesh is easily pierced with a fork. Tip: Don’t overcrowd the baking sheet to ensure even cooking.
4. While the squash roasts, mix the ground turkey, egg, breadcrumbs, minced garlic, another pinch of salt and pepper, oregano, and Parmesan in a bowl.
5. Form the mixture into about 12 meatballs, each roughly the size of a golf ball. Tip: Wet your hands to prevent sticking.
6. Heat a splash of olive oil in a large skillet over medium heat. Add the meatballs, cooking for about 10 minutes, turning occasionally, until golden brown and cooked through.
7. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for 5 minutes to let the flavors meld. Tip: Cover the skillet to avoid splatters.
8. Use a fork to scrape the roasted spaghetti squash into strands. Divide between plates and top with the turkey meatballs and sauce.

But the best part? The squash strands have this amazing al dente texture that pairs perfectly with the tender meatballs. Try sprinkling extra Parmesan on top for a cheesy finish or serving it with a side of garlic bread to soak up the sauce.

Gluten-Free Pasta with Broccoli and Almonds

Believe it or not, whipping up a delicious gluten-free pasta dish is easier than you think, especially when you’ve got crunchy almonds and fresh broccoli in the mix. Perfect for those nights when you’re craving something hearty but still want to keep it light and nutritious.

Ingredients

• 8 oz gluten-free pasta (any shape you like)
• A couple of cups of fresh broccoli florets
• A handful of almonds, roughly chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of red pepper flakes (optional for a little heat)
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the gluten-free pasta to the boiling water and cook according to the package instructions, usually about 7-9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 30 seconds until fragrant.
4. Throw in the broccoli florets and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the broccoli is bright green and slightly tender. Tip: Don’t overcook the broccoli to keep that nice crunch.
5. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the broccoli.
6. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Sprinkle the chopped almonds on top and give it one final toss.

Vibrant and full of texture, this dish is a delightful mix of creamy pasta, crisp broccoli, and the nutty crunch of almonds. Serve it straight from the skillet for a rustic touch, or plate it up with an extra sprinkle of almonds for garnish.

Black Bean Pasta with Corn and Cilantro

Very few dishes hit the spot like a hearty bowl of pasta, especially when it’s packed with flavors that dance on your palate. This black bean pasta with corn and cilantro is a game-changer for your weeknight dinners—simple, satisfying, and bursting with freshness.

Ingredients

• 8 oz of black bean pasta
• A couple of ears of corn, kernels cut off
• A handful of fresh cilantro, chopped
• A splash of olive oil
• 2 cloves of garlic, minced
• A pinch of salt
• A squeeze of lime juice

Instructions

1. Bring a large pot of salted water to a boil. Add the black bean pasta and cook according to the package instructions, usually about 7-9 minutes, until al dente.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
3. Toss in the corn kernels and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the corn is slightly charred and tender.
4. Drain the pasta, reserving a cup of the pasta water. Add the pasta to the skillet with the corn.
5. Throw in the chopped cilantro and a squeeze of lime juice. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Serve immediately, garnished with extra cilantro if you like. The pasta should be creamy with a bit of chew, the corn adds a sweet crunch, and the lime gives it a zesty kick. Perfect for a quick dinner or to pack for lunch the next day.

Absolutely delightful, this dish brings a comforting yet vibrant twist to your table. The black bean pasta offers a protein-packed base, while the corn and cilantro add layers of texture and freshness that’ll have you coming back for seconds.

Whole Grain Penne with Asparagus and Peas

Perfect for those nights when you want something wholesome but don’t feel like spending hours in the kitchen, this dish brings together the earthy flavors of asparagus and peas with the satisfying chew of whole grain penne.

Ingredients

• 8 oz whole grain penne
• a bunch of asparagus, trimmed and cut into 1-inch pieces
• a cup of frozen peas
• a couple of garlic cloves, minced
• a splash of olive oil
• a pinch of red pepper flakes
• a handful of grated Parmesan cheese
• salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne and cook according to package instructions until al dente, about 10 minutes. Tip: Reserve a cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Toss in the asparagus pieces, cooking for 3-4 minutes until bright green and slightly tender.
6. Stir in the frozen peas, cooking for another 2 minutes until heated through. Tip: Frozen peas don’t need much time, so add them towards the end.
7. Drain the pasta and add it to the skillet with the vegetables.
8. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
9. Season with salt and freshly ground black pepper to taste, then sprinkle with a handful of grated Parmesan cheese.
10. Toss everything together until well combined and serve immediately.

Combining the crisp-tender asparagus and sweet peas with the nutty penne creates a dish that’s both comforting and fresh. For an extra touch, top with a drizzle of good olive oil and more Parmesan right at the table.

Eggplant Lasagna with Ricotta and Spinach

This eggplant lasagna with ricotta and spinach is the kind of dish that makes you feel like a gourmet chef without all the fuss. Perfect for those nights when you want something hearty but not too heavy.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• A splash of olive oil
• 2 cups of ricotta cheese
• A couple of handfuls of fresh spinach, roughly chopped
• 1 egg
• A pinch of salt and pepper
• 2 cups of your favorite marinara sauce
• 1 cup of shredded mozzarella cheese
• A sprinkle of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet. Roast for 20 minutes, flipping halfway, until they’re golden and tender. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
3. While the eggplant is roasting, mix the ricotta, spinach, egg, salt, and pepper in a bowl. This is your creamy, flavorful filling.
4. Spread a thin layer of marinara sauce at the bottom of a baking dish. Layer half the eggplant slices on top, then spread the ricotta mixture over them. Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and Parmesan.
5. Bake for 25 minutes, until the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before cutting to keep the layers neat.
6. Broil for the last 2 minutes if you like a more toasted cheese top. Just keep an eye on it to prevent burning.

Out of the oven, this lasagna is a beautiful mess of creamy, cheesy, and slightly smoky flavors. Serve it with a crisp salad to cut through the richness, or enjoy it straight from the dish—no judgment here.

Buckwheat Pasta with Pumpkin and Sage

Think you’ve tried every pasta dish out there? Buckwheat pasta with pumpkin and sage is here to prove you wrong. It’s the perfect blend of nutty, sweet, and savory, all in one cozy bowl.

Ingredients

• 8 oz buckwheat pasta
• 2 cups of diced pumpkin (about a small pumpkin)
• A handful of fresh sage leaves
• 2 tbsp olive oil
• A splash of vegetable broth
• Salt, just a pinch
• A couple of garlic cloves, minced
• 1/4 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the diced pumpkin with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes until soft and slightly caramelized.
2. While the pumpkin roasts, bring a large pot of salted water to a boil. Cook the buckwheat pasta according to the package instructions, usually about 8-10 minutes for al dente.
3. Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and sage leaves, cooking until the garlic is golden and the sage is crispy, about 2 minutes.
4. Drain the pasta, reserving a splash of the cooking water. Add the pasta to the pan with the garlic and sage, along with the roasted pumpkin and a splash of vegetable broth. Toss everything together gently.
5. Finish by sprinkling the grated Parmesan cheese over the top, giving it one last toss to combine.

Ladle this dish into bowls and watch as the creamy pumpkin clings to the hearty buckwheat pasta. The crispy sage adds a burst of flavor in every bite, making it a dish you’ll want to make again before the season’s over.

Farro Pasta with Roasted Red Pepper Sauce

Farro pasta with roasted red pepper sauce is the kind of dish that feels like a hug in a bowl. You’ll love how the nutty farro pairs with the sweet, smoky sauce.

Ingredients

• 1 cup farro pasta
• 2 large red bell peppers
• 2 cloves garlic, minced
• A splash of olive oil
• 1/2 cup vegetable broth
• A pinch of salt
• A couple of fresh basil leaves, torn

Instructions

1. Preheat your oven to 400°F. This high heat will help char the peppers perfectly.
2. Place the whole red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway, until the skins are blackened.
3. Let the peppers cool in a covered bowl for 10 minutes. The steam makes peeling easier.
4. Peel the peppers, remove the seeds, and chop them roughly.
5. Heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
6. Add the chopped peppers and vegetable broth to the pan. Simmer for 5 minutes to blend the flavors.
7. While the sauce simmers, cook the farro pasta according to the package instructions. Drain and set aside.
8. Blend the pepper mixture until smooth. Tip: For a silkier sauce, strain it through a fine mesh.
9. Toss the cooked farro pasta with the sauce. Season with a pinch of salt.
10. Garnish with torn basil leaves before serving.

This dish boasts a creamy texture with a bold, smoky flavor from the roasted peppers. Try serving it with a sprinkle of vegan parmesan for an extra umami kick.

Spelt Pasta with Artichokes and Olives

Guess what? You’re about to make a dish that’s as easy to whip up as it is delicious. Spelt pasta with artichokes and olives is your ticket to a hearty, flavorful meal that feels fancy without the fuss.

Ingredients

• 8 ounces of spelt pasta
• A couple of artichoke hearts, chopped
• A handful of pitted olives, sliced
• 2 tablespoons of olive oil
• A splash of white wine
• 2 cloves of garlic, minced
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Bring a large pot of salted water to a boil. Add the spelt pasta and cook for about 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Toss in the chopped artichokes and olives, cooking for another 3 minutes. Tip: If the pan gets dry, a splash of white wine adds great flavor and moisture.
4. Drain the pasta, reserving a cup of the cooking water. Add the pasta to the pan with the artichokes and olives.
5. Stir everything together, adding a bit of the reserved pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling better.
6. Season with salt to taste, give it one final stir, and remove from heat.

Mmm, the spelt pasta has a nutty depth that pairs perfectly with the briny olives and tender artichokes. Serve it with a sprinkle of Parmesan or enjoy as is for a simple, satisfying dish.

Tomato Basil Spaghetti with Grilled Chicken

Absolutely nothing beats a simple, flavorful pasta dish after a long day, and this Tomato Basil Spaghetti with Grilled Chicken is just the ticket. You’ll love how the fresh basil and juicy tomatoes come together with perfectly grilled chicken for a meal that’s both comforting and a bit fancy.

Ingredients

• 8 oz spaghetti
• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 2 cloves of garlic, minced
• A pint of cherry tomatoes, halved
• A handful of fresh basil leaves, chopped
• A splash of balsamic vinegar
• Salt and freshly ground black pepper to taste
• A sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water before draining for later use.
2. While the pasta cooks, heat a grill pan over medium-high heat. Brush the chicken breasts with a bit of olive oil and season with salt and pepper. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for a few minutes before slicing. Tip: Don’t skip the resting step—it keeps the chicken juicy.
3. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
4. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, just until they start to soften. Tip: A splash of balsamic vinegar at this stage adds a nice tangy depth.
5. Toss the drained spaghetti into the skillet with the tomatoes. Add the chopped basil and a splash of the reserved pasta water to help the sauce cling to the pasta. Season with salt and pepper to taste.
6. Divide the spaghetti among plates, top with sliced grilled chicken, and finish with a sprinkle of Parmesan cheese.

Crisp, fresh, and bursting with flavor, this dish is a weeknight winner. Try serving it with a side of garlic bread to soak up any extra sauce, or a simple green salad for a lighter touch.

Cauliflower Alfredo Pasta with Shrimp

Oh, you’re going to love this twist on a classic. Creamy, dreamy alfredo sauce made with cauliflower for a lighter touch, paired with succulent shrimp for that perfect bite.

Ingredients

• 1 head of cauliflower, chopped into florets
• 2 cups of heavy cream
• 1/2 cup of grated Parmesan cheese
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1 pound of shrimp, peeled and deveined
• 12 ounces of fettuccine pasta
• A pinch of salt and pepper
• A sprinkle of parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the shrimp, seasoning with a pinch of salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the cauliflower florets and heavy cream to the skillet. Bring to a simmer, then reduce heat and cover, cooking until the cauliflower is tender, about 10 minutes.
5. Transfer the cauliflower mixture to a blender, add the Parmesan cheese, and blend until smooth. Tip: For an extra smooth sauce, blend for a full minute.
6. Return the sauce to the skillet, add the cooked pasta and shrimp, tossing everything together until well coated and heated through. Tip: If the sauce is too thick, a little pasta water can loosen it up.
7. Garnish with a sprinkle of parsley before serving. Tip: For a bit of crunch, top with toasted breadcrumbs.

Rich and creamy with a subtle sweetness from the cauliflower, this dish is a comforting yet sophisticated weeknight dinner. Serve it with a crisp white wine and a side of garlic bread for dipping into that luscious sauce.

Sweet Potato Noodles with Almond Butter Sauce

Zesty and vibrant, this sweet potato noodles with almond butter sauce is your next go-to for a quick, nutritious meal. You’ll love how the creamy sauce clings to every noodle, making each bite a perfect mix of sweet and savory.

Ingredients

• 2 large sweet potatoes, spiralized into noodles
• A generous scoop of almond butter (about 1/4 cup)
• A splash of soy sauce (around 2 tbsp)
• A couple of garlic cloves, minced
• A drizzle of maple syrup (1 tbsp)
• A pinch of red pepper flakes
• A handful of chopped cilantro for garnish
• A squeeze of lime juice (about 1 tbsp)

Instructions

1. Heat a large skillet over medium heat and add the sweet potato noodles. Cook for about 5 minutes, stirring occasionally, until they start to soften but still have a bit of crunch.
2. While the noodles cook, whisk together the almond butter, soy sauce, minced garlic, maple syrup, and red pepper flakes in a small bowl until smooth. Tip: If the sauce is too thick, add a teaspoon of warm water to thin it out.
3. Pour the almond butter sauce over the noodles in the skillet. Toss everything together and cook for another 2 minutes, ensuring the noodles are evenly coated. Tip: Keep the heat medium to prevent the sauce from burning.
4. Remove from heat and finish with a squeeze of lime juice and a sprinkle of chopped cilantro. Tip: The lime juice brightens up the dish, so don’t skip it!

Best enjoyed fresh, the noodles have a delightful chewiness, and the sauce brings a rich, nutty flavor with a hint of spice. Try topping with extra cilantro and a few crushed almonds for added crunch.

Barley Pasta with Beetroot and Goat Cheese

Alright, let’s dive into making this vibrant and tasty dish that’s perfect for when you’re craving something a bit different. Barley pasta with beetroot and goat cheese is a colorful, hearty meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup barley pasta
• 2 medium beetroots, peeled and diced
• a splash of olive oil
• a couple of garlic cloves, minced
• 1/2 cup crumbled goat cheese
• a pinch of salt
• a dash of black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Bring a large pot of salted water to a boil. Add the barley pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Save a cup of pasta water before draining; it’s great for adjusting sauce consistency.
2. While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the diced beetroot and minced garlic, sautéing for about 5 minutes until the beetroot starts to soften.
3. Stir in the balsamic vinegar, a pinch of salt, and a dash of black pepper to the beetroot mixture. Cook for another 2 minutes to let the flavors meld. Tip: The vinegar adds a nice tanginess that balances the sweetness of the beetroot.
4. Drain the pasta and return it to the pot. Add the beetroot mixture and toss to combine. If the mixture seems dry, add a bit of the reserved pasta water to loosen it up.
5. Remove from heat and gently fold in the crumbled goat cheese. Tip: Adding the cheese off the heat prevents it from melting too much, keeping those lovely creamy bits intact.

Dish out this beautiful pasta and enjoy the contrast of the earthy beetroot with the creamy, tangy goat cheese. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for a cozy dinner or impressing guests with minimal effort.

Conclusion

You’ve just discovered 18 delicious, healthy pasta recipes that prove nutritious meals can be incredibly tasty too! Whether you’re craving something creamy, zesty, or packed with veggies, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love by pinning it on Pinterest for others to enjoy!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.