7. Creamy cheese and tomato macaroni



Ingredients

· 300g whole-wheat macaroni, or other small pasta shapes

· 25g tomatoes in oil, drained and roughly chopped

· 2 tbsp fresh cream

· 1 tbsp tomato purée

· 1 tbsp parmesan, grated

Method

· Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)

· Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.

Recipe Courtesy: Good Food

9. Pasta with chicken and mushrooms



Ingredients

· 450g whole-grain pasta

· 2 tablespoons olive oil

· 250g boneless, skinless chicken breasts, cut up

· 1 tablespoon olive oil

· 1 medium onion, chopped

· 250g mushrooms, quartered

· Salt and black pepper to taste

· 1 pint cherry tomatoes, halved

· 1/2 cup low-sodium chicken broth

· 1/4 cup grated Parmesan

· 2 tablespoons chopped fresh parsley

Method

· Cook the pasta according to the package directions; drain and return it to the pot.

· Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes; transfer to a plate.

· Add the olive oil, onion, and mushrooms to the skillet; season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until tender, 4 to 6 minutes.

· Return the chicken to the skillet, add the tomatoes and broth, and cook until the sauce has thickened, 3 to 4 minutes.

· Add the chicken and vegetables, Parmesan, and parsley to the pasta and toss to combine.

Recipe Courtesy: Charlyne Mattoxoss for Real Simple