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    Healthier Pasta 4 Ways

    *eats pasta for every meal*

    1. Whole Wheat Pasta With Roasted Red Pepper Sauce

    Servings: 4-6


    2 tablespoons oil, divided

    1 sweet onion, diced

    1 16 ounce jar roasted red peppers, drained and roughly chopped

    3 cloves garlic, minced

    Salt, to taste

    1 teaspoon dried oregano

    ½ teaspoon paprika

    ½ teaspoon pepper

    1 cup vegetable broth

    ¾ cup almond milk

    8 ounces whole wheat pasta,

    ¼ cup basil, plus more for garnish, roughly chopped


    1. Heat 1 tablespoon of oil in a large pan over medium high heat.

    2. Add the onions, roasted peppers, garlic, salt, oregano, paprika, and pepper and sauté until the onions have softened and the mixture has started to dry out, about 4 minutes.

    3. Transfer the pepper mixture to a food processor or blender and purée until smooth.

    4. Heat the remaining oil in the empty skillet and transfer the red pepper purée back to the skillet.

    5. Once the contents of the skillet start to thicken, pour in the vegetable broth and almond milk.

    6. Bring the sauce to a simmer and stir until reduced slightly.

    7. Add in the red wine vinegar and stir until well incorporated.

    8. Add the al dente pasta and basil to the pan and toss until well coated.

    9. Remove from heat and serve, topping with more basil.

    10. Enjoy!

    2. Tomato Spinach Pasta

    Servings: 4-6


    1 tablespoon oil

    3 cloves garlic, minced

    1½ cups cherry tomatoes, halved

    Salt, to taste

    Pepper, to taste

    ½ cup white wine

    3 cups spinach, roughly chopped

    8 ounces spinach pasta or whole wheat pasta, al dente

    ½ cup grated Parmesan cheese, plus more for serving


    1. Heat the oil in a large pan over medium heat.

    2. Add the garlic and stir, about 30 seconds, until aromatic.

    3. Add the cherry tomatoes, and season with salt and pepper. Cook until the tomatoes begin to soften, about 3 minutes.

    4. Add the white wine and stir the sauce until the liquid has thickened.

    5. Add the spinach and stir to combine.

    6. Add the pasta and toss with the tomatoes and spinach.

    7. Add the Parmesan and stir until the pasta is fully coated.

    8. Top with a sprinkle of parmesan cheese, if desired.

    9. Enjoy!

    3. Roasted Butternut Squash Pasta

    Servings: 4


    1 butternut squash, peeled and cubed

    ½ white onion, chopped roughly

    Olive oil, to taste

    Salt, to taste

    Pepper, to taste

    Nutmeg, to taste

    1 cup vegetable broth

    1 cup almond milk

    2 cloves garlic, minced

    1 teaspoon red pepper flakes, optional

    1 teaspoon dried sage

    1 head broccoli, steamed

    8 ounces whole wheat pasta, cooked

    Grated Parmesan, to serve


    1. Preheat oven to 400°F (200°C).

    2. Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.

    3. Roast for 25-30 minutes, or until tender.

    4. Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.

    5. In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.

    6. Add cooked pasta and steamed broccoli and stir to combine.

    7. Top with Parmesan, and enjoy!

    4. Healthier Chicken Alfredo Pasta

    Servings: 4


    1 tablespoon olive oil

    2 chicken breasts, cubed

    1 teaspoon salt

    ½ teaspoon pepper

    3 cloves garlic, minced

    2 tablespoons flour

    1 cup chicken broth

    1 cup skim milk, or milk of choice

    ½ teaspoon salt

    ¼ teaspoon pepper

    2 cups spinach

    2 cups whole grain penne pasta, cooked

    ¼ cup Parmesan, optional


    1. Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.

    2. Remove the chicken from the pan and set aside.

    3. In the same pan, add the garlic and sauté for one minute over medium heat.

    4. Sprinkle the flour over the garlic and slowly add in the chicken stock.

    5. Quickly stir to avoid lumps.

    6. Add in the skim milk, stir, and allow to reach a boil to thicken sauce. Season with salt and pepper.

    7. Once the sauce is thickened, add in the spinach and stir until wilted.

    8. Remove from heat and add in the cooked penne, chicken, and Parmesan. Stir to coat.

    9. Top with fresh Parmesan and enjoy!

    Watch all of the recipes being made here:

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