Spicy Chicken Pasta

Inspired by one of the meals from the food box I tried out I decided to make a new pasta! This recipe is for 4 persons as I put 3 portions in my freezer so I always have a healthy meal when I don't feel like cooking

Duration: 15 minutes

The ingredients:

• 300 g spelt pasta
• 2 large chicken breasts
• 700 ml passata
• 3 spring onions
• 1/2 red pepper
• 250 g mushrooms
• 2 onions
• 8 fresh sprigs of thyme
• 2 tbs balsamico vinegar
• 1 tbs sweet paprika powder
• Salt & Pepper
• Olive oil

What you do:

1. Cook pasta as directed on the package. 
2. Chop the onion, slice the mushrooms and cut the chicken into small pieces. Heat a splash of olive oil in a frying pan over medium-high heat and fry the onion, mushrooms and chicken 6 to 8 minutes. Remove the seeds from the red pepper, cut into small pieces and put in the pan after 2 minutes together with the tablespoon sweet paprika powder. 
3. Meanwhile, cut the onions into rings. Then put most of the onions along with the passata and balsamic vinegar in the pan, zip the thyme leaves from the sprigs, stir well and let the sauce simmer for about 5 minutes. Season with salt and pepper and serve the sauce on the pasta with the rest of the sping onions sprinkled over it.

Enjoy!

Salmon Spaghetti

After a nice lunch yesterday in Amsterdam and a busy day of work, it was time for a quick but very tasty pasta! Very luxurious, but this was the only night I have to cook this week!

Interested in the Dutch version of the recipe? Click here.

The recipe for 1 person:

Summer Ricotta Pasta

So finally time for a new recipe! It was a super hot and sunny day, and of course that includes a delicious pasta.

Duration: 15 minutes

The ingredients for 1 serving:

• 100g fresh pasta stuffed with Parma ham from the AH 
• 1 egg 
• 125 g ricotta cheese 
• 40 g grated Parmesan cheese 
• 100g chestnut mushrooms 
• 2 garlic cloves
• 1 fennel 
• 2 tasty tomatoes 
• 3 cherry tomatoes 
• hand lettuce 
• olive oil 
• Salt & Pepper

What you do:

1. Cook pasta as directed on the package. 
2. Heat a splash of olive oil in a frying pan over medium heat. Cut the mushrooms into pieces and put it together with 2 crushed garlic cloves in the pan. Meanwhile, cut the fennel into thin strips and place it after a few minutes in the mushrooms and cook along for 2 minutes. In the meantime, cut the tasty tomatoes into pieces and add briefly to the pan so they get a bit warm. 
3. In a bowl, beat the egg with the ricotta and 30 g grated Parmesan cheese and fresh pepper. Drain the pasta but make sure you save a cup of cooking water. Put the vegetable mixture with the pasta in the pan and stir the ricotta sauce through it until it sticks to the pasta. If necessary add some hot water that you saved if it's not smooth enough. 
4. Serve on a handful of lettuce and garnish with halved cherry tomatoes and some extra Parmesan cheese on top.

Bon appétit!

Creamy Pesto Shrimp Pasta

Time for a quick and easy meal that consists of vegetables and other ingredients that I had left. And it was delicious!

Duration: 20 minutes

The ingredients for 1 serving:

• 75 g kamut tagliatella
• 100 g wok shrimps
• 125 ml soya cooking cream
• 1 garlic clove
• 5 large mushrooms
• 1/2 leek
• 1/2 zucchini
• 1 tbs homemade red pesto
• 1 portion cherry tomatoes from the oven
• handful fresh spinach
• Salt & Pepper
• Olive oil

What you do:

1. Start by making the cherry tomatoes. Click here for the recipe..
2. Cook the pasta as directed on the package
3. Cut the zucchini into pieces, the leek into rings and mushrooms into quarters. Fry in a wok or frying pan over medium-high heat in a little olive oil and a crushed clove knoflook.Add the wok shrimps after a couple of minutes. 
4. When everything is cooked you add the cream and red pesto and bring it to taste with salt and pepper. 
5. Drain the pasta and stir into the sauce. Serve with spinach and cherry tomatoes from the oven on top.

Enjoy!

Charlie's 3 favorite pasta's

In this guest blog you will find the 3 favorite pasta's from Charlotte from Charlie's Kitchen!

Charlie's Tagliatella 

First up this delicious tagliatella! 

The ingredients for 2 servings

• 200 g kamut tagliatella
• 250 gr minced chicken
• 1 shallot
• 2 garlic cloves
• 3 tomatoes
• 2 tbs oatcream
• 2 handfuls wild spinach

What you do:

1. Cook the kamut tagliatella as indicated on the package. 
2. Bake the minced chicken along with the cloves of garlic and shallot in about 8 minutes or until tender. After a few minutes add the spinach. 
3. Put the tomatoes in a blender along with 2 tablespoons of oatmeal cream and mix until it has become. a smooth sauce.
4. Then put the tagliatella in a large pan or wok with the sauce and minced chicken and let it stand for 5 minutes on low heat. 

Yum!

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Red Curry Chicken Pasta

Duration: 25 minutes

The ingredients for 2 servings

• 250 g spelt pasta
• 1 chicken breast filet
• 1/2 yellow zucchini
• 10 olives
• 2 garlic cloves
• 1 ts red curry powder
• 1 can tomato puree
• Handful of fresh chives
• 2 sprigs fresh basil
• 2 tbs grated Parmesan cheese
• Coconut oil

What you do:

1. Cook pasta as directed on the package. 
2. Cut the chicken into cubes and fry until golden brown in a little coconut oil. Meanwhile, cut the zucchini into strips and olives in half. Put that with the chicken in the pan and bake until everything is done.
3. Drain the pasta and add to the pan with the chicken. Press 2 garlic cloves over it, cut the bunch of chives finely and add the can of tomato puree and a teaspoon red curry. Stir well and let it sit for 2 to 3 minutes. Serve the pasta with fresh basil leaves and a little Parmesan cheese sprinkled on top.

Enjoy!

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Pasta di Gorgonzola (V)

Picture will follow

This is definitely my favorite cheat meal!

Duration: 20 minutes

The ingredients for 2 servings:

• 250 g spaghetti
• 1 piece of gorgonzola
• 50 g lean bacon strips
• 2 handfulls of arugula

What you do:

1. Cook pasta as directed on the package. Drain the pasta, put the pan back on the heat and add the gorgonzola . Stir until soft and then add the bacon so that there is a creamy cheese sauce. Let this simmer for about 5 minutes. 
2. Put a handful of arugula on each plate and spoon the spaghetti on top.

Enjoy this delicious cheat meal!

Tuna Pasta Salad with Fresh Pesto-Yoghurt Dressing

For today I have made a pasta with leftovers. It's such a waste to throw food away and in combination with a homemade arugula pesto it's super tasty and yet a budget meal.

Duration: 10 minutes

The ingredients for the arugula pesto:

• 40 g arugula
• 25 g Parmesan cheese
• 1 garlic clove
• 2 tbs pine nuts
• 4 tbs extra virgin olive oil

The ingredients for 1 portion:

• 75 g spelt or whole wheat pasta
• 1/2 can of tuna
• 1/2 can of peas
• 1/2 can of corn
• 1/2 sweet paprika
• 1 tbs pine nuts
• 1 tbs Parmesan cheese flakes
• 2 tbs Greek yoghurt

What you do:

1. Cook the pasta as directen on the package.
2. In the meantime, start with making the arugula pesto by putting all the ingredients in your blender or food processor and mix until it's a smooth pasta. Put 1 heaped tablespoon of the pesto in a bowl with 2 tablespoons of Greek yoghurt and mix. Also roast the pine nuts and cut the paprika into small pieces.
3. Drain the pasta and rinse with cold water. Mix in the corn, peas, paprika and tuna. Then stir in 1 to 2 tablespoons of the fresh pesto-yoghurt dressing. Sprinkle over the pine nuts and Parmesan Cheese flakes before you serve.
4. As you can see I ate this the next day so I kept the dressing apart from the rest of the pasta. 

Enjoy!

Pasta Salad with Ham

It's my dad's birthday tomorrow! And therefore no bootcamp for me tomorrow. So I'm going to hit the gym tonight. To save some time I'm going straight from work and eating this delicious salad in the train because I just can't train without eating first.

Duration: 10 minutes

The ingredients for 1 serving

• 65 g spelt or whole wheat pasta
• 1 heaped tbs homemade red pesto
• 100 g green beans
• 1 red paprika
• 8 cherry tomatoes
• 100 g ham
• handful argula
• 50 g feta cheese

What you do:

1. Clean the beans and cut off the ends and cut them in bite-sized pieces. Cook them along with the pasta for about 8 till 10 minutes till both are done. 
2. In the meantime, cut the vegetables and ham and mix through the pasta along with the pesto when it's drained and done. Add the arugula when the pasta has cooled off en finish by crumbling over some feta cheese. 
3. Keep in your refrigerator or eat straight away. 

Eetsmakelijk!

Green Pesto Chicken Pasta Salad

First I didn't want to post yesterday's pasta salad recipe because I already posted my red pesto pasta salad 2 weeks ago and it is really similar. But I got a lot of positive reactions on Instagram so here it is! Hope you enjoy it as much as I did and if you have ideas for more pasta salads I can prep the day before so I can eat them on my way back home from work please leave a comment and maybe I will make your recipe next week!

Scroll down for the Dutch recipe

English recipe:

Duration: 15 minuten

The ingredients for 1 serving:

• 50 g spelt pasta 
• 2 tbs homemade green pesto
• Large handful of arugula 
• 8 cherry tomatoes 
• 75 g smoked chicken 
• 150 g green beans 
• 2 tbs grated Parmesan cheese 
• Extra virgin olive oil

What you do:

1. Clean the beans and cut off the ends. Cook together with the pasta for 10 minutes. I always do this the day before while I make my dinner for that day because I usually take my pasta salad with me to work so I can eat in during my train ride back home. In that way I eat around half past 6 or 6 oçlock and I can workout without any trouble. 
2. While the pasta and beans are cooking I make the pesto. Look here for instructions. 
3. Also cut the cherry tomatoes into quarters, the smoked chicken into cubes and grate the Parmesan cheese. 
4. Drain the pasta and beans and stir in a tablespoon of extra virgin olive oil directly after you drained it so the pasta doesn't stick together. Allow to cool and then mix with the pesto, vegetables, chicken and arugula. Sprinkle with Parmesan cheese and store in refrigerator.

Enjoy!

 

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Nederlands recept - Groene Pesto Kip Pasta Salade:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 50 g spelt pasta
• 2 el Zelfgemaakte groene pesto
• Flinke handvol rucola
• 8 cherrytomaatjes
• 75 g gerookte kip
• 150 g sperziebonen
• 2 el geraspte Parmezaanse kaas
• Extra vierge olijfolie

Bereiding:

1. Maak de boontjes schoon en snijd de uiteinden eraf. Kook samen met de pasta gedurende 10 minuten. Ik doe dit altijd de dag ervoor terwijl ik mijn avondeten voor die dag maak omdat ik mijn pasta salade meestal meeneem naar het werk zodat ik deze in de trein terug naar huis kan eten. Zo eet ik gewoon rond half 6, 6 uur en kan ik om half 8 sporten zonder last te krijgen van mijn buik. 
2. Maak ondertussen de pesto. Kijk hier voor instructies. 
3. Snijd ook de cherrytomaatjes in vieren, de gerookte kip in blokjes en rasp de Parmezaanse kaas.
4. Giet de pasta en boontjes af en roer er direct een eetlepel extra vierge olijfolie doorheen zodat de pasta niet aan elkaar gaat plakken. Laat het geheel afkoelen en meng dan met de pesto en de groenten, kip en rucola. Strooi er wat Parmezaanse kaas over en bewaar in de koelkast. 

Eet smakelijk!

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Creamy Salmon Spinach Pasta

Yesterday's dinner was this delicious creamy salmon pasta. Unfortunetaly I didn't have time to post it yesterday because itwas a busy day but here it is so hope you enjoy it as much as I did. I used kamut pasta instead of spelt for the variation but they are both old grains and equally healthy for you in my opinion.

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 75 g kamut tagliatella  
• 1 small onion  
• 3 large chestnut mushrooms 
• 100 g of spinach  
• 100 g smoked salmon  
• 125 ml soya cream  
• 6 cherry tomatoes  
• 1 tbs grated Parmesan cheese  
• Salt & pepper  
• Olive oil

What you do:

1. Cook pasta as directed on the package.  
2. Meanwhile, shred the onion and fry in a little olive oil or low to medium heat. Meanwhile, cut the mushrooms into slices and add to the pan.
3. When both cooked and baked are you doing the spinach. Stir well until it is wilted. Lower the heat and add the soy cream and season to taste with salt & pepper. Meanwhile, cut the salmon into small pieces and the cherry tomatoes into wedges.  
4. Once the sauce is heated (do not bring to a boil!) turn off the heat and stir in the salmon and cherry tomatoes and let it stand for 2 minutes. Serve the sauce on top of the pasta and garnish with grated Parmesan cheese.

Enjoy!

 

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Nederlands recept - Romige Zalm Spinazie Pasta:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 75 g kamut tagliatella
• 1 kleine ui
•  3 grote kastanje champignons
• 100 g spinazie
• 100 g gerookte zalm
• 125 ml soya room
• 6 cherry tomaatjes
• 1 el geraspte Parmezaanse kaas
• Zout & peper
• Olijfolie
  

Bereiding:

1. Kook de pasta zoals aangegeven op de verpakking.
2. Versnipper ondertussen de ui en fruit deze in een scheutje olijfolie of laag tot matig vuur. Snijd ondertussen de champignons in plakjes en voeg toe.
3. Wanneer beide gaar en gebakken zijn doe je de spinazie erbij. Goed roeren totdat deze geslonken is. Draai het vuur laag en doe de soya room erbij en breng op smaak met zout & peper. Snijd ondertussen de zalm in snippers en de cherry tomaatjes in partjes.
4. Zodra de saus opgewarmd is (breng niet aan de kook!) zet je het vuur uit en roer de zalmsnippers en cherry tomaatjes erdoorheen en laat 2 minuten staan. Serveer op de pasta en garneer met geraspte Parmezaanse kaas.

Eet smakelijk!

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Pasta Chicken with Bean Sprouts

Unfortunately no bootcamp for me tonight. The trains were delayed and my wishdom teeth is hurting so I'm very tired also. But on the plus side this gave me time to cook tonight so decided to make a big pan of pasta which I can freeze in so I can heat it up once a week so I have a quick but healthy meal when I'm home late or before working out. Added bean sprouts to the pasta and that was actually pretty good!

Checkout the English and Dutch recipe:

Creamy Pesto Tuna Pasta

When I was making my menu for this week I just didn't have any inspiration for Friday so decided well just make it left-over day. In that way I'll save some money by just using the products that I have left and maybe it will lead to unexpected new combinations! And yes, it was delicious! Had some soy cream and red pesto in the refrigerator and a little bit zucchini and mushrooms and some tuna from my lunch salad. So decided to make a pasta with it. Perfect before a night of drinking because it's a party in the netherlands! Kingsday is tomorrow and of course we start with Kings Night ;)

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 75 g gluten free pasta
• 125 ml soya cream
• 1 heaped tbs homemade red pesto
• 1/2 can of tuna
• 1/4 zucchini
• 1 white onion
• 100 g chestnut mushrooms
• 1 tomato
• Salt & Pepper
• Olive oil

What you do:

1. Cook pasta as directed on the package. 
2. Cut the onion into small pieces and slice the mushrooms and fry in a splash of olive oil. Cut the zucchini into slices and then in quarters and add after a few minutes and fry for 5 minutes. 
3. Cut the tomatoes into cubes. Add the soy cream and red pesto to the mushroom mixture and season with salt and pepper. Stir in the tuna and half of the tomatoes and leave on low heat for another 2 minutes. 
4. Mix the pasta when it is ready with the tuna sauce and serve with some chopped tomatoes on top.

Enjoy!

 

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Nederlands recept - Romige Pasta Pesto Tonijn:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 75 g glutenvrije pasta
• 125 ml soya room
• 1 volle el zelfgemaakte rode pesto
• 1/2 blikje tonijn op water
• 1/4 courgette
• 1 witte ui
• 100 g kastanje champignons
• 1 tomaat
• Peper & Zout
• Olijfolie

Bereiding:

1. Kook de pasta zoals aangegeven op de verpakking.
2. Snijd de ui in stukjes en de champignons in plakjes en bak in een scheut olijfolie. Snijd de courgette in plakjes en die in vieren en voeg na een paar minuten bij de champignons en bak 5 minuten mee. 
3. Snijd de tomaten in blokjes. Voeg de soya room en rode pesto bij de champignons en breng op smaak met zout en peper. Roer de tonijn en helft van de tomaten blokjes erdoor en laat op laag vuur nog 2 minuten staan. 
4. Meng door de pasta wanneer deze klaar is en serveer met wat tomatenblokjes erbovenop. 

Eet smakelijk!

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Creamy Spinach Pasta (V)

I had an amazing holiday in Rio the past 2 weeks! I'm back home now so from now on you can expect a new blog post every day! Already figured out a meal for this week that includes this delicious creamy spinach pasta, but also chicken shoarma wraps, shrimp risotto, foeyonghai and other delicious stuff! So keep an eye out. I will also try to make a blog post with a summary of my trip with pictures! If you can't wait, you can also take a look at my personal Instagram: Debster24

 Scroll down for the Dutch recipe

Duration: 15 minutes

The ingredients for 1 serving:

• 75 to 100 g kamut tagliatella
• 100 g mushrooms
• 1 small white onion
• 1 crushed garlic clove 
• 75 g washed spinach
• 125 ml soy cream (soy cuisine)
• 6 cherry tomatoes
• 1 ts grated 30+ cheese
• 1 ts dried oregano
• 1 tbs roasted pine nuts
• Salt & Pepper
• Olive oil

What you do:

1. Preheat your oven to 175 degrees of Celsius.
2. Cook the pasta as directed on the package.Slice the cherry tomatoes in halve, put them in a baking dish and sprinkle them with salt, pepper, 1/2 ts oregano, some grated parmesan cheese and some olive oil. Put the baking dish with cherry tomatoes in the preheated oven for about 15 minutes so the cheese is melted and the tomatoes are soft.
3. Heat up 1 tbs olive oil and the crushed garlic clove in a sauté pan on medium to high heat. Then cut the onion in to small pieces and add to the pan. Give it a good stir and then slice the mushrooms and add to the pan after about 3 minutes.
4. When the mushrooms are done, put the spinach in and wait till the spinach is wilted. Then pour in the soy cream and season with the salt and pepper. Let it sit on low to medium heat for about 4 minutes and make sure you stir from time to time.
5. Meanwhile, roast the pine nut and drain the pasta when it's done. 
6. Put the pasta on your plate, followed by the mushroom-spinach sauce, the cherry tomatoes from the oven and the pine nuts. Add more salt & pepper to taste!

Enjoy!

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Nederlandse recept - Romige Spinazie Pasta:

Tijd: 10 minuten

De ingrediënten voor 1 portie:

• 75 to 100 kamut tagliatella
• 100 g kastanje champignons
• 1 kleine witte ui
• 1 geperst teentje knoflook
• 75 g bladspinazie
• 125 ml soja kookroom
• 6 cherrytomaatjes
• 1 tl gedroogde oregano
• 1 tl geraspte 30+ kaas
• 1 el geroosterde pijnboompitten
• 1 el grof geraspte Parmezaanse kaas
• Zout & Peper
• Olijfolie

Bereiding:

1. Verwarm de oven voor op 175 graden Celsius en kook 1 liter water in de waterkoker.
2. Snijd de cherrytomaatjes door de helft en leg ze op de bolling in een ovenschaal. Besprenkel deze met zout, peper, oregano, geraspte Parmezaanse kaas en olijfolie. Zet de schaal in de oven voor zo’n 10 minuten (tot de pasta klaar is).
3. Kook de pasta zoals aangeven op het pak.
4. Verwarm 1 eetlepel olijfolie in een koekenpan op middelhoog tot hoog vuur. Voeg het geperste teentje knoflook toe. Snijd dan de ui in stukjes en doe in de pan. Snijd ondertussen de champignons in plakjes en doe ze bij de ui na ongeveer 3 minuten.
5. Wanneer de champignons naar wens zijn doe je de spinazie erbij en wacht tot deze redelijk geslonken is. Doe dan de soja kookroom erbij samen met zout & peper. 
6. Laat nog zo'n 4 minuten op middelhoog vuur staan terwijl je af en toe roert.
7. Serveer de pasta met de saus erbovenop gevolgd door de cherrytomaatjes uit de oven en de pijnboompitten. Voeg eventueel meer zout & peper toe naar smaak.

Eet smakelijk!

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Vegetarian Pasta Pesto

As you know I love pasta but lately I try to eat less carbs during dinner so also less pasta. But went out for drinks yesterday so I must admit, I'm a little bit hungover so I big plate of pasta is the best! Since I already posted a green pesto pasta with chicken and salmon I decided to make a vegetarian version. Delicious! Nothing fancy, but very tasty!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 75 g kamut tagliatella
• 50 g chestnut mushrooms
• 1/4 zucchini
• 1/2 red paprika
• 1/2 leek
• 1 garlic clove
• 1 tbs green pesto (homemade)
• 1 tbs grated Parmesan cheese
• Olive oil

What you do:

1. Cook pasta as directed on the package. 
2. Heat 1 tablespoon olive oil and 1 crushed garlic clove in a pan. Cut the mushrooms into pieces and fry them in olive oil. 
3. Meanwhile, cut the other vegetables. First add the zucchini to the pan with the mushrooms and after a few minutes, the leeks and paprika. 
4. Drain the pasta as soon as it is ready, mix 1 tablespoon (or more to taste) green pesto through it along with the vegetables. 
5. Serve with grated Parmesan cheese.

Enjoy!

 

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Nederlands recept - Vegetarische Pasta Pesto:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 75 g kamut tagliatella
• 50 g kastanje champignons
• 1/4 courgette
• 1/2 rode paprika
• 1/2 prei
• 1 teentje knoflook
• 1 el groene pesto (zelfgemaakt)
• 1 el geraspte Parmezaanse kaas
• Olijfolie

Bereiding:

1. Kook de pasta zoals aangegeven staat op de verpakking.
2. Verwarm 1 eetlepel olijfolie met 1 geperst teentje knoflook in een pan. Snijd de champignons in stukjes en bak deze in de olijfolie.
3. Snijd ondertussen de andere groenten en doe als eerst de courgette erbij en pas na een paar minuten de prei en paprika.
4. Giet de pasta af zodra deze klaar is en meng er 1 eetlepel (of meer naar smaak) groene pesto door samen met de groenten. 
5. Serveer met geraspte Parmezaanse kaas. 

Eet smakelijk!

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Tagliatelle Frutti di Mare ala Debbie

The upcoming three weeks will be all about staying within budget and using products I already have lying around the house! I am completely broke. Too bad but it is what it is. We've bought weekend tickets for Tomorrowland and booked a hotel so basically all my money for this month is going to a whole weekend in July full of unhealthy foods, lots of drinks and dancing! But I really need that sometimes! It's good to let loose and going to festivals is perfect to clear my mind and not focus on work for a change!

So I had some soy cream left over from last week, found some fresh parsley and shrimps and mussels in the freezer, 1/2 paprika and some mushrooms in the refrigerator and decided to turn it into a budget version of a tagliatella frutti di mare!

 Scroll down for the Dutch recipe

English recipe:

Duration: 

The ingredients for 1 serving:

• 75 g tagliatelle (made from kamut)
• 50 g frozen wok shrimps
• 100 g cooked and frozen mussels
• 1 white onion
• 1/2 red paprika
• 4 chestnut mushrooms
• 2 cherry tomatoes 
• 200 ml soy cream
• 1 tbs freshly chopped parsley
• 2 tbs grated Parmesan cheese
• 1 ts sweet paprika powder
• Olive oil
• Salt & pepper

What you do:

1. Cook pasta as indicated on the package. 
2. Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Cut the onion into pieces and  the mushrooms into quarters and fry for a few minutes in the oil. 
3. Meanwhile, cut the paprika and defrost the fish under running cold water. 
4. Bake the paprika briefly with the onions and mushrooms until all the vegetables are soft. Then add the soy cream into the pan with the chopped parsley, paprika powder, pepper, salt and fish. Simmer on low heat for about 6 to 8 minutes until the shrimps are cooked. Stir 1 tbs Parmesan cheese through a few minutes before the end. 
5. Serve the sauce on the pasta and garnish with 2 cherry tomatoes, some extra parsley and the remaining Parmesan cheese.

Enjoy!

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Nederlands recept - Tagliatelle Frutti de Mare ala Debbie:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 75 g tagliatelle (van kamut)
• 50 g bevroren wokgarnalen
• 100 g gekookte, bevroren mosselen
• 1 witte ui
• 1/2 rode paprika
• 4 kastanje champignons
• 2 cherry tomaatjes
• 200 ml soya kookroom
• 1 el vergehakte peterselie
• 2 el geraspte Parmezaanse kaas
• 1 tl zoete paprika poeder
• Olijfolie
• Zout & Peper

Bereiding:

1. Kook de pasta zoals aangeven op de verpakking.
2. Verwarm 1 eetlepel olijfolie in een hapjespan op matig tot hoog vuur. Snijd snel de uit in stukjes en champignons in vieren en bak een paar minuten in de olie. 
3. Snijd ondertussen de paprika en ontdooit de vis onder de lopende koude kraan. 
4. Bak vervolgens de paprika kort mee totdat alle groenten zacht zijn. Doe dan de soya kookroom in de pan met de versgehakte peterselie, paprika poeder, peper, zout en de vis. Laat op laag vuur zo'n 6 tot 8 minuten sudderen tot de garnalen gaar zijn. Roer er een paar minuten voor het einde 1 eetlepel geraspte Parmezaanse kaas erdoorheen.
5. Serveer de saus op de pasta en garneer met 2 cherry tomaatjes, wat extra peterselie en de rest van de Parmezaanse kaas. 

Eet smakelijk!

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Pasta with Pangasius Fillet

On days like these I'm so happy that I have some left over pasta stored in my freezer! The train was delayed with a whole hour! So I was home very late and just didn't feel like cooking. So I got my leftover pasta from last Friday out of the freezer and warmed it up. Delicious! Decided to serve it with two small slices of spelt bread topped with leftover arugula pesto. And since I didn't post the recipe for the pasta last Friday because I was busy working on the E-Book which is released I will post it today!

English recipe:

Duration: 15 minutes

The ingredients:

• 75 to 100 g gluten free pasta
• 1 pangasius fillet
• 1 garlic clove
• 2 carrots
• 1/2 zucchini
• 1 onion
• 1 red paprika
• 1 can diced tomatoes (400 g)
• 1 tbs dried oregano
• Salt & Pepper
• Olive oil

What you do:

1. Cook pasta as directed on the package. 
2. Cut the carrots into thin slices, heat a tablespoon of olive oil with the crushed garlic clove in a sauté pan and sauté the carrots. Meanwhile, cut the rest of the vegetables. First add the zucchini and onion. After a few minutes add the paprika. When all the vegetables are soft add the diced tomatoes with the oregano. Season with salt and pepper. Bring the sauce to a boil. 
4. Meanwhile, cut the fish into bit-size pieces. Put the fish in the pan with the sauce, lower the heat and cook the fish with the lid on (takes about 5 minutes). 
5. Serve with grated cheese on top and the optional 2 slices of bread with pesto.

Enjoy!

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Nederlandse recept - Pasta met Pangasiusfilet:

Tijd: 15 minuten

De ingrediënten:

• 75 tot 100 g gluten vrije pasta
• 1 Pangasiusfilet
• 2 wortels
• 1 teentje knoflook
• 1/2 courgette
• 1 witte ui
• 1 rode paprika
• 1 blik tomatenblokjes (100 g)
• 1 el gedroogde oregano
• geraspte kaas
• Zout & Peper
• Olijfolie

Bereiding:

1. Kook de pasta zoals aangegeven staat op de verpakking.
2. Snijd de wortels in dunne plakjes, verwarm een eetlepel olijfolie met het geperste teentje knoflook in een hapjes pan en sauté de wortels. Snijd ondertussen de rest van de groenten en doe eerst de uit en courgette erbij en na een paar minuten de paprika. Wanneer alle groenten zacht zijn doe je de tomatenblokjes erbij met de oregano. Breng op smaak met zout en peper. Breng de saus aan de kook. 
3. Snijd ondertussen de vis in blokjes. Doe bij de saus in de pan, zet het vuur laag en kook de vis gaar met de deksel op de pan (duurt ongeveer 5 minuten). 
4. Serveer eventueel met geraspte kaas en 2 sneetjes brood met pesto. 

Eet smakelijk!

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Pasta Arugula Pesto

As I was browsing through some magazine for some recipe inspiration I found an arugula pesto! What a great idea, way cheaper then basil and absolutely delicious!

English recipe:

Duration: 20 minutes

Amount of servings: 1

The ingredients for the arugula pesto:

• 40 g arugula
• 25 g Parmesan cheese
• 2 tbs pine nuts
• 1 garlic clove
• 4 tbs extra virgin olive oil

The ingredients:

• 80 g glutenfree pasta
• 125 gr cherry tomatoes
• 1 chicken breast filet
• 50 g frozen peas
• 1 white onion
• 1 garlic clove
• Handful arugula
• 3 teaspoons dried oregano
• Grated parmesan cheese
• Olive oil
• Salt & pepper

Directions:

1. Preheat your oven to 175 degrees Celsius and boil 1 liter of water in your kettle.
2. Slice the cherry tomatoes in halve, put them in a baking dish and sprinkle them with salt, pepper, 1/2 ts oregano, some grated parmesan cheese and some extra virgin olive oil.
3. Put the baking dish with cherry tomatoes in the preheated oven for about 15 minutes so the cheese is melted and the tomatoes are soft. 
4. Cook the pasta according to package directions.
5. Slice the chicken, heat up 1 tbs of olive oil and 1 crushed garlic clove in a frying pan on medium to high heat. Mix the chicken with the rest of the oregano, salt and pepper and put in the pan and bake golden brown. 
6. Quickly chop the onion and add to the pan with the chicken. Add the peas during the last 2 minutes.
7. Meanwhile, put all the ingredients for the arugula pesto in your food processor and mix until smooth. Add more olive oil if necessary. 
8. When the pasta is done, pour out the water and mix with 1 to 2 tablespoons of arugula pesto. Mix with the chicken en vegetables and serve on some fresh arugula and with the cherry tomatoes and some grated Parmesan cheese on top.  

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Nederlandse recept - Rucola Pesto Pasta:

Tijd: 20 minuten

Aantal porties: 1

De ingrediënten voor de rucola pesto:

• 40 g rucola
• 25 g Parmezaanse kaas
• 1 teentje knoflook
• 2 el pijnboompitten
• 4 el extra vierge olijfolie

De ingrediënten voor de pasta:

• 80 g glutenvrije pasta
• 125 gr cherrytomaatjes
• 1 kipfilet

Creamy Tuna Pasta

I'm really into creamy pasta's the last couple of weeks (Creamy Mushroom Pasta & Tomato-Cream Broccoli Pasta). Don't know why but it is what it is and they are healthy and delicious! This tuna variant is inspired by a recipe from a Dutch magazine from the Albert Heijn Supermarket: 'De Allerhande'. And yes, it was good and something different as I usually don't eat tuna with pasta.

Duration: 10 minutes

The ingredients:

• 75 g gluten free pasta
• 125 ml soy cream
• 1/2 can tuna on water basis (80 g)
• 1/2 zucchini
• 1 red onion
• 50 g frozen peas
• 1 tbs capers
• 6 cherry tomatoes
• 2 tbs grater Parmesan cheese
• 1 tbs olive oil
• Pepper & Salt

What you do:

1. Cook the pasta as directed on the package.
2. Quickly chop the zucchini, heat up 1 tbs olive oil in a frying pan and add the zucchini and some salt & pepper. Chop the onion and add to the pan with the zucchini. About 4 minutes later, when the vegetables are done, add the peas, capers and soy cream and cook for another 3 minutes on low heat. Add the tuna and let it sit for 2 to 3 minutes until everything is warm.
3. Serve the pasta with the sauce and some freshly chopped cherry tomatoes on top and the grated parmesan cheese.

Enjoy!

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Pasta with Tuscan Chicken

Besides my new series of blog posts on the benefits of superfoods I'm also working on some posts about cook book reviews. I have so many and some cookbooks and as I sometimes make recipes from them I wanted to do more with it than just mention it in my post. So stay tuned. But for now I want to share with you a recipe from the Dutch cooking book: Koken met Karin: Zonder pakjes & zakjes deel 2. I had this tonight, of course made some adaptations, but it was really good! And you don't need a lot of ingredients so it's a pretty cheap dish also.

Duration: 15 minutes

The ingredients for 1 serving:

• 75 to 100 g gluten free pasta
• 1 chicken breast
• 2 large tomatoes
• 200 g green beans
• 1 garlic clove
• 1 tbs dried oregano
• 1 ts fresh thyme
• 1 ts spelt flower
• 1 tbs tomato puree
• Splash of soy cream
• Handful arugula
• Grated parmesan cheese
• Olive oil
• Salt & Pepper

What you do:

1.  Boil 1.5 liter water in your kettle.
2. Clean the beans and cut the ends of and cut them in halve. Cook for 7 minutes in a small pan with 0.5 liter boiling water. Cook the pasta with the rest of the water as directed on the package.
3. Cut the chicken into small pieces and season with salt, pepper and 1/2 tbs oregano. Then toss with the flower so every chicken piece is covered with it. Heat up 1 tbs olive oil and 1 crushed garlic clove in a frying pan. Bake the chicken.
4. Meanwhile slice the tomato into small pieces and when the chicken is slightly golden brown and almost cook add the tomatoes, tomato puree, thyme, the rest of the oregano, the soy cream and some salt & pepper. Drain the beans and add to the sauce. Give it a good stir and let it sit on the heat for a couple more minutes.
5. Drain the pasta when ready and mix with the sauce. Serve with arugula and parmesan cheese.

Enjoy!

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Pasta with Broccoli in Tomato-Cream-Sauce

My refrigerator broke down last week but today a new one was finally installed! And it's bigger than the one I had before so I finally have some room and can find things in it! So I'm very happy. Tonight I tried out a new pasta recipe because I had some soy cream left over from last week's Creamy Mushroom Pasta and I didn't want to throw it away so I figured why not make a creamy tomato sauce. And since the broccoli was on sale I just added these so I had a relatively cheap meal! Always watching my budget ;)

Duration: 15 minutes

The ingredients:

• 75 g spelt pasta
• 1 chicken breast filet
• 150 g broccoli
• 1 garlic clove
• 1 can tomato cubes (400 g)
• 5 anchovy fillets
• 5 sprigs fresh thyme
• good splash of soy cream
• Grated Parmesan cheese
• pepper and salt
• olive oil

What you do:

1. Cook the pasta as directed on the package. Heat up 1 tbs of olive oil in a frying pan, add the crushed garlic clove and finely chopped anchovy fillets and cook on low heat for 2 minutes. 
2. Quickly cut the chicken into small cubes, heat up another tablespoon of olive oil in another frying pan and bake the chicken golden brown and cooked in 6 minutes on medium to high heat. 
3. Add the can of tomatoes to the pan with anchovy, add the leaves of the thyme sprigs and give it a good stir and let the sauce thicken on low heat. 
4. Cut the broccoli into florets and cook along with the pasta during the last 5 minutes of the pasta's cooking time. 
5. When the sauce has the right consistency, turn of the heat and stir in the soy cream. Drain the pasta an broccoli and add to the sauce. Make sure everything is covered in sauce and serve with some grated Parmesan cheese on top.

Enjoy!

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Avocado-Basil Chicken Pasta

Time to give you another great pasta recipe! It was a super busy day today so I'm glad I am at home right now. Finally time to relax after I write this blog post! This pasta is super easy and quick to make, I had it after my workout and it was perfect. Don't feel hungry at all right now.

Duration: 15 minutes

The ingredients for 1 serving:

• 100 g gluten free pasta (mine is made of brown rice)
• 1 chicken breast filet
• 125 g chestnut mushrooms
• 1 small white onion
• 8 cherry tomatoes
• 2 garlic cloves
• 1 avocado
• Handful of fresh basil leaves
• 1 tomato
• 1/2 lime
• 1 tbs roasted pine nuts
• Parmesan cheese flakes
• Pepper & salt
• olive oil

What you do:

1. Boil water in your kettle. Slice the chicken into cubes of the same size. Add the chicken to a frying pan with a splash of olive oil and season with salt and pepper. Cook on medium heat.
2. Cook the pasta as directed on the package.
3. Slice the mushrooms and onion and add these to the pan after about 5 minutes together with 1 crushed garlic clove and the cherry tomatoes. Bake for another 5 minutes until the chicken is done. 
4. Meanwhile, add the avocado, fresh basil leaves, the other crushed garlic clove and a splash of water to your blender. Season with salt and pepper and blend until smooth. Add more water if it's too thick. When it's a smooth sauce add the juice of half a lime, mix and pour it into a bowl. Slice the tomato into small cubes and mix with the avocado-basil sauce. 
5. Drain the pasta, mix with the chicken and vegetables and then stir through the sauce. Serve with some parmesan cheese flakes on top.

Enjoy!