30 Minutes Quick & Healthy Quinoa Pasta Recipes

Get ready to make some lip-smacking pasta recipes for yourself and your family, with these four healthy, quick and easy recipes by Pereg Natural Foods.

1. Quinoa Pasta Mac and Cheese

Quinoa Pasta Mac and Cheese

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Yield: 5 1-cup servings

Ingredients:

  • 1 package Pereg Gourmet Quinoa Curvo Rigate (8oz) 
  • 2 ½ tablespoons all-purpose flour (or brown rice flour)
  • 1 teaspoon dry mustard
  • ¼ teaspoon nutmeg
  • 4 tablespoons butter, plus more to butter the pan
  • 1 small onion, diced
  • Salt
  • 2 cups milk (2% or whole milk)
  • ½ teaspoon black pepper
  • 10 ounces sharp cheddar cheese (about 3½ cups)
  • 1 cup shredded Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 2 Tablespoons butter, melted

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes. Drain well and set aside. 
  3. In a small bowl, whisk together flour, dry mustard and nutmeg.
  4. In a large stockpot, melt 4 tablespoons butter over medium heat. Then add onions and a pinch of salt and sauté until onions are translucent, 5-7 minutes.
  5. Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux. 
  6. Then add in the two cups milk and bring to a simmer over medium-high heat. Simmer for 5-10 minutes until sauce is think and smooth.
  7. Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt.
  8. Stir in pasta and mix until combined.
  9. Spread the pasta in a 9×9 inch casserole dish.
  10. In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta.
  11. Bake for 15-20 minutes (uncovered) until cheese is bubbly and the top is lightly browned. Let cool 5 minutes and serve.
2. Pesto Fusilli

Pesto Fusilli

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 4 1-cup servings

Ingredients:

  • 1 box Pereg Gourmet Fusilli Quinoa Pasta (8oz)
  • ½ tablespoon kosher salt
  • 2 cups packed fresh basil leaves
  • ½ cup pine nuts
  • 2 medium garlic cloves
  • ½ cup Parmesan or Pecorino cheese, plus more for garnish 
  • 2/3 cup extra virgin olive oil
  • Kosher salt and black pepper to taste

Directions:

  1. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 7 minutes.
  2. While pasta is cooking, make the pesto. Pulse basil, pine nuts, garlic and cheese in a food processor until chopped. Stream in the olive oil while the food processor is on, making sure to scrape down the sides to get any extra. Season with a punch of salt and pepper to taste. 
  3. Drain pasta well and toss with pesto. Garnish with more Parmesan cheese and serve.
3. Lemon Pistachio Pasta

pistachio pasta

Prep time: 10 minutes

Cook time: 12 minutes

Serves: 6-8

Ingredients:

  • 1 pound fettuccini or spaghetti (or 2 boxes of Pereg’s 100% Quinoa Pasta Spaghetti)
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice (from 2 medium lemons)
  • 1 cup Parmesan cheese, grated
  • 2 teaspoons lemon zest (from 2 medium lemons) 
  • Kosher salt and black pepper to taste
  • ½ cup Pereg Natural Pistachios, toasted and chopped

Directions:

  1. Bring a large pot of salted and peppered water to a boil, and cook pasta until al dente, about 10-12 minutes. 
  2. Meanwhile, in a large bowl, whisk together olive oil, lemon juice and Parmesan cheese.
  3. Drain the pasta (do not rinse), reserving the cooking liquid. Then whisk ½ cup of the cooking liquid into the olive oil mixture and toss with pasta, adding more liquid if needed. Season with salt and pepper to taste and garnish with lemon zest, pistachios and more salt and pepper. 
4. Spaghetti Puttanesca

Spaghetti Puttanesca

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 6 1-cup servings

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup yellow onion, small diced
  • 3-4 canned anchovies, chopped
  • 2 large cloves garlic, minced
  • ½ teaspoon red chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 28-ounce can diced tomatoes
  • 2 teaspoons dried oregano
  • 2 tablespoons capers
  • 1/3 cup pitted green olives, sliced
  • 1 package Pereg Gourmet Quinoa Spaghetti (8oz)
  • Kosher salt
  • ½ cup grated Parmesan Cheese 
  • 1/4 cup fresh basil, rough chopped

Directions

  1. Heat the extra virgin olive oil over medium-high heat in a large, deep sauté pan. When the oil is hot, add the onions and sauté until soft, about 5 minutes. Add the chopped anchovies in oil and cook another 2 minutes until anchovies are very soft. Then add the garlic and red chili pepper flakes and sauté for an additional minute. 
  2. Then add in diced tomatoes, oregano, capers and olives and simmer for 10 minutes. Add salt if needed. 
  3. While the sauce is simmering, make your pasta. Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes.
  4. Drain the pasta well and toss with ¾ of the sauce. Serve with more sauce on top and Parmesan cheese and basil for garnish. 

Disclaimer

The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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