You can eat pasta, but for it to be well combined, it needs to be vegetarian. Here are some fabulous vegetarian pasta recipes which are easy to make and won’t bloat you.

Left-overs pasta

Packets of left over food from our Monday night fridge,

Everything from the fridge for left over pasta

Pasta never makes me feel full or bloated, if it is predominantly vegetable. We do cheat a bit and add a bit of bacon and, of course, the parmesan to finish.

But this still makes for a light, but filling and delicious meal, and you won’t feel like someone has inserted a bicycle pump down your throat for the previous half an hour. If you are in a bloating phase, then leave out the bacon and go easy on the cheese.

1/2 onion – chopped
3 garlic cloves – crushed
1/2 red chilli – chopped
1/2 green chilli – chopped
A good slurp of olive oil
Black pepper
2 rashers of bacon -sliced
1/2 leftover red pepper – chopped finely
1 oldish zucchini, cut out soft bits- chop into chunks
1 generous pinch of Oregano
Old tomatoes as many as you have (including cherry tomatoes) – chop
Leftover green beans -cut into four centimetre lengths
1 vegetable stock cube
1/2 water
Leftover olives – chopped (and the oil they are in)
2 tablespoons of tomato paste
1/2 packet linguini
1 handful of spaghetti (or whatever pasta you have)

Brown the bacon, onion, garlic and chilli in the olive oil with black pepper – maybe 5 minutes
Put on pot of boiling water with oil and salt.
Add red pepper, zucchini, oregano & tomatoes to the garlic, onions, bacon and chilli – stir for another 5 minutes.
Add green beans. Add olives and stock cube and water. Add tomato paste.
Leave to simmer for 10-15 minutes.
Just before serving add rocket or spinach.

When water boils add spaghetti and cook for 16-18 minutes.

Serve with lashings of parmesan of course.

Green chilli vegetarian pasta ala Kalai

You can eat pasta, but for it to be well combined so it doesn’t bloat you, it has to be vegetarian pasta. We have come up with some awesome, quick to make pastas. Try this green chilli pasta for a delicious and filling meal, which is still light and doesn’t sit heavily in your stomach.

Ingredients Serves 3-4
4 cloves garlic -crushed
1 onion – finely chopped
1 long green chilli – finally sliced
2 zucchinis – sliced and diced
I bunch Italian (flat leaf) parsley – chopped
3 handfuls snow or snap peas – chopped
4 handfuls spinach leaves (optional)
2 tablespoons black olives – no pips chopped
I small head broccoli – cut in to small heads
3 tablespoons of crumbled fetta
1 packet fine fettucini
Grated parmesan

Cook a bit more than half the fettucini in a pot of salted water with a little olive oil (about 20-25 minutes)
At the same, time lightly fry garlic, chilli and onions in a little olive oil until transparent in a heavy bottomed pot.
Add zucchini, broccoli and stir fry until zucchini is transparent.
Add the olives.
Add snow peas and spinach leaves (if used) and stir fry for a few minutes only.
The snow peas should be crisp and the spinach leaves just wilted.
Add crumbled fetta and parsley and mix thoroughly while still hot.

Add the drained and lightly washed fettucini to the pot and stir.

Serve with a generous portion of grated parmesan and freshly ground black pepper.