Caribbean Pasta
Serves 2:

• 1 onion
• 200 g / 7 oz button mushrooms
• 1 zucchini
• 1 red bell pepper
• 1 can/tin (425 g / 15 oz) of mixed fruit (pear, peach, grapes, cherries)
• 1 tsp oil
• 250 g / 9 oz whole wheat pasta (e.g. farfalle)
• 50 ml / 2 fl oz coconut milk
• 50 ml / 2 fl oz vegetable stock
• 1 banana
• salt
• pepper
• grated chili flakes
• 2-3 tbsp curry powder

1. Cook the pasta in salt water for about 10 minutes.
2. Peel and chop the onions. Clean and chop the button mushrooms. Wash and chop the zucchini and the bell pepper. Drain the fruit.
3. Heat the oil. Brown the onions and the bell peppers. Add the mushrooms and the zucchini and cover with coconut milk and vegetable stock. Cook for about 5 minutes.
4. Add the fruit. Peel the banana and mash with a fork.
5. Add the banana. Flavour with salt, pepper, chilli flakes and plenty of curry.
6. Drain the pasta and serve with the sauce.

Pasta with mushrooms
Serves 2:

• 250 g / 9 oz whole-wheat pasta (e.g. mussel shapes)
• 190 g / 6 ½ oz button mushrooms, frozen or fresh
• 165 g / 5 ½ oz chanterelles (tin/can) or fresh
• 1 onion
• 1 tsp olive oil
• 1 bunch of chives
• 20 ml / 4 tsp coffee cream (10 %)
• herbal salt
• pepper

1. Cook the pasta in salt water.
2. Peel and chop the onion. Drain the chanterelles. Chop the chives into rings.
3. Heat the oil and brown the onions. Add the mushrooms and simmer until the water is soaked up. Stir from time to time.
4. Add the cream and flavour with salt and pepper-
5. Drain the pasta and serve with the mushrooms. Spread with the chives.

• I used whole-wheat pasta, but white or coloured pasta looks nicer!

Pasta with soy and tomato sauce
Serves 2:

• 250 g / 9 oz whole-wheat pasta (e.g. Linguine)
• salt
• 1 eggplant
• 3 tomatoes
• 1 tsp olive oil
• 2 tbsp light soy sauce
• 5 rosemary leaves
• 1 pieces of thyme
• ½ tsp chilli flakes

1. Cook the pasta in salt water about 10 minutes.
2. Wash, clean and chop the eggplant and the tomatoes.
3. Heat the oil and brown the eggplant. Add the tomatoes and the soy sauce. Chop the rosemary. Pick off the leaves from the thyme. Add rosemary and thyme. Simmer for about 10 minutes. Flavour with chilli flakes.
4. Drain the pasta and mix with the sauce.

Curried noodles
Serves 2:

• 2 cubes (125 g / 4 ½ oz) of Mie noodles
• 2 tsp oil
• 1 onion
• 2 red bell peppers
• 2 spring onions
• 2 zucchini (350 g / 12 oz)
• 125 ml / 4 fl oz vegetable stock
• 1 tbsp light soy sauce
• 2 tsp sherry
• liquid sweetener or sugar
• 2 tsp curry powder

1. Cook the Mie noodles according to the packet instructions about 5 minutes in water.
2. Peel and chop the onion. Wash and clean the bell peppers, slice in thin strips. Wash and seed the zucchini and slice in thin strips. Wash and chop the spring onions.
3. Heat 1 tsp oil in a wok. Brown the onion and bell peppers. Add the zucchini.
4. Add the vegetable soup and flavour with soy sauce, Sherry, curry powder and liquid sweetener or sugar. Add the spring onions.
5. Drain the noodles, sprinkle with cold water and mix with 1 tsp oil (so they don't get stuck together).
6. Mix the noodles with the vegetables.

Pasta "Piselli"
Serves 2:

• 250 g / 9 oz whole-wheat pasta (e.g. linguine)
• 1 onion
• 1 tsp vegetable fat
• 150 g / 5 oz button mushrooms, frozen
• 150 g / 5 oz peas, frozen
• 1 tsp vegetable soup, instant
• 50 ml / 2 fl oz milk
• 1 triangle low-fat cream cheese
• 2 tbsp sour cream
• salt
• pepper
• nutmeg

1. Cook the pasta in saltwater about 10 minutes.
2. Peel and chop the onion. Heat the vegetable fat and brown the onion. Add the mushrooms and brown. Add the peas and the vegetable soup. Add the milk and simmer for about 5 minutes.
3. Add the sour cream and the cream cheese and melt. Flavour with salt, pepper and nutmeg.
4. Drain the pasta and serve with the sauce.

Pasta with artichokes
Serves 2:

• 250 g / 9 oz pasta e.g Farfalle Aarcobaleno
• 1 tsp vegetable fat
• 1 tin/can (240 g / 8 ½ oz) of artichoke hearts
• 50 ml / 2 fl oz vegetable stock
• salt
• pepper
• fresh parmesan cheese

1. Cook the pasta in salt water for about 14 minutes.
2. Heat the vegetable fat. Wash and dry the artichokes and brown.
3. Drain the pasta and brown with the artichokes. Add vegetable stock and flavour with salt and pepper.
4. Divide on plates and grate some parmesan cheese.

• You can use up leftover pasta from the day before.

Vegetable and pasta bake
Serves 4:

• 500 g / 1 ¼ lb pasta e.g. Spirelli
• 300 g / 11 oz mixed vegetables (broccoli, carrots, cauliflower), frozen
• 200 g / 7 oz peas, frozen
• 2 eggs
• 250 ml / 8 fl oz milk
• herbal salt
• pepper
• nutmeg
• 50 g / 2 oz grated cheese, low-fat

1. Cook the pasta in salt water about 10 minutes.
2. Cook the mixed vegetables with the peas in the microwave at 650 W for about 5 minutes.
3. Drain the pasta and fill half into an oven proof dish. Add the vegetables.
4. Mix the eggs and the milk and flavour with salt, pepper and nutmeg. Sprinkle on the spinach. Spread with the cheese.
5. Bake in a pre-heated oven at 170-190°C / 325-375°F for about 15-20 minutes on the second rung from the bottom.

Christmas Pasta with walnut sauce
Serves 2:

• 250 g / 9 oz Christmas pasta
• 1 tsp vegetable fat
• 100 ml / 7 tbsp Rama Cremefine, 15 % F
• 100 ml / 7 tbsp milk
• 50 g / 2 oz California walnuts
• salt
• pepper
• 1 tbsp parsley, frozen

1. Cook the pasta according to the packet instructions for about 8 minutes.
2. Roast the walnuts in a saucepan without any fat, cool and chop. Keep 2 halves aside for the decoration.
3. Peel and chop the onion and brown in the vegetable fat. Add milk and Rama Cremefine.
4. Add the walnuts, mix with a mixer and bring to boil. Flavour with salt and pepper. Add the parsley.
5. Drain the pasta and serve with the walnut sauce and the walnut halves.

Pasta plait with chestnut sauce
Serves 2:

• 2 Pasta plaits Giuliette or Tagliatelle
• 200 g / 7 oz chestnuts
• 2 tbsp sunflower seeds
• 1 tsp olive oil
• 1 onion, chopped
• 1 tsp yellow curry paste
• 200 ml / 7 fl oz coffee creamer (12% fat)
• 1 tin/can (170 g / 6 oz) button mushrooms or 200 g / 7 oz fresh button mushrooms, sliced
• salt
• pepper
• cayennepepper

1. Cut the chestnuts crosswise and roast in a pre-heated oven at 200 °C /400 °F for about 10-20 minutes, then peel and chop in a mixer.
2. Roast the sunflower seeds in a saucepan without fat.
3. Sautée the onion and the currypaste lightly in oil. Add the mushrooms and brown.
4. Add the chooped chestnuts and flavour with salt and pepper.
5. Add the evaporated cream and simmer for a few minutes. Flavour with cayenne pepper.
6. Cover the pasta with cold water according to the packet instructions. Cook for about about 10 minutes, drain, serve with the sauce and sprinkle with the sunflower seeds.

Spaghetti with creamy bell pepper sauce
Serves 4:

• 500 g / 1 ¼ lb whole-wheat spaghetti
• 3 yellow bell peppers
• 1 onion
• 1 tsp vegetable fat with butter flavour
• 180 ml / 6 fl oz vegetable stock
• 1 tsp oregano, dry
• 100 g / 3 ¾ oz low-fat cream cheese
• salt
• pepper
• 1 tbsp Aceto Balsamico vinegar

1. Wash, clean and slice the bell peppers, peel and chop the onion. Put some bell pepper strips aside for decoration.
2. Heat the fat in a saucepan, brown onions and bell peppers, add the vegetable stock and the oregano and cook about 10 minutes.
3. Cook the pasta according to the packet instructions about 10-12 minutes.
4. Puree the sauce, add the cream cheese and flavour with salt, pepper and vinegar.
5. Drain the pasta, serve with the sauce and decorate with the bell pepper strips.

Lasagne with vegetables
Serves 2:

• 750 g / 1 ¾ lb mixed vegetables (broccoli, carrots, cauliflower), frozen
• 1 bag of smooth vegetable soup from the company Gefro
• 500 ml / 16 fl oz milk
• 100 ml / 7 tbsp water
• 10 lasagne slices, not requiring pre-cooking (green and white)
• 72 g / 3 oz grated cheese, low-fat

1. Cook the mixed vegetables with 3 tbsp of water in the microwave at 650 W for about 10 minutes.
2. Heat 500 ml milk and 100 ml water, add the soup and cook for about 5 minutes.
3. Fill the sauce, vegetables and the lasagne slices in layers into an oven dish, top and bottom must be sauce. Sprinkle with cheese. Cover with tin foil.
4. Bake in a pre-heated oven at 175°C-200°C / 350-400°F for about 20 minutes. Remove the tin foil and bake again for another 10 minutes. Let the lasagne stand for about 5 minutes before serving.

• If you like you can make this Lasagne vegan by using soy milk and vegan cheese because the vegetable soup is vegan.

Pasta Red-White-Green
Serves 2:

• 250 g / 9 oz whole-wheat pasta (e.g. Farfalle)
• 1 red bell pepper
• 1 tomato
• 250 g / 9 oz button mushrooms, white
• 60 g / 2 ½ oz low-fat sheep's cheese
• 5 green olives filled with red bell pepper paste
• 1 tsp olive oil
• 1 handful of basil leaves
• 1 pinch of sugar
• herbal salt
• pepper

1. Wash, clean and chop the bell pepper and the tomato. Clean and chop the mushrooms
2. Heat the oil and brown the bell pepper and the mushrooms. Add the chopped tomato and simmer for about 5 minutes.
3. Flavour with salt, pepper and sugar. Wash and chop the basil. Drain the cheese.
4. Meanwhile cook the pasta for about 8-10 minutes. Serve with the sauce, basil and the grated cheese.

Cheese Lasagne
Serves 2:

• 1 onion, chopped
• 1 tsp olive oil
• 1 tbsp tomato paste
• 500 ml / 16 fl oz / 2 cups mashed tomatoes
• 3 tsp Gourmet-Mix (Art. Nr. 4952 ) from the company Herrmann-Gewürze
• 9 green lasagne slices, not requiring pre-cooking
• 125 g / 4 ¼ oz low-fat mozzarella cheese, 30 % fat, sliced
• 200 g / 7 oz low-fat grated cheese, 30 % fat

1. Brown the onion in oil. Add the tomato paste and brown. Add the tomato juice and simmer for about 5 minutes. Flavour with the herbs.
2. Fill some tomato mixture into an oven-proof dish, add the lasagne slices in layers, then the sauce. Spread with the mozzarella slices and the grated cheese, then again the lasagne slices, sauce cheese and so on until all ingredients are gone.
3. The top layer must be tomato mixture and cheese. Cover the dish with tin foil and bake in a pre-heated oven at 200 °C / 400 °F for about 30 minutes. Remove the foil and bake again for another 5 minutes.

Cannelloni with Veggie meat
Serves 2:

• 240 g / 9 oz vegetarian ground meat / minced meat (e.g. Valess)
• 1 tsp olive oil
• 1 glove of garlic, chopped
• 1 onion , chopped
• oregano
• herbal salt
• pepper
• 25 g / 1 oz bread crumbs
• 1 egg
• 50 g / 2 oz cheese, grated, 30 % fat
• 50 ml / 2 fl oz milk
• 2 tins/cans (each 400 g / 14 oz) chopped tomatoes
• 14 tomato cannelloni
• 65 g / 2 ½ oz cheese, grated, 30 % fat for baking

1. Brown the minced meat with the garlic and the onion and flavour with oregano, salt and pepper. Leave to cool.
2. Then mix with the bread crumbs, the egg, the cheese and the milk. Fill the mixture into the cannelloni.
3. Fill ? of the first can of tomatoes into an heat proof dish, then place the filled cannelloni on it and cover with the rest of the tomatoes.
4. Sprinkle with cheese and bake in a pre-heated oven covered with tin foil, at 180° C / 350 °F for about 30 minutes. After that brown another 5 minutes without the foil.

Quick Chinese noodle dish
Serves 1-2:

• 2 cubes (125 g / 4 ¼ oz) of Mie noodles
• 1 tsp oil
• 1 green bell pepper, cut into fine strips
• 1 red bell pepper, cut into fine strips
• ½ Chinese cabbage
• 2 tbsp light soy sauce
• 2 tsp Chinese mixture ( ginger, curcuma, coriander, cardamom, pimento/allspice)

1. Cook the Mie noodles for about 5 minutes in water according to the packet instructions.
2. Heat the oil in a wok. Brown the bell peppers. Add the Chinese cabbage.
3. Add the soy sauce and flavour with the Chinese mixture.
4. Drain the noodles and mix everything together.

Pasta with sage
Serves 2:

• 250 g / 9 oz Pasta e.g. Oriecchette
• 1 tsp plant cream with butter flavour
• 10 sage leaves

1. Cook the pasta in salt water for about 11 minutes. Drain.
2. Brown the sage in the fat. Add the pasta and mix.
3. Serve with Parmesan cheese.

Trottole with peas
Serves 4:

• 500 g / 1 ¼ lb pasta, e.g. Trottole tricolore (spiral shape with 3 colours)
• 1 tsp oil
• 1 onion, chopped
• 2 tbsp tomato paste
• 240 g / 9 oz chopped tomatoes
• salt
• pepper
• 240 g / 9 oz peas, frozen
• 2 tbsp Rama Cremefine (mix of vegetable fat with milk), 15 % fat or sour cream
• Pecorino cheese or Parmesan Cheese

1. Cook the pasta in salt water about 10 minutes.
2. Brown the onion in oil. Add the tomato paste, brown.
3. Add the chopped tomatoes and flavour with salt and pepper. Add the peas and simmer for about 5 minutes. Add the Rama Cremefine or sour cream.
4. Drain the pasta and serve with the sauce. Spread with the cheese.

Noodle and quark bake
Serves 1:

• 40 g / 1 ½ oz raisins
• 150 g / 5 oz whole-wheat pasta (e.g. Spirelli)
• 150 g / 5 oz low-fat quark
• 1 egg yolk
• 1 egg white
• 1 pinch of salt
• ½ tsp cinnamon
• 1 tsp Bourbon vanilla sugar
• liquid sweetener
• 4 hazelnuts, chopped

1. Soak the raisins in water for about 3 hours.
2. Cook the noodles for about 8 minutes in water.
3. Meanwhile mix quark with the egg yolk, cinnamon, vanilla sugar and possibly liquid sweetener.
4. Mix the noodles with the raisins and the quark mix. Beat the egg white with a pinch of salt until and fold in carefully.
5. Fill everything into an oven-proof dish, spread with the hazelnuts and bake in a pre-heated oven at 200° C / 400° F for about 10 min.

Puszta Spaghetti
Serves 2:

• 250 g / 9 oz pasta (e.g. spaghetti tricolore)
• 1 jar (190 g / 6 ½ oz) of Puszta salad (bell pepper, gherkins, onions, carrots, celery root)
• 1 big tomato or 2 small tomatoes, chopped
• 3 tbsp tomato paste
• salt
• pepper
• 2-3 drops of liquid sweetener

1. Cook the pasta in salt water about 8-9 minutes.
2. Cook the chopped tomatoes in the microwave at 800 W about 4 minutes until soft.
3. Add the tomato paste and the Puszta salad and mix. Warm up in the microwave at 150 W about 2 minutes. Flavour with salt, pepper and liquid sweetener.
4. Drain the pasta and serve with the sauce.

Pasta plait with sultanas and coriander
Serves 2:

• 2 Pasta plaits Giuliette or Tagliatelle
• 30 g / 1 oz sultanas
• 1 tsp olive oil
• 1/2 bunch of spring onions, sliced into rings
• 1 tbsp sugar
• 1 tbsp tomato paste
• 1 tsp coriander powder
• ½ tsp thyme, dry
• ½ tsp paprika powder
• salt
• pepper
• 1 bay leaf
• 200 ml / 7 fl oz dry white wine
• 100 ml / 7 tbsp water

1. Soak the sultanas in a little warm water, drain and dry and mix with the sugar.
2. Mix tomato paste with warm water, the coriander powder, thyme, salt, pepper and paprika powder.
3. Sautée the onions lightly in a saucepan for about 2-3 minutes.
4. Add the sultanans and the tomato paste, sautee and then add the wine and water. Add the bay leaf and simmer for about 20 minutes. Remove the bay leaf.
5. Cover the pasta with cold water according to the packet instructions. Cook for about about 10 minutes, drain and serve with the sauce.

Pasta plait with creamy goat cheese sauce
Serves 2:

• 2 Pasta plaits Giuliette
• 1 tsp olive oil
• 1 bunch spring onions, sliced into rings
• 200 ml (6 fl oz) coffee creamer (12 % fat)
• 200 g (7 oz) round low-fat goat's cheese
• salt
• pepper
• lemon juice

1. Cover the pasta with cold water according to the packet instructions. Cook for about 10 minutes.
2. Meanwhile sautée the onions lightly in a saucepan, take out of the saucepan and put aside.
3. Fill the coffee creamer and the cheese into the saucepan. Bring to the boil slowly until the cheese melts.
4. Add the onions, flavour with salt, pepper and lemon juice.

• If you don't like the sauce so creamy, add some of the pasta water.
• Instead of goat's cheese you can use sheeps's cheese.

Chocolate pasta
Serves 4:

• 500 g / 1 ¼ lb chocolate pasta
• 50 ml / ¼ cup milk
• 3 tbsp cocoa powder
• sugar or liquid sweetener

• sour red cherries, or "Morellas", heated and poss. thickened with pudding powder mixture or corn starch
• vanilla sauce

1. Cook the pasta in water with milk, cocoa and sugar for about 10 minutes.
2. Drain and serve with warm cherries and vanilla sauce.

• You can also use the plums from my recipe "Sweet noodles with plums"

Spinach Lasagne
Serves 2:

• 1 packet spinach, frozen (450 g / 1 lb)
• 1 onion
• 1 clove of garlic
• 2 tsp oil
• 100 ml / 7 tbsp water
• 350 ml / 12 fl oz tomato puree
• 3 tbsp of herbal mixture for spaghetti (Art. Nr. 4340)
• 100 ml / 7 tbsp milk
• 100 g / 3 ¾ oz low-fat cream cheese
• salt
• pepper
• nutmeg
• 12 lasagne slices, not requiring pre-cooking
• 100 g / 3 ¾ oz low-fat grated cheese

1. Peel and chop the onion and the garlic. Heat the oil in a saucepan. Add onions and garlic and brown. Add the water and the spinach and defrost for about 6 minutes.
2. Add milk and cream cheese and mix with the mixer. Flavour with salt, pepper and nutmeg.
3. Mix the tomato puree and the herbal mixture.
4. Fill half of the tomato sauce into an oven proof dish. Then fill the spinach and the lasagne slices in layers into the oven dish. Finish the top layer with tomato sauce.
5. Sprinkle with cheese and bake in a pre-heated oven covered at 180°C / 350°F for about 30 minutes. Then bake again uncovered for another 10 minutes until brown.

Pasta with rucola
Serves 1:

• 160 g / 5 oz whole-wheat pasta e.g. Farfalle
• 6 cherry tomatoes (about 200 g / 7 oz)
• 100 g / 3 ¾ oz rocket / rocket salad
• 1 tsp olive oil
• 1 pinch of sugar
• parmesan cheese

1. Cook the pasta.
2. Heat the oil and add the tomatoes, sprinkle with sugar.
3. Add the salad and reduce in size. Take care as it shrinks quickly and also loses its mustard flavour very fast.
4. Add the drained pasta and spread with parmesan cheese.

Farfalle with beans and tomatoes
Serves 1:

• 185 g / 6 ½ oz whole-wheat pasta, e.g. farfalle
• 220 g / 8 oz green princess beans (tin/can)
• 1 tsp olive oil
• 2 tomatoes, seeded and chopped
• ½ tbsp summer savory, dried
• ½ tsp chilli flakes, dried
• salt
• pepper
• 1 handful of basil, chopped

1. Cook the pasta in salt water till al dente.
2. Heat the oil. Brown the beans, add the tomatoes and brown.
3. Flavour with summer savory, chilli, salt and pepper.
4. Drain the pasta and keep 2 tbsp of the water. Mix the beans with the water and the pasta and add the basil.

Pasta with spring onions and bell peppers
Serves 1:

• 125 g / 4 ½ oz pasta (e.g. Penne)
• 70 g / 3 oz spring onions
• 1 red bell pepper
• 1 yellow bell pepper
• 1 big tomato
• 1 tsp olive oil
• 1 handful of basil leaves

1. Cut the bell peppers into quarters, seed and brown in the oven with high heat from the top until the skin lightly charred on all sides, about 10 minutes. Cover with a wet cold towel and let then stand for 10 minutes, then peel and chop.
2. Cook the pasta according to the packet instructions.
3. Seed, skin and chop the tomato. Wash and clean the onions and slice into short pieces.
4. Heat the oil and brown the onions and the bell peppers. Add the tomatoes and simmer for about 5 minutes
5. Wash and chop the basil and add to the vegetables.
6. Drain the pasta and mix with the vegetables.

Pasta with yellow boletuses
Serves 2:

• 250 g / 9 oz fresh pasta (e.g. Tagliatelle)
• 15 g / ½ oz yellow boletuses, dry
• ½ onion
• 1 tsp oil
• 50 ml / 2 fl oz water
• ½ tsp vegetable soup (instant)
• 3 tbsp Dr. Oetker Creme balance, liquid, 7,5 % fat or sour cream
• 2 tbsp parsley, frozen
• 2 tbsp of chives, dry
• salt
• pepper

1. Soak the mushrooms in warm water for about 45 minutes. Peel and chop the onion. Drain the mushrooms, collect the water.
2. Heat the oil and brown the onions and the mushrooms. Add the water and the mushroom water, add the vegetable soup and reduce.
3. Add the crème balance, parsley and chives and flavour with salt and pepper.
4. Cook the pasta in salt water, drain and mix with the sauce.

Pasta Primavera
Serves 2:

• 250 g / 9 0z whole-wheat pasta (e.g. Farfalle)
• 1 eggplant
• 1 zucchini
• 3 spring onions
• 1 tsp olive oil
• 1 tsp oregano
• herbal salt
• pepper
• 1 pinch of sugar
• 1 tsp Pesto
• 1 handful of basil leaves

1. Wash and chop the eggplant, fill into a sieve and sprinkle with salt. Stand for about 20 Minutes. Sprinkle with salt and stand.
2. Cook the pasta about 8-10 minutes.
3. Wash and chop the zucchini. Wash and slice the spring onions. Skin 2 tomatoes and chop discarding the seeds. Wash and chop 1 tomato without the seeds but keeping the skin and put aside.
4. Wash and dry the eggplant. Heat the oil and brown the spring onion, zucchini and the eggplant. Add the skinned tomatoes.
5. Flavour with salt, pepper, sugar and Pesto and cook for about 5 minutes. Wash and chop the basil.
6. Drain the pasta and mix with the sauce. Add the last tomato and the basil.

Pasta with red onion sauce
Serves 1:

• 250 g / 9 oz whole wheat pasta e.g Linguine
• 2 red onions, sliced
• 1 tsp olive oil
• salt
• pepper
• 1 tsp sugar
• 3 tsp red wine vinegar
• 5 tbsp (25 ml / 1/8 cup) red wine
• cayenne pepper
• Parmesan cheese to serve

1. Cook the pasta in salt water al dente.
2. Brown the onions in oil.
3. Add salt, pepper, sugar, vinegar and red wine and simmer for about 10 minutes. Flavour with cayenne pepper.
4. Serve the pasta with the sauce and Parmesan cheese.

Pasta plait with almond and saffron sauce
Serves 4:

• 500 gr / 1 ¼ lb Giuliette
• 250 ml / 8 fl oz milk
• 100 g / 3 ½ oz sliced almonds
• 1 tin saffron (2 g)
• 1 tbsp coffee creamer (12 % fat)
• 1 tbsp lemon juice
• salt
• cayenne pepper
• 1 tbsp of almonds for to the decoration
• Parmesan for strewing

1. Cover the pasta with cold water according to the packet instructions. Cook for about about 10 minutes.
2. Meanwhile roast the almonds in a frying pan without fat till golden-brown. Lay 1 tbsp aside for decoration.
3. Grind the almonds in a mixer.
4. Simmer the ground almonds in milk on low heat for about 10 minutes. Add the saffron, coffee creamer and the lemon juice, flavour with salt and cayenne pepper.
5. Serve the pasta with the sauce and strew with the almonds and the cheese.

Penne with tofu and sugar snaps
Serves 2:

• 250 g / 9 oz whole wheat pasta e.g. Penne
• 250 g / 9 oz sugar snaps, frozen
• 200 g / 7 oz tofu
• salt
• pepper
• cayenne pepper
• 1 tsp vegetable fat
• 75 ml / 2 ½ fl oz coffee creamer milk

1. Defrost the sugar snaps.
2. Drain the tofu and slice into long pieces. Flavour with salt, pepper and cayenne pepper
3. Cook the pasta according to the package instructions. Add the sugar snaps 5 minutes before serving time and cook everything.
4. Drain and mix immediately with the coffee creamer. Flavour again with cayenne pepper.
5. Serve with the tofu.

Fusilli with peppers and onions
Serves 2:

• 2 red bell peppers
• 1 tsp olive oil
• 1 large onion, sliced
• 1 garlic clove, crushed
• 250 g /9 oz fusilli
• 3 tbsp parlsey, frozen
• salt
• pepper
• 1 tsp Aceto balsamico vinegar
• Parmesan cheese, to serve

1. Cut the bell peppers into quarters, seed and brown in a hot oven with high heat from the top or under the grill until the skin is lightly charred on all sides, about 10 minutes. Cover with a wet cold towel and stand for 10 minutes, then peel and slice into thin strips.
2. Heat the oil in a large frying pan. Add the onion, and cook over a moderate heat until translucent, 5-8 minutes. Stir in the garlic, and cook for a further 2 minutes.
3. Cook the pasta in plenty of boiling salted water until just al dente. Do not drain yet.
4. Meanwhile, add the peppers to the onions and mix together gently. Stir in about 4 tbsp of the pasta cooking water. Flavour with salt, pepper and vinegar. Add the parsley.
5. Drain the pasta. Tip it into the pan with the vegetables and mix.
6. Serve with Parmesan cheese.

Cannelloni with mushrooms
Serves 1:

• 400 g / 14 oz button mushrooms, chopped
• 1 glove of garlic, chopped
• 1 onion , chopped
• 1 tsp oil
• 3 tomatoes, seeded and chopped
• 1 tsp thyme
• about 10 rosemary needles
• herbal salt
• pepper
• 10 tomato cannelloni
• 40 g / 1 ½ oz cheese, grated, 30 % fat for baking
• 100 ml / 7 tbsp Dr. Oetker Crème balance (7,5% F)
• 125 ml / 4 fl oz vegetable stock
• 1 triangle cream cheese with herbs, low-fat

1. Brown the mushrooms with the garlic, the onion and the tomatoes in oil and flavour with thyme, rosemary, salt and pepper.
2. Fill 2/3 of the mixture into the cannelloni.
3. Add vegetable stock, Crème balance and the cream cheese to the rest of the mixture, bring to boil and pour over the cannelloni.
4. Sprinkle with cheese and bake in a pre-heated oven covered with tin foil, at 180° C/350 °F for about 20 minutes. After that brown another 10 minutes without the foil.

Spaghetti with pumpkin sauce
Serves 2:

• 250 g / 9 oz whole wheat spaghetti
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1 tsp oil
• 250 ml / 8 fl oz pumpkin puree (see pumpkin pie)
• 75 ml / 1/3 cup vegetable stock
• 1 pinch of sugar
• ½ tsp ginger powder
• 1-2 tsp chilli flakes
• 1 tbsp lemon juice
• 2 tbsp milk
• 2 tbsp chopped chives

1. Cook the pasta in salt water.
2. Brown the onion and the garlic in oil, add the vegetable stock and cook until soft.
3. Add the pumpkin puree and flavour with the spices and the lemon juice. Add the milk and the chives.
4. Drain the spaghetti, but keep a little bit of the water inside the saucepan. Mix the sauce and the spaghetti.

Large pasta shells with oriental filling
Serves 15

• 15 large pasta shells
• 1 Hokkaido pumpkin, ( 300 g / 11 oz), seeded and chopped
• 1 glas / jar ( 250 g / 9 oz ) chickpeas
• 2 tbsp cream cheese, low-fat
• 2 tbsp water
• 1 tbsp spices mix for Arabian cooking
• parmesan cheese as topping

1. Cook the pasta in salt water for about 10 minutes. Steam the pumpkin by placing it in a sieve above the pasta.
2. Wash and drain the chickpeas.
3. Mix the pumpkin with the half of the chickpeas and the cream cheese. If needed, add the water. Flavour with the spices. Add the rest of the peas and fill into the pasta.
4. Sprinkle with cheese and brown in the oven.

Pasta with cognac sauce
Serves 2

• 250 g / 9 oz whole wheat pasta, e.g Pipe Rigate
• 1 tsp vegetable fat
• 1 onion, fine chopped
• 250 g / 9 oz button mushrooms, finly chopped
• 50 ml / 2 fl oz vegetable stock
• 2 tbsp low-fat cream cheese
• 50 ml / 2 fl oz cognac or brandy
• salt
• pepper

1. Cook the pasta in salt water.
2. Brown the onion and the mushrooms in the fat. Add the vegetable stock and thicken with the cream cheese. Add the cognac / brandy and bring to boil.
3. Flavour with salt and pepper.
4. Serve the pasta with the sauce.

Red cabbage and pasta bake
Serves 2

• 250 g / 9 oz whole weat pasta e.g.farfalle
• 2 onions, chopped
• 100 g / 3 ¾ oz smoked tofu, chopped
• 1 tsp oil
• 680 g / 1 ½ lb red cabbage, jar
• 100 ml / 7 tbsp dry red wine
• 2 tsp vegetable soup (instant)
• chiliflakes
• 40 / 1 ½ oz grated cheese, low-fat

1. Cook the pasta in salt water about 10 minutes, drain.
2. Brown the onions and the tofu in oil. Add the red cabbage and the wine and simmer for about 10 minutes.
3. Flavour with vegetable soup and chili flakes.
4. Mix the passta with the red cabbage and fill into an oven-proof dish. Sprinkle with the cheese and bake in a pre-heated oven at 180 °C /350 °F for about 10 minutes.

Large pasta shells with spinach filling
Serves 2

• 4 large pasta shells
• 100 g / 3 ½ oz spinach, frozen
• ¼ onion, chopped
• 2 button mushrooms
• 1 tsp vegetable fat
• 1 tbsp cream cheese, low-fat
• salt
• pepper
• 1 tbsp italian spices mix
• parmesan cheese for topping

1. Defrost the spinach, squeeze and chop.
2. Cook the pasta in salt water for about 10 minutes.
3. Brown the onion and the spinach in fat and flavour with the herbs, salt and pepper.
4. Fill some tomato puree into an oven dish and add the pasta. Fill the pasta shells, sprinkle with cheese and brown in the oven.

Pasta with cucumber
Serves 2

• 250 g whole weat pasta e.g. Fafalle
• 1 cucumber ( Cut lengthwise into strips, seed and slice into half moons)
• 1 tsp oil
• 100 ml water
• 1 tsp vegetable soup (Instant)
• 1 triangle cream cheese, low-fat
• 1 tsp curry powder
• 1 tsp Adrian mustard from the mustard mill in Schwerte, medium

1. Cook the pasta in salt water.
2. Heat the oil. Brown the onions and the cucumbers. Add some curry powder and brown. Add water.
3. Add the cheese and melt and flavour with the vegetable soup, curry powder and mustard.
4. Drain the pasta and mix with the cucumbers.

You can also use the curry mustard from the mustard mill, but I didn't have any left home.

Pasta with asparagus
Serves 2

• 120 g / 4 ½ oz whole weat pasta e.g. Penne
• 1 tsp olive oil
• 1 zucchini, cut into strips
• 250 g green asparagus, cut into strips

4 tsp Tina's special Pesto:

• 6 dried tomatoes
• 1 handful of fresh oregano
• 2 twigs of fresh thyme
• 1 tsp olive oil
• 1 tbsp tomato paste

1. Pesto : Pour boiling water on the dried tomatoes and stand for about 4 hours. Mix the tomatoes with the herbs, oil and tomato paste in half the water from the toamtoes. Little by little add the rest of the tomato water until smooth. It doesn't look very nice, but it tastes real good and is low-fat. You can keep it in the refrigerator for about 2-3 days.
2. Cook the pasta in salt water, drain.
3. Meanwhile brown the zucchini and the asparagus in oil. Add the pasta and the pesto.