Pasta with red beans
Serves 2

• 500 g / 1 ¼ lb coloured pasta e.g. Farfalle fantasia
• 1 tsp olive oil
• 1 onion, chopped
• 1 small tin / can chopped tomatoes
• 200 ml / 8 fl oz tomato puree
• 1 tin / can kidney beans
• 1 tin / can sweet corn
• 15 green olives, cut into halves
• 2 tbsp mixed herbs for spaghetti

1. Cook the pasta according the packet instructions in salt water.
2. Brown the onion in the olive oil. Add the chopped tomatoes and the tomato puree.
3. Add the beans, corn and the olives and cook. Flavour with the herbs.

Penne Syracus
Serves 1

• 250 g / 9 oz whole wheat pasta, e.g. penne
• 1 tsp vegetable fat
• 1 onion, chopped
• 2 zucchini, chopped
• 1 handful mini pepper (small mild bell peppers, if you can't get them, use 1 red bell pepper, sliced)
• 400 g / 14 oz tomatoes (can/tin)
• 1 tsp zucchini herbs (company Herrmann )
• 2 black olives, sliced

1. Cook the pasta.
2. Brown the onion, zucchini and peppers in the fat. Add the tomatoes and simmer for about 15 minutes. Flavour with the herbs.
3. Serve with the pasta and decorate with the olives.

Baharat Pasta
Serves 2

• 250 g whole weat maccharoni
• 1 onion, finely chopped
• 1 Hokkaido pumpkin ( 280 g / 10 oz ), seeded, chopped
• 1 zucchini (120 g / 4 oz), chopped
• 250 g chick peas ( can /tin)
• ½ - 1 tsp Arabian spices mixture (nutmgeg, pepper, cilantro/coriander,cumin, clove, cinnamon, cardamom, sweet bell pepper, chili)

1. Cook the pasta.
2. Meanwhile cook the onion and the pumpkin with 1 tbsp water in the microwave for about 3 minutes at 650 W / medium high / 70%. Add the zucchini and cook for another 3 minutes.
3. Put half aside and puree.
4. Cook the other half again for 3 minutes in the microwave.
5. Flavour the puree with the spices. Add the vegetables and the chick peas and warm everything up in the microwave. Flavour again because the chick peas need spices and the pasta is neutral.
6. Serve the pasta with the sauce.

Tomato rice noodles from Turkey
Serves 2

• 4 pointed bell peppers (yellow and green)
• 1 onion
• 1 tsp olive oil
• 250 g rice noodles from Turkey (they look like rice but they are made of semolina)
• 375 ml vegetable stock
• 1 TL oregano, dry
• 4-6 rosemary leaves
• 1 tsp bell pepper powder, sweet
• 30 g black olives
• 3 tomatoes (350 g)
• 2 tbsp lemon juice
• salt
• pepper
• ½ bunch of flat parsley

1. Wash, clean and slice the bell peppers. Peel and slice the onion.
2. Heat the oil. Brown the onion and the bell peppers. Add the vegetable stock. Add oregano, bell pepper powder and the chopped rosemary and simmer covered for about 5 minutes.
3. Skin and chop the tomatoes. Chop the olives. Add the tomatoes and the olives and flavour with lemon juice, salt and pepper. Simmer again for 10 minutes. Wash and chop the parsley and add. Put 1 tbsp aside for decoration.
4. Divide on plates and sprinkle with the rest of the parsley.

• If you like crumble some feta cheese and sprinkle on the mixture. Serve with Tomato salad from Turkey.

Pasta with Vodka sauce
Serves 2

• 250 g / 9 oz whole wheat pasta, e.g Pipe Rigate
• 250 ml / 8 fl oz tomato puree
• 2 tbsp parsley, frozen
• 100 g / 3 ¾ oz low-fat cream cheese
• 40 ml / 3 tbsp vodka
• salt
• pepper
• sugar
• parmesan cheese for decoration

1. Cook the pasta in salt water.
2. Heat the tomato puree. Add the parsey and the cream cheese. Add the vodka and bring to boil.
3. Flavour with salt, pepper and a pinch of sugar.
4. Serve the pasta with the sauce and sprinkle with parmesan cheese.

Cannelloni with spinach
Serves 2

• 750 g / 1 lb 11 oz young frozen spinach, defrost
• 1 onion, finely chopped
• 50 ml / 2 fl oz milk
• 6 tsp mixed herbs for Spaghetti
• 200 g / 7 oz low-fat feta cheese, chopped
• 500 g / 1 ¼ lb tomato puree
• 100 g / 3 ¾ oz grated low-fat cheese
• 1 packet green spinach cannelloni

1. Mix the spinach with the onions, milk and 4 tsp of the herbal mixture. Add the chopped feta cheese. Fill into the cannelloni and place into a heat proof dish.
2. Mix the tomato puree with 2 tsp of the herbal mixture and spread on the cannelloni.
3. 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 10 minutes without the foil.

Large pasta shells with soy filling
Serves 5 pieces

• 5 large pasta shells
• 50 g / 2 oz imitation bacon bits
• 125 ml 4 fl oz / ½ cup hot water
• ¼ onion, chopped
• 1 tsp vegetable fat
• 1 tbsp tomato paste
• 100 ml/ 7 tbsp tomato puree
• 2 ½ tbsp dry red wine
• salt
• pepper
• 1 tbsp Italian spices mix
• parmesan cheese as topping

1. Cook the pasta in salt water for about 10 minutes.
2. Soak the imitation bacon bits in the water according to the packet instructions and stand for about 10 minuts.
3. Brown the onion and the imitation bacon bits in fat, add the tomato paste and the tomato puree. Simmer for about 5 minutes and flavor 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 blue cheese sauce
Serves 4:

• 500 g whole wheat pasta e.g. spirelli
• 1 onion, chopped
• 1 tbsp oil
• 80 g / 3 oz flour
• 200 ml / 7 fl oz dry white white
• 400 ml / 14 fl oz vegetable stock
• 400 ml / 14 fl oz milk
• 125 g / 4 ¼ oz low-fat blue cheese
• 2 tbsp dry chives
• 2 tbsp dry parsley
• salt
• pepper
• sweet paprika powder

1. Cook the pasta.
2. Slowly fry the onion until glazed. Add the flour and stir in the white wine. Add the vegetable stock and the milk and simmer for about 10 minutes.
3. Mash the cheese and melt in the sauce.
4. Add the chives and the parsley and flavour with the spices.

Creamy Pepper Pasta
Serves 1:

• 200 g / 7 oz pasta e.g. cat shaped
• salt
• 250 ml / 8 fl oz / 1 cup vegetable stock
• 4 tbsp cream cheese
• 1 tsp cornstarch / starch / corn flour
• 1 tbsp peppercorns, crushed with mortar and pestle
• 2 tsp pink pepper corns

1. Cook the pasta in salt water.
2. Heat the vegetable stock and add the cream cheese. Stir till melted. Simmer for about 10 minutes. Thicken with the cornflour.
3. Serve the pasta with the cheese sauce and spread with the crushed pepper and the pink pepper corns.

Large pasta shells with lentil filling
Serves 6

• 6 large pasta shells
• 565 g / 2 ½ oz Pardina lentils
• 200 ml / 7 fl oz water
• 100 ml / 3 ½ fl oz tomato puree
• 1 tbsp tomato paste
• 2 ½ tbsp dry red wine
• salt
• pepper
• 1 tbsp Italian spices mix
• parmesan cheese for topping

1. Cook the lentils in water for about 20-30 minutes and then rinse. If needed gradually add water.
2. Cook the pasta in salt water for about 10 minutes.
3. Fill the lentils into a saucepan. Add the tomato puree, tomato paste and the wine and simmer for about 10 minutes. Flavor with with the herbs, salt and pepper.
4. Fill some tomato puree into an oven dish and add the pasta. Fill the pasta, sprinkle with cheese and brown in the oven.

Maccheroni and cheese, low-fat
Serves 1

• 180 g / 6 oz pasta
• 1 tbsp cream cheese, low-fat
• 1 tbsp vegetable stock, dry powder
• 50 g / 2 oz grated cheese, low-fat

1. Cook the pasta. Mix with the cream cheese and the vegetable stock. Fill half of it into an oven dish. Spread with half of the cheese. Add the rest of the pasta and spread the rest of the cheese on top.
2. Bake in pre-heated oven for about 10 minutes at 200 °C / 400°F .

Large pasta shells with artichoke filling
Serves 4 pieces

• 4 large pasta shells
• ½ tin / can ( 120 g 4-4 ½ oz ) artichoke hearts
• 125 ml / 4 fl oz Sauce Hollandaise
• parmesan cheese to coat

1. Cook the pasta in salt water for about 10 minutes.
2. Drain the artichoke hearts and chop. Mix with the Sauce Hollandaise and fill into the pasta shells.
3. Sprinkle with cheese and brown in the oven.

Large pasta shells with Sauerkraut filling
Serves 20 pieces

• 200 g / 7 oz large shell pasta ( about 20)
• 1 onion, chopped
• 300 g / 11 oz Sauerkraut
• 8 slices canned pineapple, chopped into cubes
• 2 tbsp cream cheese
• curry powder
• vegetable stock ( instant)
• grated cheese

1. Cook the pasta in salt water for about 10-14 minutes.
2. Mix sauerkraut with the onion and 4 tbsp of pineapple juice. Cook in microwave at 600 W about 5 minutes.
3. Add the cream cheese and flavour with curry and vegetable soup. Add the pineapple.
4. Fill into the pasta.
5. Sprinkle with cheese and bake in oven at 225°C / 425°F for about 5-10 minutes.

Soy Lasagne
Serves 2:

• 15 g / 5 oz imitation bacon bits
• 450 ml / 2 cups hot water or vegetable stock
• 2 onions, chopped
• 2 tsp olive oil
• 2 tbsp tomato paste
• 500 ml/ 17 fl oz tomato puree
• 450 g / 1 lb canned tomatoes
• 3 tbsp Italian spices mix
• salt
• pepper
• 12-14 lasagne slices, not requiring pre-cooking
• 250 ml / 8 fl oz Sauce Hollandaise
• 150 g / 5 oz grated low fat cheese

1. Soak the imitation bacon bits in the water or vegetable stock according to the packet instructions and stand for about 10 minutes.
2. Brown the onions and the imitation bacon bits in oil, add the tomato paste, the tomato puree and the canned tomatoes. Simmer for about 5 minutes and flavor with the herbs, salt and pepper.
3. Fill the sauce and the lasagne slices in layers into an oven dish, top and bottom must be sauce. Spread with the Sauce Hollandaise and sprinkle with cheese. Cover with tin foil.
4. Bake in a pre-heated oven at 180°C / 350°F for about 20 minutes. Remove the tin foil and bake again at 200°C / 400°F for another 10 minutes. Let the lasagne stand for about 5 minutes before serving.

Large pasta shells with mushroom filling
Serves 3 pieces

• 3 large pasta shells
• 3 white button mushrooms, chopped
• ¼ onion, chopped
• 1 tsp vegetable fat
• 5 green olives
• 1 tbsp cream cheese, low-fat
• salt
• pepper
• parsley
• chives
• parmesan cheese to coat

1. Cook the pasta in salt water for about 10 minutes.
2. Brown the onion and the mushrooms in fat, add the olives. Mix with the cream cheese and flavour with salt and pepper. Add parsley and chives. Fill into the pasta shells.
3. Sprinkle with cheese and brown in the oven.