Contrary to popular belief, pasta isnít the devil incarnate. As with all food consumed, people need to exercise a little constraint and regulate their portion control rather than restricting food groups entirely from their diet. I believe itís all about moderation.
Pasta is an excellent source of complex carbohydrates; it has a low Glycemic Index, is fat free, low in salt and sugar and can be used in planning meals when tyring to lose or maintain weight.
So why does pasta have such an ominous reputation?
All too often itís the way we cook it, and the sauces we serve with pasta.
Substituting rich creams, butter and cheese with pureed vegetables provides a healthy but equally delicious sauce alternative. It tastes just as decadent but without the added fat. Using vegetables as the base of the sauce also enriches the dish with select minerals and nutrients.
Itís a clever way to get kids to eat their vegetables Ė albeit camouflaged as sauce!
Full of flavour and naturally sweet, I will often use Japanese Pumpkin to create my ďcreamyĒ sauce and then garnish with broccolini or peas.
Penne is my pasta of choice as the end of the tubes act as scoops, holding the sauce.
If you are gluten intolerant simply swap the pasta for gluten free pasta, which can be readily found at your local supermarket.
Penne with Broccolini in Pumpkin Sauce is a decadent tasting and looking pasta dish but is super healthy and very low in fat.