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Sick and Tired of the same ole'

pasta each week. I try different noodles and different tomatoe sauces, but I need to come up with something different. Help!


Asked by Anonymous at 11:26 AM on Jun. 19, 2009 in Food & Drink

This question is closed.
Answers (6)
  • Squashed Macaroni
    This sweet, creamy sauce is made from winter squash, a good source of vitamin A. The tahini and parsley add calcium. It's a nutritious alternative to cheese or tomato sauce.
    • 2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.) fresh or frozen
    • 1 1/2 cups milk (plant or animal)
    • 1 tablespoon miso
    • 2 tablespoons tahini
    • 1 tablespoon nutritional yeast flakes (lots of B vitamins, tastes cheesy)
    • 1/2 teaspoon sea salt
    • Black pepper to taste
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup minced fresh parsley
    • 1 pound whole grain elbow macaroni, cooked
    • 1/2 cup walnuts, minced or ground
    Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.

    Answer by rkoloms at 5:23 PM on Jun. 19, 2009

  • This sounds odd, but it is delicious. Instead of tearing, I mostly chop.

    No Knife Spaghetti

    Cook 1 lb spaghetti al dente in salted water.Drain.

    Combine 4 med tomatoes, cored, torn into ¾ inch pieces,
    ½ cup coarsely torn basil leaves
    ½ cup extra virgin olive oil
    ¼ lb fresh mozzarella torn into ½ “ pieces
    3 TB coarsely torn oregano leaves,
    4 med garlic cloves, smashed
    ½ tsp hot red pepper flakes
    freshly ground black pepper

    Mixture can be made 4-8 hours early except for mozzarella- let stand at room temp.
    Add to cooked and drained spaghetti, along with mozzarella, toss, garnish with basil, serve immediately.

    Answer by Bmat at 11:42 AM on Jun. 19, 2009

  • Here's one I got from a Campbell's soup cookbook.


    1 can (103.4 oz) cream of mushroom soup
    3/4 cup milk
    1/2 cup grated Parmesan
    3 cups hot cooked noodles or spaghetti
    4 Tb butter or margarine.

    In large saucepan stir soup until smooth, blend in milk and cheese, heat. stir now and then. just before serving, toss HOT noodles with butter, combine with soup mixture. Serve with additional cheese. Makes 3 1/2 cups.

    Answer by Bmat at 11:45 AM on Jun. 19, 2009

  • try
    I'm in a pasta rut myself so maybe this will help

    Answer by wheresthewayout at 4:17 PM on Jun. 19, 2009

  • I serve this it over broccoli (and I make double the sauce).
    Pasta and Tofu with Finger-Licking Peanut Sauce
    1/2 cup vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot
    Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 5:22 PM on Jun. 19, 2009

  • Emerald Noodles
    1 pkg. any kind of linguini (i use whole grain) cooked and drained (add a bit of sesame oil to keep from sticking)
    1/2-3/4 cup nut butter (you can use sunflower seed butter if you have allergy concerns
    1 bunch cilantro
    2-3 (to taste really) cloves garlic minced
    1 bunch or less green onions
    1 tsp fresh grated ginger
    2-3 tbsp. toasted sesame oil
    red pepper flakes (for spicy) (I use Asian chili paste)
    soy sauce or tamari or braggs to taste
    1 cup frozen spinach
    blend all together in food processor, add to noodles stir in peas, broccoli, or any veg you want (if you have picky eaters, blend them into the tend to like the greenness of it)

    Answer by rkoloms at 5:24 PM on Jun. 19, 2009