Wholemeal pasta three ways



2 packages of Wholemeal Hélices


Ground black pepper

Olive oil

For the pesto sauce Tupperware

2 tablespoons of Pesto Sauce

100 g of cherry tomatoes

50 g of mozzarella cheese

For the Bolognese sauce Tupperware

3 tablespoons of Bolognese sauce

2 tablespoons of grated parmesan cheese

Baby spinach or basil leaves

For the spicy chicken sauce Tupperware

80 g of chicken

1 tablespoon of spicy paprika

100 g of Homemade Tomato Sauce


Step 1

Boil the Wholemeal Tomato and Spinach Hélices following the package instructions. Strain and add a little olive oil and salt to keep it fresh for up to 4 days. Divide the dressed pasta into 3 containers.

Step 2

For the first Tupperware: prepare a pasta salad with pesto sauce. Mix the pasta with the pesto sauce, tomatoes and mozzarella mini-balls.

Step 3

For the second Tupperware: prepare a quick Bolognese with the Bolognese sauce and add a few leaves of spinach or basil.

Step 4

Tip: Add a little lemon zest to give it a fresh, delicious and surprising twist.

Step 5

For the third Tupperware: make a slightly spicy tomato and chicken sauce. Season the chicken with a little spicy paprika and brown in a frying pan. Add the Homemade Tomato Sauce and mix with the pasta.

Step 6

Tip: cook all the pasta at the same time, but prepare the sauces on the day you are going to eat it.

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