healthy recipe

Desi Immunity-Boosting Ramen

By / Fitpiq Team, Health Tips, Healthy Recipes, Weight Loss Recipes

A spicy, comforting desi-style noodle soup made with haldi, ginger, garlic, red chilli and colourful vegetables. Perfect for a warm, nourishing meal.

Prep time: 10 minutes · Cook time: 15 minutes · Serves: 2

Ingredients of Desi Immunity-Boosting Ramen

  • 1 tsp oil
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder (haldi)
  • ½ tsp red chilli paste or chilli flakes
  • 1 small carrot, thinly sliced
  • ¼ cup French beans, chopped
  • ¼ cup capsicum, thinly sliced
  • 1 small tomato, chopped (optional)
  • ½ tsp black pepper powder
  • ½ tsp cumin powder
  • Salt to taste
  • 3–4 cups water or vegetable stock
  • 60–80 g noodles
  • Fresh coriander or spring onion for garnish
  • 1 tsp lemon juice (optional)

Method

1. Prepare the flavour base: Heat oil in a saucepan. Add ginger-garlic paste, turmeric and red chilli. Sauté for 1–2 minutes on low heat.

2. Add the vegetables: Add carrot, beans and capsicum. Sauté for 2–3 minutes. Add chopped tomato if desired and cook until softened.

3. Add the spices: Mix in black pepper, cumin powder and salt.

4. Prepare the broth: Pour in 3–4 cups of water or vegetable stock. Bring to a boil and simmer for 5–7 minutes until the vegetables are almost tender.

5. Cook the noodles: Add noodles and cook according to the packet instructions. Add extra water if needed to achieve a soupy consistency.

6. Garnish and serve: Turn off the heat. Add lemon juice and garnish with fresh coriander or spring onion. Serve hot.

Healthy tips

  • Use whole-wheat noodles for extra fibre.
  • Add shredded chicken, tofu or boiled eggs for more protein.
  • Adjust the red chilli according to your taste and throat comfort.

Why you’ll love it: Ginger, garlic, turmeric and vegetables add flavour and nutrients, while the warm broth helps keep you hydrated. Although it may feel soothing during a cold, it is not a proven immunity booster or cure.

How to Make One-Pot Sambar Idli at Home

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

One-Pot Sambar Idli

Ingredients of One-Pot Sambar Idli

For the Suji Idli Batter:

  • 1 cup suji (rava)
  • ½ cup curd
  • ½–¾ cup water (as required)
  • ½ tsp eno fruit salt
  • Salt to taste
  • 1 tbsp chopped coriander
  • 1 tbsp grated carrot (optional)

For the Sambar Gravy:

  • 1 small onion, chopped
  • 1 tomato, chopped
  • ½ cup mixed vegetables (carrot, beans, pumpkin)
  • 2 tbsp cooked toor dal
  • 1–1½ tbsp sambar masala
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • Small piece of tamarind soaked in water
  • Salt to taste
  • 1 tsp oil

For Tempering:

  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Few curry leaves
  • 2 dried red chillies
  • A pinch of hing

Method

1. Prepare the Suji Batter

  1. In a bowl, combine suji, curd, salt and water.
  2. Mix well and rest for 15–20 minutes.
  3. Add a little more water if required to get a thick, pourable idli batter consistency.
  4. Just before cooking, add Eno and gently mix.

2. Prepare the Sambar Gravy

  1. Heat oil in a deep pan. Add mustard seeds, cumin seeds, dried red chillies, curry leaves and hing.
  2. Add chopped onion and sauté until translucent.
  3. Add tomatoes, mixed vegetables, turmeric, red chilli powder and sambar masala.
  4. Add cooked dal, tamarind water and around 2 cups of water.
  5. Cover and cook until the vegetables are tender and the gravy is flavourful.

3. Cook the Idlis in Sambar

  1. Once the sambar starts simmering, reduce the flame to low.
  2. Drop small spoonfuls of the prepared suji batter directly into the simmering sambar, leaving some space between each portion.
  3. Cover with a lid and cook on low flame for 10–12 minutes.
  4. Avoid stirring while the idlis are cooking, as they need time to set.
  5. Check with a toothpick; once the idlis are cooked through, gently mix or spoon the gravy around them.

4. Serve Garnish with fresh coriander and a squeeze of lemon juice. Serve hot.

Tip: Keep the sambar slightly thinner before adding the batter, as the suji idlis will absorb some gravy while cooking. Add Eno only just before dropping the batter into the sambar for soft and fluffy idlis.

How to Make Guilt-Free Malai Kofta at Home

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

Guilt-Free Malai Kofta

A healthier twist on the classic Malai Kofta, made with a creamy vegetable-based gravy and soft paneer koftas stuffed with crunchy nuts and raisins. Cooked in a paniyaram pan with minimal ghee, this recipe gives you all the richness and flavour with less oil.

Ingredients & Preparation

For the Gravy:

  • 1 carrot, chopped
  • 1 cup pumpkin, chopped
  • 3 tomatoes, chopped
  • 6–7 garlic cloves
  • 3–4 dried red chillies
  • 10–12 cashews
  • 1 cup water

Method:

  1. Add carrot, pumpkin, tomatoes, garlic, dried red chillies, cashews and water to a pressure cooker.
  2. Pressure cook for 3 whistles and allow the pressure to release naturally.
  3. Let the mixture cool completely and blend into a smooth paste. Keep aside.

For the Kofta:

  • 200 g grated paneer
  • 1 boiled potato, mashed
  • 1 tbsp maida
  • 4–5 green chillies, finely chopped
  • 1 tsp grated ginger
  • Chopped coriander
  • Salt to taste
  • Chopped roasted nuts and raisins for stuffing

Method:

  1. In a bowl, combine grated paneer, mashed potato, maida, green chillies, ginger, coriander and salt.
  2. Mash everything well using your palm until you get a smooth, soft dough.
  3. Dry roast the nuts and raisins, then roughly chop them.
  4. Take a small portion of the paneer mixture, flatten it, add the nut and raisin stuffing in the centre and seal it to form small round balls.
  5. Brush a paniyaram pan with a little ghee and cook the koftas on all sides until golden brown and crisp.

For the Curry:

  • Prepared vegetable gravy paste
  • 1 cup milk
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1 tbsp kasoori methi
  • Salt to taste
  • A little ghee for cooking

Method:

  1. Heat a pan and brush with a little ghee. Add cinnamon and cardamom.
  2. Add coriander powder and sauté for a minute.
  3. Pour in the prepared vegetable paste, add salt and red chilli powder. Mix well and cook for a few minutes.
  4. Add milk gradually, mix and simmer until the gravy reaches a creamy consistency.
  5. Crush kasoori methi between your palms and add it to the gravy. Mix well.

Assembly

  1. Pour a layer of creamy gravy into a serving bowl.
  2. Place the prepared koftas over the gravy and pour some more gravy on top.
  3. Finish with a little fresh malai, chopped coriander and an optional ghee and red chilli tadka or chilli oil.

Healthy Cooking Tip: Cook the koftas in a paniyaram pan instead of deep-frying and use a vegetable and cashew-based gravy for a naturally creamy texture without relying on heavy cream.

How to Make Healthy Diet-Friendly Pyaz Pakoda (Low-Oil Onion Fritters) at Home

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Recipes

Healthy Diet-Friendly Pyaz Pakoda (Low-Oil Onion Fritters) 🧅

Enjoy your favourite crispy pyaz pakodas with less oil, more fibre and a healthier flour combination. Perfect for evening tea!

Ingredients (2 servings)

  • 2 medium onions, thinly sliced
  • 3 tbsp besan (gram flour)
  • 2 tbsp jowar flour
  • 1 tbsp rice flour (for crispiness)
  • 1 green chilli, finely chopped
  • 1 tsp ginger, grated
  • 2 tbsp chopped coriander
  • ½ tsp ajwain
  • ½ tsp red chilli powder
  • ¼ tsp turmeric
  • Salt to taste
  • 1–2 tbsp water, only if required
  • 1–2 tsp oil for cooking

Preparation

  1. Thinly slice the onions and separate the layers.
  2. Add besan, jowar flour, rice flour, green chilli, ginger, coriander and all the spices.
  3. Mix well and gently squeeze the onions so they release their natural moisture.
  4. Add a little water only if needed to bind the mixture.
  5. Shape into small, loose pakodas.

Cooking Methods

1. Air Fryer Method

  • Preheat the air fryer to 180°C.
  • Arrange pakodas in a single layer.
  • Lightly brush or spray with oil.
  • Air fry for 12–15 minutes, turning halfway, until golden and crispy.

2. Appe Pan Method

  • Grease an appe pan with a little oil.
  • Add small portions of the mixture.
  • Cook on medium-low heat, turning occasionally until crispy and cooked through.

3. Normal Pan Method (Low-Oil)

  • Heat a non-stick pan or tawa on medium-low heat.
  • Lightly grease it with 1–2 tsp oil.
  • Take small portions of the onion mixture and spread them slightly on the pan.
  • Cover and cook for 3–4 minutes on low-medium heat.
  • Flip gently and cook the other side until golden brown and crispy.
  • Drizzle a few drops of oil if required.

Serving Suggestion

Serve hot with mint-coriander chutney and a cup of masala tea.

Nutrition values are approximate and depend on ingredient quantities and cooking method.

Healthy Tip: Avoid adding excess water. The moisture released by onions helps bind the batter and keeps the pakodas crisp without needing too much flour.

How to Make Walnut-Crusted Paneer Steak at Home

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

Walnut-Crusted Paneer Steak 🧀🌰

High Protein | Crispy Walnut Crust | Served with Sautéed Veggies & Healthy Peri Peri Sauce

For the Paneer Crust

  • 10–12 walnuts
  • 1 tsp corn flour
  • A pinch of salt

For the Marinade

  • Sriracha or hot garlic sauce, as needed
  • 1 tbsp ketchup
  • 2 tsp ginger-garlic paste
  • Italian herbs
  • 1 tbsp light soy sauce
  • 2 tsp olive oil
  • Salt and black pepper, to taste

For the Paneer Steak

  • Paneer, cut into thick steak-sized pieces
  • Very little oil, for cooking

For the Sautéed Veggies

  • 2 cups mixed vegetables of your choice
  • 1 tbsp finely chopped garlic
  • 2 tsp olive oil
  • Italian herbs
  • Chilli flakes
  • Salt and black pepper
  • Parmesan, optional

Healthy Peri Peri Sauce

  • 2 tbsp oats flour
  • 2 cups milk
  • Salt, to taste
  • Black pepper, to taste
  • A pinch of nutmeg
  • 2 tsp red chilli powder
  • A small dollop of butter, optional
  • Water, as required

Method

1. Prepare the walnut crust:
Pound or grind the walnuts until finely crushed. Add corn flour and a pinch of salt. Mix well and keep aside.

2. Prepare the marinade:
In a bowl, mix sriracha or hot garlic sauce, ketchup, ginger-garlic paste, Italian herbs, light soy sauce, olive oil, salt and black pepper.

3. Prepare the paneer steak:
Make a few small holes in the paneer using a fork so the marinade can penetrate well. Spread the marinade generously on one side of the paneer and place that side into the walnut mixture. Press firmly so the walnut crust sticks properly.

Flip the paneer, spread the marinade on the other side and coat it with the remaining walnut mixture.

4. Cook the paneer:
Heat a griller or non-stick pan and add very little oil. Place the crusted paneer carefully and cook on both sides until the paneer is heated through and the walnut crust turns golden and crisp.

Sautéed Veggies

Heat olive oil in a pan and sauté chopped garlic. Add about 2 cups of your choice of vegetables and cook until tender but still slightly crunchy.

Season with Italian herbs, chilli flakes, salt and black pepper. Switch off the flame and add a little grated Parmesan if you like.

Healthy Peri Peri Sauce

  1. Add oats flour to a pan and cook on low heat for 2–3 minutes.
  2. Lower the heat further and gradually add milk while whisking continuously to prevent lumps.
  3. Keep cooking and stirring until the sauce starts to thicken.
  4. Add salt, black pepper, a pinch of nutmeg and red chilli powder.
  5. Add a small dollop of butter for extra richness, if desired.
  6. Adjust the consistency with a little water according to your preference.

Serve the walnut-crusted paneer steak with sautéed vegetables and a drizzle of the healthy peri peri sauce. 🌿🧀

How to Make Protein-Rich Paneer Dal Pithi at Home

By / Fitpiq Team, Health Tips, Healthy Recipes, Protein Rich Recipes, Weight Loss Recipes

Protein-Rich Paneer Dal Pithi 🥣🧀

High Protein | Healthy | Comfort Food

Ingredients of Protein-Rich Paneer Dal Pithi

For the Pithi Dough

  • ¾ cup whole wheat flour
  • ½ cup besan
  • ½ tsp ajwain
  • Salt to taste
  • Water, as required

For the Protein-Rich Paneer Filling

  • 100 g paneer, finely crumbled
  • ½ cup cooked yellow moong dal, well drained
  • 1–2 tbsp besan
  • 1 tsp grated ginger
  • 1 green chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp ajwain
  • Salt to taste
  • 1 tsp lemon juice

For the Dal

  • ½ cup yellow moong dal
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • 1 tsp grated ginger
  • 2–3 garlic cloves, finely chopped
  • 1 green chilli, chopped
  • Salt to taste
  • 1 tsp oil
  • 3 cups water
  • Fresh coriander
  • Lemon juice, optional

Method

1. Prepare the dough:
Mix whole wheat flour, besan, ajwain and salt. Add water gradually and knead into a firm, smooth dough. Cover and rest for 15–20 minutes.

2. Prepare the filling:
Cook the moong dal until soft and drain it very well. Lightly mash it and mix with crumbled paneer, besan, ginger, green chilli, coriander and all the spices. Add lemon juice and mix well. The filling should be firm and not watery.

3. Shape the pithi:
Divide the dough into small portions and roll each into a small, thin circle. Place about 1–1½ tsp of the paneer-dal filling in the centre. Fold and seal the edges firmly. Make small half-moon or dumpling-shaped pithis.

4. Prepare the dal:
Wash the moong dal and cook with turmeric, salt and water until soft. Keep the dal slightly thin because the pithi will absorb some of the liquid.

5. Make the tadka:
Heat 1 tsp oil. Add cumin seeds, ginger, garlic and green chilli. Sauté briefly, then add coriander powder and red chilli powder.

6. Combine:
Add the cooked dal to the tadka and bring it to a gentle simmer. Carefully add the prepared pithis.

7. Cook:
Cover and cook for 8–10 minutes, or until the pithi is completely cooked. Stir gently to avoid breaking them.

8. Finish:
Add fresh coriander and a squeeze of lemon juice. Serve hot.

Quick Tips 💡

  • Drain the cooked dal really well before making the paneer filling.
  • Don’t overfill the pithi, as it can open while cooking.
  • Keep the dal slightly thin before adding the pithi.
  • For a lighter version, use low-fat paneer.
  • Avoid vigorous stirring after adding the pithi.
  • Serve with fresh coriander, lemon and a side of salad.

Advance Prep 🥣

  • Dough: Prepare up to 8–10 hours ahead and refrigerate in an airtight container.
  • Filling: Prepare the paneer-dal filling up to 1 day in advance and refrigerate.
  • Dal: Cook the dal base up to 2 days ahead and refrigerate.
  • Pithi: Shape the dumplings a few hours ahead, cover and refrigerate.
  • Cook the pithi fresh in the dal for the best texture.

Protein Boost 💪

The combination of moong dal + paneer + besan + whole wheat flour makes this version substantially more protein-rich than traditional flour-based pithi. For an additional protein boost, serve it with 150 g thick Greek yogurt/curd on the side.

please use the attached video/post as a reference for the preparation and presentation.

The final recipe should include the paneer + moong dal filling inside the pithi, while keeping the overall recipe healthy and traditional-style.

How to Make Chhattisgarhi Bafori

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

Chhattisgarhi Bafori 🌿

Traditional Chhattisgarhi | Steamed | Protein-Rich | Healthy Snack

Ingredients

  • 1 cup chana dal, soaked for 3–4 hours
  • ½ cup finely chopped onion
  • ½ cup finely chopped coriander
  • 1–2 green chillies, finely chopped
  • 1 tsp grated ginger
  • ½ tsp cumin seeds
  • ½ tsp ajwain
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • 1 tbsp lemon juice
  • 1–2 tbsp water, if required
  • Oil, for greasing

Method

  1. Soak the dal: Wash and soak chana dal for 3–4 hours. Drain completely.
  2. Grind: Add the soaked dal to a mixer and grind into a slightly coarse, thick paste. Avoid making it completely smooth.
  3. Prepare the mixture: Transfer to a bowl and add onion, coriander, green chilli, ginger, cumin, ajwain, turmeric, red chilli powder, coriander powder, garam masala and salt.
  4. Add lemon juice and mix everything well. The mixture should be thick enough to hold its shape. Add only a little water if needed.
  5. Steam: Grease a steamer plate lightly with oil. Take small portions of the mixture and shape them into small round or slightly flattened baforis.
  6. Place them in the steamer, leaving some space between each piece. Cover and steam for 15–20 minutes, or until firm and cooked through.
  7. Allow them to cool for a few minutes. Serve hot with green chutney, coriander chutney or tomato chutney.

Quick Tips 💡

  • Keep the dal mixture coarse for the best traditional texture.
  • Drain the soaked dal very well before grinding; excess water can make the bafori soft.
  • Don’t overcrowd the steamer.
  • For extra flavour, add a little finely chopped fresh coriander and garlic.
  • You can lightly pan-sear the steamed bafori after cooking for a slightly crisp exterior.

Advance Prep 🥣

  • Soak the chana dal overnight and refrigerate after draining if you’re preparing it later.
  • The dal can be ground and stored in the refrigerator for up to 24 hours.
  • Chop the vegetables and herbs in advance and refrigerate separately.
  • Steamed bafori can be prepared ahead and refrigerated. Re-steam or lightly pan-heat before serving.

Serving idea: Pair 3–4 baforis with green chutney and a fresh onion-coriander salad for a filling, protein-rich snack. 🌿

How to Make Protein – Palak Patta Chaat

By / Fitpiq Team, Health Tips, Healthy Recipes, Weight Loss Recipes

Protein – Palak Patta Chaat 😍🌿

High Protein | Palak Loaded | Crispy & Chatpata

Ingredients

For Palak Papri/Thepla:

  • ½ cup besan
  • ½ cup whole wheat flour + extra as needed
  • 2 cups finely chopped palak
  • 1–2 tbsp hung curd
  • 2 tbsp oil
  • ¾ tsp ajwain, lightly crushed
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp chaat masala
  • ½ tsp black salt
  • ½ tsp regular salt, or to taste

For the Chaat:

  • 150 g thick hung curd
  • ¼ tsp cumin powder
  • ¼ tsp chaat masala
  • A pinch of black salt
  • Sweetener, optional
  • Mint chutney
  • Coriander chutney
  • Pomegranate seeds
  • Chaat masala, for finishing

Method

  1. Add besan, whole wheat flour, finely chopped palak, hung curd, oil, salt and all the spices to a mixing bowl. Mix well, rubbing the mixture together with your hands.
  2. Let the mixture rest for 10–15 minutes. The palak will release moisture and naturally hydrate the dough.
  3. After resting, add whole wheat flour little by little and knead into a firm, workable dough. Avoid adding too much flour at once.
  4. Divide the dough into small portions and roll each portion as thin as possible. Use a little dry flour or oil to prevent sticking.
  5. Cook on a hot tawa until crisp and golden. For a papri-style version, cut into small pieces and air-fry until completely crisp.
  6. Whisk the hung curd with cumin powder, chaat masala, black salt and optional sweetener until smooth.
  7. Arrange the crispy palak papris on a plate and generously top with 150 g hung curd.
  8. Drizzle with mint and coriander chutney, add plenty of pomegranate seeds and finish with chaat masala. Serve immediately for the best crunch. 😍

Quick Tips 💡

  • Roll the papris thin for maximum crispiness.
  • Don’t add too much flour initially—the palak releases water while resting.
  • For a lighter version, air-fry instead of shallow-frying.
  • Use thick hung curd so the chaat doesn’t become watery.
  • Add chutneys just before serving to keep the papris crisp.
  • For extra protein, you can increase the quantity of hung curd.

Advance Prep 🥣

1–2 days ahead:

  • Prepare and refrigerate the palak dough in an airtight container.
  • Make mint and coriander chutneys and refrigerate.
  • Hang the curd and store it in the refrigerator.

On the day:

  • Roll and cook/air-fry the papris in advance.
  • Let them cool completely and store in an airtight container to maintain crispness.
  • Whisk the curd just before assembling.
  • Keep pomegranate seeds washed and ready in the refrigerator.

Best assembly tip: Keep the papri, curd, chutneys and toppings separate until you’re ready to eat. Assemble fresh for a crispy, chatpata chaat! 🌿✨

Sprout Salad with Mint Dressing

By / Fitpiq Team, Healthy Recipes, Protein Rich Recipes, Salads, Weight Loss Recipes

A refreshing, crunchy, and protein-rich salad tossed in a zesty homemade mint dressing. Perfect for a healthy breakfast, light lunch, or evening snack.

🥗 Ingredients

For the Salad:

  • 1 cup mixed sprouts (moong or kala chana)
  • ¼ cup chopped cucumber
  • ¼ cup chopped tomato
  • 2 tbsp chopped onion
  • 1 tbsp grated carrot
  • 1 tbsp pomegranate seeds (optional)
  • Salt and black pepper to taste
  • 1 tsp lemon juice

For the Mint Dressing:

  • ½ cup fresh mint leaves
  • 2 tbsp coriander leaves
  • 2 tbsp thick yogurt
  • 1 small green chilli
  • 1 small garlic clove
  • 1 tsp lemon juice
  • 1–2 tbsp water, as needed
  • Salt to taste

👩‍🍳 Method

  1. Prepare the sprouts: Steam or lightly boil the sprouts until tender. Allow them to cool before adding them to the salad.
  2. Make the mint dressing: Blend mint, coriander, yogurt, green chilli, garlic, lemon juice, salt, and a little water until smooth and creamy.
  3. Assemble the salad: In a bowl, combine sprouts, cucumber, tomato, onion, and grated carrot.
  4. Add the dressing: Pour the mint dressing over the salad. Add black pepper and lemon juice, then toss gently.
  5. Garnish with pomegranate seeds and serve fresh.

💡 Healthy Tips & Advance Preparation

  • Lightly steaming sprouts can make them easier to digest and is safer than eating raw sprouts.
  • Add roasted peanuts or pumpkin seeds for extra crunch and nutrients.
  • Prepare the mint-yogurt dressing up to 2 days in advance and store it in an airtight container in the refrigerator.
  • Keep chopped vegetables and cooked sprouts separately refrigerated, and mix everything just before serving for the best freshness and texture.

Healthy Twist: Use thick Greek yogurt in the mint dressing for a creamier texture and an additional protein boost.

Avocado Spinach Pasta

By / Breakfast Recipes, Fitpiq Team, Health Tips, Healthy Breakfast Recipes, Healthy Recipes, Weight Loss Recipes

🥑 Avocado Spinach Pasta

Ingredients:

  • 1 ripe avocado
  • 1 cup fresh spinach
  • 2–3 garlic cloves
  • 1–2 tsp lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • 2–3 tbsp pasta water
  • 1 cup boiled pasta

Method:

  1. Boil the pasta until cooked. Reserve a little pasta water before draining.
  2. In a blender, add avocado, spinach, garlic, lemon juice, salt, black pepper, and pasta water.
  3. Blend until you get a smooth and creamy green sauce.
  4. Add the boiled pasta to a pan and pour the avocado-spinach sauce over it.
  5. Mix gently on low heat for 1–2 minutes until the pasta is well coated. Avoid cooking the avocado sauce for too long.
  6. Finish with a little extra black pepper and lemon juice if desired.

Quick Tip: Add pasta water gradually while blending to get the perfect creamy consistency without adding cream or cheese.