I present you the quickest recipe I have ever made – TOMATO SAUCE PASTA. Literally, all you have to do is throw everything (apart from pasta) into a food processor and then mix it with pasta.


  • 12 – 14 tomatoes
  • 1 tbsp olive oil
  • pasta of your choice
  • 1 tsp seasoning
  • 1 – 2 cloves of garlic


  • Cook your pasta and when it’s done, throw everything into the food processor (not pasta!), pour onto a big pan over low heat and mix it with pasta. Serve with more seasonings or some cheese and enjoy! <3


This recipe is everything you need for amazing lunch or dinner. It’s easy, one pot, quick, tasty and you don’t need many ingredients!  I also saw a vegan version of this, where you switch heavy cream to unsweetened plant milk+coconut milk (full fat) and nutritional yeast, so feel free to try it, if you want!

Recipe (for family of 4) 

  • 1/4 cup olive oil
  • 2 – 3 small clove garlic (diced)
  • 1 small red onion (diced)
  • 1/2 cup tomato sauce
  • 1 cup heavy cream
  • 1 tsp red pepper flakes (optional)
  • 450 grams of pasta
  • 2 tbsp butter 
  • Salt and pepper to taste 
  • 1/2 cup parmesan cheese
  • 1/4 cup vodka 


  • In a large pan heat olive oil, add diced onion and garlic. Cook till soft. 
  • Add tomato sauce and cook until darker/a bit caramelized. Add heavy cream and red pepper flakes. Keep stirring until combined then season with salt and pepper. Add vodka and remove from heat. 
  • Cook pasta and save 1/4 cup pasta water before draining if needed. Add pasta, pasta water and butter to sauce. Stir over medium heat, until the butter has melted. Add 1/2 cup parmesan cheese and stir. 
  • Serve topped with more parmesan cheese and chopped basil. Enjoy! <3


If you love creamy pasta then this recipe for you. It is a lighter version of an original recipe, but the taste really does stay the same. I also added some broccoli for colour and vitamins 🙂


  • 2 tbsp butter or ghee 
  • 3 cloves of garlic, minced
  • 3/4 cup siggi’s plain 0% yogurt (or Greek yogurt) 
  • 1/2 cup grated parmesan cheese 
  • 1/4 cup unsweetened plant milk
  • 1/4 tsp salt
  • 12 oz pasta of choice
  • Shredded parmesan for topping
  • 1–2 cups steamed broccoli (optional)


  • Heat a skillet over medium heat. Once hot, add the butter then slightly reduce heat. Sauté garlic until fragrant, 30-60 seconds. Remove from heat and sed aside.
  • Cook pasta according to directions on box. Reserve 1/4 cup of pasta water just before straining.
  • In a blender, add the butter and garlic, yogurt, oat or almond milk, parmesan, salt, and pepper. Blend until smooth, adding the pasta water as needed to thin.
  • In the skillet where you cooked the garlic, stir together the pasta and the sauce. If needed, turn on low heat to gently heat the sauce for 1-2 minutes. Careful not to overheat, as this will cause separation in the yogurt.
  • Sprinkle with shredded parmesan and serve! Enjoy! 

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