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.
Recipe
- 12 – 14 tomatoes
- 1 tbsp olive oil
- pasta of your choice
- 1 tsp seasoning
- 1 – 2 cloves of garlic
Instructions
- 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

THE FAMOUS GIGI HADID PASTA
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
Instructions
- 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

ALFREDO PASTA
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 🙂
Recipe
- 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)
Instructions
- 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!
