Creamy Tomato Pasta with Peas
Serves: 4
Serve 4 Servings Nutrition Information per serving: 218 Calories, 4 g fat, 15 g protein, 34 g carbohydrate, 9 g fiber
  • • 2 Roma tomatoes
  • 4 ounces whole wheat pasta
  • • 1 tbsp tomato paste
  • • 6 ounces nonfat organic plain Greek yogurt
  • • 1 tbsp sugar or 1-1/2 packet stevia, to taste
  • • ½ teaspoon paprika (smoked paprika)
  • • ¼ teaspoon cayenne
  • • ½ teaspoon chili powder
  • • ½ teaspoon cumin powder
  • • 2 teaspoon balsamic vinegar¼ cup grated parmesan
  • • ½teaspoon black pepper
  • • 1 bag frozen peas
  1. Directions:
  2. Take the peas out of the freezer and allow to thaw. Prepare whole wheat pasta according to package directions.
  3. Meanwhile chop the tomatoes and add them along with the remainder of the ingredients, with the exception of the peas, to a blender. Blend until creamy and smooth. If you need to, add a splash of almond milk to get the blender started.
  4. Add peas to a strainer where you will dump pasta. When pasta is finished cooking pour it into the strainer, as you normally would, only now peas are “cooked” and mixed in.
  5. In a medium-sized bowl combine pasta and peas with sauce. Depending on your preference, you may want to add a touch of sugar to taste. Serve and Enjoy!
Recipe by Nutrition Twins at