5 Paushteat Pasta Recipes You Will Make on Repeat
Healthy pasta. Two words that should not have to be a compromise — and with Paushteat, they are not.
Here are five recipes using our millet and supergrain pasta varieties. Each one takes under 20 minutes. Each one tastes like something you would happily make again. And each one is made without a gram of maida.
Recipe 1 — Beetroot Pasta with Feta & Rocket
Pasta : Paushteat Beet Root Pasta (Penne)
Time : 15 minutes
Serves : 2
Cook the Beet Root Penne until al dente. Drain and toss in a pan with extra virgin olive oil, crumbled feta cheese, a handful of fresh rocket (arugula), and toasted pine nuts. Season with cracked pepper and a squeeze of lemon. Serve immediately.
The deep pink pasta against white feta and green rocket is the most beautiful plate you will put on Instagram this week. The nitrates in beetroot give you a natural pre-workout energy boost. The feta adds protein. The rocket adds bitter balance.
Recipe 2 — Moringa Pasta with Garlic & Walnut Pesto
Pasta : Paushteat Moringa Millet Pasta (Penne)
Time : 20 minutes
Serves : 2
Blend fresh basil, toasted walnuts, two garlic cloves, nutritional yeast (or parmesan), olive oil, and a pinch of salt into a rough pesto. Cook the Moringa Penne, drain (reserve ½ cup pasta water), and toss with the pesto, adding pasta water gradually to loosen. Top with extra walnuts and a drizzle of olive oil.
Moringa pasta has a bold, earthy flavour that holds its own against a strong, herby pesto. This is the pasta for serious nutrition — the moringa alone covers your iron, calcium, and vitamin C for the day.
Recipe 3 — Ragi Mac-Style with Cashew Cream Sauce
Pasta : Paushteat Ragi (Finger Millet) Pasta (Penne)
Time : 20 minutes
Serves : 3–4
Soak ¾ cup raw cashews in water for 30 minutes, then blend with ½ cup water, 2 tbsp nutritional yeast, 1 garlic clove, salt, and a pinch of turmeric until smooth. Cook the Ragi Penne, drain, and toss with the cashew cream in a pan over low heat. Add sautéed mushrooms and baby spinach. Finish with cracked pepper and fresh thyme.
This is the mac-and-cheese your children will eat without knowing it is made from one of the most calcium-rich grains on earth. The dark pasta against the cream sauce looks stunning. The flavour is deeply comforting.
Recipe 4 — Bajra Pasta with Tomato-Herb Arrabbiata
Pasta: Paushteat Bajra (Pearl Millet) Pasta (Penne)
Time: 15 minutes
Serves: 2
Heat olive oil in a pan. Add 2 crushed garlic cloves and a pinch of chilli flakes — cook for 30 seconds. Add a can of crushed tomatoes, dried oregano, salt, and a pinch of sugar. Simmer for 10 minutes. Cook the Bajra Penne, drain, and toss directly into the sauce. Serve with fresh basil and a light drizzle of olive oil.
Bajra pasta is hearty and robust — it can stand up to a bold, spicy arrabbiata in a way that delicate pastas cannot. High in iron and warming by nature, this is the Tuesday dinner your body is asking for.
Recipe 5 — Black Rice Pasta with Mushroom Cream
Pasta: Paushteat Black Rice Pasta (Penne)
Time: 20 minutes
Serves: 2
Sauté sliced button and portobello mushrooms in butter with garlic until golden. Add ½ cup cream (or coconut cream for vegan) and a splash of pasta water. Season with salt, pepper, and fresh thyme. Cook the Black Rice Penne, drain, and toss into the mushroom cream. Serve with fresh parsley and cracked black pepper.
Black Rice Pasta turns a deep, dramatic purple-black in the cream sauce — equal parts beautiful and deeply satisfying. The anthocyanins in black rice are among the most powerful antioxidants in any grain. This is Friday's pasta. Venus would approve.
