Delicious sauces for a healthy new year

Creamy tomato ranch pappardelle

Sacrificing some of your favorite foods doesn't have to be part of your new year, new you, strategy. In many dishes, it's the sauces that pack on the calories you're trying to avoid. Instead of ditching those dishes completely, look for swaps that let you enjoy delicious, better-for-you dinners.

CREAMY TOMATO RANCH PAPPARDELLE with CARAMELISED ONIONS

Prep time: 5 minutes
Cook time: 45 minutes
Serves: 4-6

INGREDIENTS

1/3 cup extra virgin olive oil
4 medium onions, sliced
280g Greek yoghurt
1/2 can peeled tomatoes
450g pappardelle parsley

METHOD

In large skillet over medium-high heat, warm olive oil. Add onions; reduce heat to medium and cook until caramelised, about 45 minutes, stirring frequently.

Place Greek yoghurt dip and tomatoes in food processor and process until fully incorporated. Set aside.

During last 10 minutes of onions cooking, bring large pot of salted water to a boil. Add pappardelle and cook until al dente according to package directions (about 8-9 minutes).

Drain pasta then place back in pot. Immediately add tomato sauce mixture to pot and toss until pasta is coated.

Transfer to serving dish, top with caramelised onions and garnish with parsley.

SPICY HUMMUS PASTA

Prep time: 40 minutes
Cook time: 10 minutes
Serves: 6

INGREDIENTS

450g penne pasta
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp salt
450g boneless, skinless chicken breasts
2 Tbsp olive oil
2 garlic cloves, minced
1/2 onion (about 1 cup), diced
1 red capsicum, diced
1/2 cup chicken stock
1 container spicy hummus
1 bunch silverbeet (about 6 cups), chopped

METHOD

Bring large pot of water to a boil. Cook pasta according to package directions. Drain.

Meanwhile, in small bowl, mix paprika, oregano, thyme and salt. Rub spice mixture over chicken breasts.

In large saute pan, heat olive oil over medium-high heat. Add chicken and cook 5-8 minutes per side, or until cooked through. Remove from heat and cut into bite-sized pieces.

Turn burner to low and return pan to stove. Sweat garlic and onions for 5minutes, or until softened. Turn heat to medium and add capsicum. Cook for another 5 minutes, or until soft. Slowly stir in chicken stock and hummus to form a creamy sauce. Add Swiss chard. Cover and cook until wilted, 2-3 minutes. Stir in drained pasta and cooked chicken.

- Find more creative ideas to swap your way to healthy eating at sabra.com.