whole grain pasta recipe
- The Best whole grain pasta recipe
- Creamy Garlic Whole Grain Pasta with Roasted Tomatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Garlic Whole Grain Pasta with Roasted Tomatoes Works
- ❓ Frequently Asked Questions About Creamy Garlic Whole Grain Pasta with Roasted Tomatoes
The Best whole grain pasta recipe
Creamy Garlic Whole Grain Pasta with Roasted Tomatoes
A rich, flavorful pasta dish featuring whole grain pasta tossed with a velvety garlic sauce and roasted tomatoes for a satisfying, hearty meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups whole wheat pasta
- 1 cup whole wheat flour
- 1 tsp salt
- 1/2 tsp olive oil
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp butter
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped
- Extra virgin olive oil
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a food processor, pulse the whole wheat pasta until slightly broken down. Set aside. -
3
In the same bowl, mix the whole wheat flour, salt, and olive oil. Gradually add water until a soft dough forms. Knead for 5 minutes until smooth. -
4
Roll the dough thinly and cut into strips. Spread the strips evenly on the baking sheet. Bake for 15 minutes until lightly golden. -
5
In a skillet, heat butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in crushed tomatoes and simmer for 10 minutes. -
6
Reduce heat to low, stir in heavy cream, and simmer until slightly thickened. Season with salt, black pepper, and grated Parmesan. Remove from heat. -
7
Toss the baked pasta strips with the garlic sauce. Garnish with chopped parsley and drizzle with olive oil before serving.
🔧Equipment
- Mixing bowls
- Food processor
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Whole Grain Pasta with Roasted Tomatoes Works
❓ Frequently Asked Questions About Creamy Garlic Whole Grain Pasta with Roasted Tomatoes
How do I store leftover whole grain pasta?
Keep cooked whole grain pasta in an airtight container in the fridge for up to five days. To reheat, drain any excess water, add a splash of pasta water, and warm gently in a skillet over medium heat until heated through. Whole grains can dry out quickly, so stir in a bit of olive oil or butter before reheating to restore moisture.
Can I substitute whole wheat pasta for whole grain?
Not always. Whole wheat pasta and whole grain pasta differ in texture and nutrition. Whole wheat pasta is made from wheat flour, while whole grain pasta often includes other grains like barley, oats, or quinoa. If your recipe calls for whole grain, use whole grain pasta—if you must swap, opt for a whole wheat version, but expect a slightly denser texture.
What’s the best way to cook whole grain pasta without it becoming mushy?
Whole grains absorb more water than traditional pasta, so cook them slightly underdone. Start with a large pot of well-salted boiling water and cook until al dente (about 1–2 minutes less than package instructions). The grains will firm up as they cool. Avoid overcrowding the pot, and use a pasta fork to stir gently to prevent sticking.
Why does my whole grain pasta taste bland?
Whole grains often lack the saltiness of refined pasta because they contain more fiber and less starch. To enhance flavor, toss cooked pasta with a light coating of olive oil, a pinch of salt, and a splash of lemon juice or vinegar. For sauces, add extra garlic, herbs, or a splash of acid (like tomato paste or white wine) to brighten the dish.
Is whole grain pasta healthier than regular pasta?
Yes, whole grain pasta is generally healthier because it retains the bran and germ of the grain, providing more fiber, vitamins, and minerals than refined pasta. Fiber can aid digestion and help you feel full longer. However, portion control matters—whole grains still contain calories, so enjoy it as part of a balanced meal.
