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One Pan Pasta with Whole Wheat Spaghetti

This ‘one pan pasta’recipe was all the rage in 2013, but that’s so, umm, 2013! My 2014 version of the one pan pasta recipe uses whole wheat spaghetti, giving this much –cooked, internet darling of a recipe, a healthy spin. I was a bit wary of how this might turn out because not all sauces take well to whole wheat pasta, but can assure you that this healthier tinge doesn’t compromise the taste at all!

It’s the sort of recipe which by the time you’re done cooking, will have you wondering – ‘why didn’t I think of this sooner?’ The starchy cooking water from the pasta forms the base for the sauce. As the pasta boils, the starchy water gets flavoured with the tomato, chives, garlic, basil, oregano and chilli flakes and forms a sauce. By the time the pasta turns al dente, the sauce is done cooking too! You end up with a sauce that has depth of flavour, is slightly creamy and rich because of the addition of whole wheat spaghetti.

I only discovered this recipe a few weeks ago, but have lost no time in putting this on dinner rotation duty – it features at least once a week, usually towards the end of the week when I’m staring at a near-empty refrigerator. I’ll tell you this, it’s a pretty fancy –tasting pasta for something that comes together with the remains of the week. This is fast food, but not junk or fatty food.

Since this recipe is all about a fast and flavoursome weeknight dinner, I like for it to not have too many rules to follow. So let’s say you don’t have the sort of pan where the pasta can lay submerged in the cooking water. No problem! Just make sure to pull out the tallest pan you have and get a hold of good old tongs and push the spaghetti down as it’s cooking until it’s submerged in the cooking liquid. This basic recipe can serve as a springboard for so many variations – add spinach leaves in the last couple of minutes of cooking or some shrimps at that stage would be great too. I’ve gone the route of adding a low sodium vegetable stock cube to the cooking water, but if you have some vegetable or chicken stock lying around already, by all means, go ahead and use that instead of the water. Whatever your variations, you’ll soon find this turning into your ‘go to’ pasta recipe!

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One Pan Pasta with Whole Wheat Spaghetti
This ‘one pan pasta’recipe was all the rage in 2013, but that’s so, umm, 2013! My 2014 version of the one pan pasta recipe uses whole wheat spaghetti, giving this much –cooked, internet darling of a recipe, a healthy spin. I was a bit wary of how this might turn out because not all sauces take well
Servings
serving
Ingredients
  • 250 grams whole wheat spaghetti
  • 3 cloves garlic , sliced
  • 1 tomato medium sized , chopped
  • 2 sprigs basil of (plus extra for garnish)
  • 1 Tablespoon chives dried or 2 Tablespoons if using fresh
  • 2 tsps oregano of dried
  • ¼ tsp red chilli flakes (add more if you’d like it spicy)
  • 1 Tablespoon olive oil
  • 1 vegetable stock cube of low sodium (read notes in the recipe)
  • 4 cups water of filtered
  • to taste Salt pepper and
  • Parmesan cheese Grated for garnish
Servings
serving
Ingredients
  • 250 grams whole wheat spaghetti
  • 3 cloves garlic , sliced
  • 1 tomato medium sized , chopped
  • 2 sprigs basil of (plus extra for garnish)
  • 1 Tablespoon chives dried or 2 Tablespoons if using fresh
  • 2 tsps oregano of dried
  • ¼ tsp red chilli flakes (add more if you’d like it spicy)
  • 1 Tablespoon olive oil
  • 1 vegetable stock cube of low sodium (read notes in the recipe)
  • 4 cups water of filtered
  • to taste Salt pepper and
  • Parmesan cheese Grated for garnish
Instructions
  1. Combine the spaghetti, sliced garlic, chopped tomato, basil, chives, oregano, chilli flakes, olive oil, stock cube and water in a large pan and bring to a boil over medium-high heat
  2. Use tongs to make sure that the pasta is fully submerged in the cooking liquid and stir and turn it frequently until it is _al dente_and almost all the water has evaporated. This should roughly take 20 minutes.
  3. Season with salt and pepper, and garnish with the extra basil Parmesan before serving. Serve immediately.
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One Comment on “One Pan Pasta with Whole Wheat Spaghetti

Praveen Kumar
January 26, 2014 at 7:45 am

In one word: Yummy!

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