Healthy & Delicious: Creamy Whole Wheat Pasta Sauce (No Maida!)
20 minutes
2674 reads
About Healthy & Delicious: Creamy Whole Wheat Pasta Sauce (No Maida!)
Craving creamy pasta but watching your waistline? Indulge in a guilt-free pasta night with this healthy and delicious white sauce, made with whole wheat flour for a wholesome twist. This surprisingly easy recipe delivers all the rich flavor of a classic white sauce without the refined flour.Imagine velvety smooth sauce coating perfectly cooked pasta, bursting with fresh vegetables and vibrant flavors. Quick enough for a weeknight meal, yet elegant enough for a special occasion, this dish will become a family favorite.Kids and adults alike will devour this satisfying and nutritious meal. It's the perfect way to enjoy a comforting pasta dish without compromising on health or flavor.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Whole Wheat White Sauce
- 1 Tbsp Whole Wheat Flour whole
- 1 cup Milk
- 1 Tbsp Cream fresh, malai
- 1 tsp Oregano dried
- 1/4 tsp Chili Flakes red
- 1 tsp Salt or to taste
For the Vegetables and Pasta
- 1 cup Vegetables bell pepper, cabbage), diced (baby corn, mixed
- 1 Tbsp Ghee
- 2 cup Pasta cooked, your choice of shape
Instructions
- Heat the ghee in a wok or large skillet over medium heat.
- Add the diced vegetables to the skillet. Sauté for 3-4 minutes, until slightly softened but still crisp-tender.
- Remove the vegetables from the skillet and set aside.
- In the same skillet, add the whole wheat flour. Dry roast the flour over medium heat for 1-2 minutes, stirring constantly, until it turns light brown and fragrant. This enhances the nutty flavor of the flour and helps create a smooth sauce.
- Gradually whisk in the cold milk to the roasted flour, ensuring no lumps form. Adding cold milk prevents lumps from forming more effectively than warm milk. Continue stirring until the sauce begins to thicken.
- Stir in the fresh cream, oregano, chili flakes, and salt. Simmer for 3 minutes, or until the sauce reaches your desired consistency.
- Add the sautéed vegetables and cooked pasta to the sauce. Toss to coat evenly.
- Serve immediately, garnished with extra oregano and chili flakes, if desired.
Recipe Notes
Good To Know
- You can also enjoy reading my food story on pasta – Pasta ka rasta (road-to-pasta)
Expert Tips
- For a richer flavor, use high-quality pasta made with bronze dies. This creates a rougher texture that holds the sauce better.
- Don't overcook your pasta! Cook it al dente for the best texture and flavor. It should be firm to the bite.
- Save some of the pasta water before draining. Adding a splash to your sauce helps it emulsify and cling to the pasta.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or sauce.
Related Posts You May Like
Recipe Nutrition
Calories: 181kcalCarbohydrates: 9gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 50mgPotassium: 208mgFiber: 1gSugar: 6gVitamin A: 340IUVitamin C: 0.1mgCalcium: 172mgIron: 1mg
Kirti Misra
Articles: 101
4 Comments
Leave a Reply
You must be logged in to post a comment.
Delicious sauce recipe
Thank you Neha, Yes this became a guilt free snack and dinner for my daughter otherwise I always used to say no to White pasta sauce.
Fabulous mind blowing healthy recipe!Using wheat flour instead of APF was little risky ,but you nailed it :))
Fabulous mind blowing healthy recipe!Using wheat flour instead of APF was little risky ,but you nailed it :))