Healthy Homemade Whole Wheat Pasta with Roasted Vegetables
40 minutes
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About Healthy Homemade Whole Wheat Pasta with Roasted Vegetables
Craving pasta but looking for a healthier, more exciting option? This homemade whole wheat pasta recipe offers a delicious twist, incorporating mashed potatoes for a satisfying texture and a boost of nutrients – all while keeping calories in check.Imagine tender pasta infused with the earthy sweetness of roasted carrots, mushrooms, and garlic. This vibrant medley of flavors creates a depth that will tantalize your taste buds with every bite.Quick enough for a weeknight dinner yet special enough for a weekend lunch, this versatile recipe is destined to become a new family favorite.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Pasta Dough
- 1 cup Potato mashed
- 1/4 cup Whole Wheat Flour whole
Sauce
- 1 tbsp Jambul Berry Vinegar
- 1 tbsp Olive Oil
- 1 tbsp Chili Flakes
- 1.5 tsp Salt or to taste
Instructions
- In a mixing bowl, combine the mashed potato and whole wheat flour. Knead until a smooth dough forms. Kneading develops the gluten, which gives the pasta its texture. Cut the dough diagonally into smaller pieces.
- Bring 2 cups of water to a rolling boil in a large pot. Add 1/2 teaspoon of salt to the boiling water. This seasons the pasta and helps it cook evenly. Add the pasta pieces to the boiling water. Cook for 6-7 minutes, or until al dente. Test for doneness by biting into a piece; it should be firm but not hard.
- Strain the cooked pasta and spread it out on a plate to prevent sticking. This also helps to stop the cooking process.
- Heat the olive oil in a frying pan over medium heat. Add the chopped garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic. Add the chopped carrots and mushrooms to the pan. Sauté for a few minutes until slightly softened. Stir in the Jambul berry vinegar and salt. Add the cooked pasta and chili flakes to the pan. Toss everything together until well combined and heated through. Serve immediately.
Recipe Notes
Good To Know
- This is a whole meal recipe, suitable for packing in a tiffin box for school lunches.
- For a more vibrant and subtly sweet flavor, try roasting the carrots and mushrooms before adding them to the pasta.
- To increase the protein content, add a handful of cooked chickpeas or cannellini beans.
- For an extra depth of flavor, sauté the garlic in a little olive oil until golden before mixing it with the pasta.
- For a unique twist, add thinly sliced jamun just before serving for a burst of tartness.
Expert Tips
- Customize the vegetables based on seasonal availability and preferences. Peas, bell peppers, or zucchini would be great additions.
- If packing this for lunch, ensure the pasta is cooled completely before packing to prevent it from becoming soggy.
- For a creamier texture, add a dollop of cream cheese or ricotta when tossing the pasta with the vegetables.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 26gProtein: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgFiber: 3gSugar: 2g
Geeta Biswas
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5 Comments
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Looks so delectable! Thanks for posting.
I’m loving this recipe already!
Such a great recipe! Can’t wait to try it.
Very innovative recipe
Looks so delicious! Thanks for the recipe.