Homemade Whole Wheat Pasta with Savory Vegetables
35 minutes
1196 reads
About Homemade Whole Wheat Pasta with Savory Vegetables
Craving a healthy and flavorful meal that's surprisingly easy to make? This homemade whole wheat pasta is the answer! From scratch dough, cooked al dente, forms the base of this vibrant dish.Sautéed garlic and onions mingle with fresh green vegetables, creating a symphony of flavors. A touch of red curry paste adds warmth and depth, while grated cheese, black pepper, basil, and smoked paprika elevate the dish to gourmet status.Perfect for a quick weeknight dinner or a leisurely weekend lunch, this pasta recipe is both satisfying and delicious.
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 ₹499.
Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Pasta Dough
- 1 cup Whole Wheat Flour whole
For the Sauce and Vegetables
- 1 bowl Vegetables chopped, green
- 1 Onion chopped
- 1 tsp Garlic chopped
- 1 Tbsp Oil
- 1 Tbsp Curry Paste red
- 1 tsp Tomato-Garlic Sauce
- Salt
Instructions
- Prepare the whole wheat pasta dough according to your preferred method. Roll out the dough thinly and cut it into desired shapes, such as ribbons or fettuccine.
- Bring a large pot of salted water to a rolling boil. Add a drizzle of oil to prevent the pasta from sticking. Gently add the pasta to the boiling water and cook until al dente. This ensures the pasta has a pleasant chewiness.
- While the pasta cooks, heat oil in a separate pan over medium heat. Sauté the chopped garlic and onion until fragrant and translucent. Add the chopped green vegetables and cook until tender-crisp, retaining some of their texture.
- Drain the cooked pasta and add it to the pan with the vegetables. Stir in the red curry paste, tomato-garlic sauce, and salt. Toss everything together until well combined and heated through.
- Serve the pasta immediately. Top with grated cheese, black pepper, dried basil, and smoked paprika to enhance the flavors.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- Don't overcook the chicken, or it will become dry. An instant-read thermometer should register 165°F (74°C).
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
Related Posts You May Like
Recipe Nutrition
Calories: 299kcalCarbohydrates: 50gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 4mgPotassium: 305mgFiber: 8gSugar: 3gVitamin A: 1213IUVitamin C: 5mgCalcium: 46mgIron: 3mg
Geeta Biswas
Articles: 919
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so appealing! Thanks for sharing.
Looks so flavorful! Thanks for posting.
I’m thrilled to try this recipe!
Such a beautiful dish! Can’t wait to try it.