whole wheat pasta

Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages.


Spicy sausage pasta

Italian sausages

olive oil

red onion,

garlic cloves, crushed

tin chopped tomatoes

red pepper,

½ tsp chilli flakes

oregano

tbsp chopped fresh parsley, optional

pasta

Light and flavorful, this easy pasta dish is loaded with fresh herbs and spring asparagus. Roasting the shrimp and other ingredients in olive oil instead of sauteing in butter saves saturated fat and calories.

Roasted Shrimp Scampi

salt

lemon

asparagus

extra virgin olive oil

garlic

mint leaves

basil leaves

shrimp

red pepper

box whole-grain-blend spaghetti

Healthy Mac and Cheese in one pot in 15 minutes. Creamy, cheesy and flavorful and as healthy as it gets. No weird ingredients because life is short, friends.

Healthy Mac and Cheese {One Pot - 15 Minutes}

whole wheat elbow macaroni (uncooked)

broth

milk

butter

garlic powder

mustard (condiment)

black pepper (to taste)

marble or cheddar cheese (shredded)

Parmesan cheese (shredded)

In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.

Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.

Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.

Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!

Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

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Healthy Mac and Cheese

This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner.

Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g sugars), 14g fat (of which 2g saturates), 13g fibre and 0.6g salt.

Quick vegetable pasta 

150 grams/5 ounces whole wheat pasta,

tbsp extra virgin olive oil

yellow pepper, deseeded and

courgette,

cherry tomatoes

spring onions, trimmed and sliced

¼ tsp dried chilli flakes

½ small lemon, finely grated zest and juice

spinach leaves (around 75 grams/2½oz)

sea salt and black pepper

grated Parmesan (or alternative vegetarian hard cheese), to serve (optional)

Featuring 10 core ingredients, this creamy vegan pasta is a total umami bomb. Loaded with tons of cooked down cremini mushrooms, savoury miso and Tamari, shallots, and garlic. This lush vegan dinner is ready in under 1 hour.

Creamy Vegan Pasta with Mushrooms & Miso

½ lbs (680 grams) cremini mushrooms

shallot, fine dice ((about ¾ cup diced shallot))

thyme leaves, minced

garlic,

sea salt and ground black pepper,

sherry vinegar

Tamari

light miso

unsweetened non-dairy creamer ((see notes))

¾ lb (340 grams) short pasta of choice

flat leaf parsley leaves, chopped

Start the duxelles. Finely chop the mushrooms with a food processor in 3 batches. You want the pieces to be the size of small peas. You can also do this by hand with a chef’s knife if you like.

Heat a large skillet or braiser over medium heat. Once hot, pour in the olive oil and swirl it around. Add the shallots, thyme, and garlic, and sauté until soft and translucent, about 4-5 minutes.

Add the mushrooms all at once and season with pepper. Cook the mushrooms on medium high, stirring often, until they start to release liquid. Then, lower the heat to medium. Continue to cook and stir often until the mushrooms dry out a bit, darken, and become paste-like, about 18-20 minutes.

Once the duxelles is a bit more dry, add the sherry vinegar and Tamari. Cook until the liquid evaporates and then season with salt.

Place the miso in a small bowl and add a bit of your hottest tap water to it. Use a spoon or small whisk to “dissolve” the miso in the water. Add this mixture to the skillet with the duxelles. Then, add the non-dairy creamer and stir to combine. You should have a thick, lush sauce with bits of mushroom all throughout. Place a lid on top and keep warm.

Cook the pasta according to package directions. Drain the pasta, reserving about 1 cup of pasta cooking water.

Add the drained pasta to the sauce and stir. Splash in reserved pasta cooking water as necessary to get a velvety and saucy texture. Stir in the chopped parsley. Check the pasta for seasoning and adjust if necessary (more vinegar, Tamari, salt, pepper etc)

Serve the pasta hot and enjoy!

Top 5 whole wheat pasta recipes from across the web

The most viewed whole wheat pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy sausage pasta

Roasted Shrimp Scampi

Healthy Mac and Cheese {One Pot - 1...

Quick vegetable pasta

Creamy Vegan Pasta with Mushrooms &...

Top 5 whole wheat pasta recipes from across the web

The most viewed whole wheat pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy sausage pasta

Roasted Shrimp Scampi

Healthy Mac and Cheese {One Pot - 1...

Quick vegetable pasta

Creamy Vegan Pasta with Mushrooms &...

The most viewed whole wheat pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine