Whole Wheat One Pot Pasta

How to make whole wheat one pot pasta (via abeautifulmess.com)Whole wheat one pot pasta (via abeautifulmess.com) Yes, another one pot pasta. I know. But guys, it’s just so easy to make, and then you get to eat PASTA. So the whole thing is just inevitable destiny.

OK, maybe not destiny, but really I was curious how well 100% whole wheat pasta would hold up to the one pot method. So I tried it out a few times with different amounts of liquid, and the version that I ended up liking the best turned out to be pretty straightforward.

Whole wheat one pot pasta (via abeautifulmess.com)Now you might be thinking, “Why even bother? Pasta is pasta, right?” Well, yes and no. Whole grains (like this whole grain durum wheat pasta) typically have fewer calories, lots more fiber, more nutrients, and often more protein than their refined, white flour counterparts. So in that sense, if you are going to eat pasta, I’d stick with something whole grain whenever you can. That being said, if you plan to eat an all pasta all the time, no vegetables or fruits ever, type of diet, then I’d have to agree with you there that indeed: pasta is still pasta. And by that I mean, you can’t eat from justΒ one food group and expect a positive result. But, that’s just my two cents.

Personally, I LOVE pasta. And vegetables. And fruit. And dessert (is that a food group?). I’m not a big fan of eating the same thing all the time simply because I like food way too much. I want to try it all! πŸ™‚ And lately I’ve been loving trying out all sorts of different types of pastas, whole grains, etc.

Anyway, if you’re looking to add some whole grains into your life and you want a SUPER easy meal, then try this. It’s total comfort food with a healthier twist. πŸ™‚

Ingredients for whole wheat one pot pasta (via abeautifulmess.com)Whole Wheat One Pot Pasta, serves 4 to 5.

13.25 whole wheat thin spaghetti (one package)
14.5 oz diced tomatoes in tomato juice (one can)
3 cloves of garlic, minced
2 big leaves of basil, chopped
1 tablespoon parsley, chopped
1/4 teaspoon red pepper flakes
1 tablespoon coconut oil
1 tablespoon olive oil
1 3/4 cups vegetable stock
salt, pepper, and Parmesan to serve

In a big pot, combine the tomatoes with juices, minced garlic, chopped basil, chopped parsley, red pepper flakes, coconut oil, olive oil, and vegetable stock. Bring to a boil over high heat. Add in the pasta, giving it a stir so no pieces stick/cook together.

Cover and reduce the heat to a low boil and cook for 9 minutes. Remove the lid, stir, making sure nothing has stuck together or to the bottom of the pot. Continue to cook for another minute.

Whole wheat one pot pasta (via abeautifulmess.com) Serve with a few more fresh herbs if you have them, salt, pepper, and Parmesan (or vegan Parmesan if you want to keep it non dairy). This goes great with salad and a glass of wine. πŸ™‚ xx. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.Β 

  • This looks delicious! I love pasta – but I try to limit it because I could seriously eat it every night for a year. And I love this one-pot method, because when I get off work, the last thing I want to do is spend an hour making dinner, and making an hour’s worth of dishes to wash in the process!

  • I need this in my life. I LOVE pasta, and any easy recipe is my kind of recipe. Will definitely be trying!

    Sweet Horizon

  • Should I really thank you for that Emma ? I’m salivating just looking at your pictures…did you include a mouth-watering effect in ABM photos actions ?

    Have a great week ! ( & don’t forget to eat pasta )

  • Hi! So i’m new to cooking (I’m a student so I usually stick with frozen meals or take-out) and I had a question about this recipe! What does the coconut oil do? Is it necessary that I include it? Thanks very much!! I love ABM πŸ™‚

  • I’m on my own and I hate wasting or eating the same thing for a few days in a row…….and I’m not a fan of freezing my meals (I sound high maintnance right now don’t I). All this to say, pasta is my go to since it’s quick, easily portionable (I know exactly how much I need to make for 1 diner and a lunch) and so customizable, it feels like you’re eating something different every time. One pot is great, you chop off your stuff in a few minutes and put it on the stove for a few more and you have a great, flavourful diner on the table in no time. I like cooking more complex stuff on the weekend and when I have people over but after a day’s work, I don’t often feel like spending my whole evening in the kitchen so this is great!

  • I’m also curious about the coconut oil. Can you taste it? I don’t think I’d like it if I could taste coconut because I’m not a fan. Could the coconut oil be replaced with more olive oil? It looks really good with the exception of tasting that coconut.

  • It is necessary to include some oil, but you don’t have to use coconut oil. I like using different types of oil when I cook, or some oil and some butter if I’m eating dairy that day, because different oils have different health benefits and also different flavors. So it adds variety to your diet. But, it is certainly not necessary. You could use all olive oil in place of the coconut oil if you prefer.


  • I can taste it, yes. Everyone’s palette is a little different so I hate to say that you will taste it as it’s quite mild, but I think you can.

    You can use all olive oil or another other oil that you have or prefer. I like the taste and I like to cook with different oils to add variety (in flavor and nutrients) to my meals but it is not necessary to make the recipe “work.” You simply need 2 tablespoons total of any oil you prefer.


  • Girl! I have an entire Pinterest borad dedicated to pasta, ‘how do you live without pasta’!!! Pasta away!!! And all in one pot…no girl you keep posting these!!! I love it!! P.S. this recipe looks super clean too, not too heavy.

  • I keep seeing amazing-looking one pot pasta recipes like this one but I still have yet to try one! I need to give it a shot one of these days.

  • This looks so good and it literally takes no time to make. It’s perfect for the nights I come home late from work and don’t really feel like spending an hour in the kitchen. Thanks for sharing!

  • What do you do with the cooking water which has absorbed all the goodies? Good to use for a vegetable soup? Seems a waste to just throw it down the drain.

  • Looks amazing! Please never apologise for posting one pot pasta recipes – they’re convenient, comforting and delicious – I’ll never have too many.

  • I made this tonight and it was so delicious! I doubled it, and used half chicken broth half water because we didn’t have any vegetable stock and it was still fantastic! Love this recipe!

  • I made this recipe. It did not turn out like the photo at all. My advice would be to use this recipe as a base and modify flavor ingredient amounts and type of ingredient. I think this would be better suited for a regular spaghetti noodle. Not thin. Thin noodles don’t take long to cook but this is a hot dish and that thin noodles going to dissolve into a paste.
    Add more garlic and salt and herb to taste. You know what you like so trust your judgement.

    Take Care All!

  • I would love to see you do a one pot pasta with gluten free pasta! It can also absorb liquid differently and makes me hesitant to try new one pot pastas for my gluten intolerant boyfriend.

  • YUM! You mentioned vegan Parmesan – do you have a brand you like? I am looking for more dairy-free options and love suggestions. Thanks!

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