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.
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 just 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!
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.
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.
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- 1 package whole wheat thin spaghetti
- 1 can diced tomatoes in tomato juice (14.5 ounces)
- 3 cloves garlic (minced)
- 2 big leaves of basil (chopped)
- 1 tablespoon parsley (chopped)
- ¼ teaspoon red pepper flakes
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 ¾ 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.
- Serve with a few more fresh herbs if you have them, salt, pepper, and Parmesan.