Any tasty wholemeal pasta dishes?

npsmama

I stocked up on wholemeal pasta thinking I'd be very virtuous and all but so far I don't like it!! All I can taste is a bran-like texture - it's like cardboard!

Is anyone out there a seasoned wholemeal pasta eater with some fantastic recipes pls?

mummysaver

I find it needs a much more stongly flavoured sauce to balance its taste and texture. I do a tom sauce with onions, courgette and aubergine, plenty of chilli and garlic, some mixed herbs and seasoning. A rich cheese sauce also works well, use a very strong cheese or some stilton, a touch of garlic and mustard and seasoning. A garlic mushroom and cheese sauce is also nice, chunks of mushroom vary the texrure and I also put onions in it.

It is quite different from "normal" pasta, just think of your normal sauces and make them a bit more robust and you should be okay!

canidothis

Im sorry but tasty and wholemeal pasta should never appear in the same sentence.......Ive only ever achieved cardboard status with wholemeal pasta and have decided never to bother cooking it again x

CCP

I love wholemeal pasta, personally. I find it's particularly good for pasta salad, as it doesn't seem to go soggy like white pasta can.

Otherwise, I can only echo what mummysaver said - strong flavoured sauces are the way to go - it goes particularly well with pesto-based sauces, imo.

katsu

Go to the library and get out a vegetarian cook book by Rose Elliott - Fast, Fresh and Fabulous (re-released as Low GI cooking - or something similar). I use wholemeal pasta for health reasons and all her recipes taste great with it.

Try strong or distinctive cheese - I roast peppers, then chop them, add salad leaves, balsamic vinegar, roast tomatoes and add feta or halloumi for a tasty meal.

foxgloves

I really like it and it's better for balancing blood sugar levels than the white sort. It may be that it's just a personal thing and you just really don't like either the flavour or texture. We use it in any pasta recipe and have never found one where we thought it was yuk or didn't work. We can't all like everything, I suppose. I have never yet found any way of cooking or recipe which helped me to enjoy a brussel sprout.............wholemeal pasta may just not be your thing.

Mags_cat

I'd agree with the stronger flavoured sauces. To be honest, though, I've been eating wholemeal pasta for years and I actually much prefer it to white - which, to me, now tastes *pappy* and bland.

What annoys me is how much more expensive the wholemeal variety is - when they are doing LESS with it - not refining the ingredients, not taking stuff out...

domesticgoddess789

Hi both me and my partner are completely converted to wholewheat pasta and use it in place of white in spag bol and pasta bake etc. to us it just tastes exactly the same as white pasta now!!

kitschkitty

I've not enjoyed wholemeal pasta in the past as I found it too strong and gritty, but now we only eat Asda Great Stuff Kids pasta (bitesize) which is wholewheat and really tasty (and cooks better than normal pasta, doesn't tend to overcook or go sticky so much). It doesn't taste gritty or strongly flavoured which I like too, and I must admit I now find white pasta tastes funny - just not so nice!

The other good thing is that it's no more expensive than regular pasts. 2 bags for £1.

morganlefay

I did a really nice thing last night. A smallish amount of pasta (for 2 of us) cooked as per the instructions, then I found a jar of pesto - it was aubergine, but any would do - at the back of cupboard, and had made some very concentrated 'ratatouille' with an aubergine, onion, a tin of toms and some tom puree. I stirred a couple of tablespoons of the pesto through the cooked pasta, then piled some ratatouille on top and had cooked 3 sausages which I cut up and piled on top. OH didn;t notice he'd had hardly any meat and it was extremely tasty and filling - we shall have it again.