I’ve always loved using whole wheat but have never been a big fan of whole wheat pasta. But I’ve been trying to use more whole grains and less refined flour so I experimented with a couple brands. And I was super happy to find one we all love. Delallo for the win! I find it locally at New Seasons Market but it looks like you can order it from their website as well here.
I love mushrooms but if you don’t, you can leave them out for a roasted garlic sauce… because everyone loves roasted garlic. At least in my book.
This is a hearty and super satisfying meal and bonus, it comes together in a flash!
PASTA WITH ROASTED GARLIC AND MUSHROOMS
1/2 lb whole wheat capellini (or spaghetti if you like)
2 T unsalted butter
1 lb mushrooms, halved
2 T roasted garlic paste
2 T whole wheat flour
1 cup chicken broth
1/2 cup milk (I use fat free)
salt and pepper to taste
1/4 cup fresh basil leaves, chiffonade
Cook the pasta according to package directions. (Capellini only takes a couple of minutes to cook, so I bring a pot of water to a boil while I’m making the sauce, then cook the pasta when the sauce is almost done.)
Melt the butter in a large skillet over medium high heat. Add the mushrooms and cook for 10 minutes, until caramelized.
Add the roasted garlic paste and flour and continue to cook for a 1-2 minutes.
Add milk and chicken broth and stir until thickened, a few minutes. Season with salt and pepper.
Add the noodles, and some of the pasta cooking water to the sauce if needed to thin and coat the noodles.
Top with basil and serve.