I see lots of recipes that brag about being a one pot recipe for pasta dishes. This dinner actually takes two pots, but I swear the extra dish washing is completely worth it. I made the whole wheat recipe from the Kitchen Aid recipe that comes with their extruder, and it really makes this pasta feel like fall. Or maybe the fall flavor came from the late harvest tomatoes. I think fall tomatoes just have a different flavor profile than the hot weather ones!
RECIPE: Two Pot Fall Pasta
Makes 3 Servings
Whole Wheat Pasta
Carton of Mushrooms
3 Late Harvest Tomatoes
1) In a large pot, add salt to the water and let it start coming to a boil.
2) Add the whole wheat spaghetti to the hot water.
3) Wash and slice all the mushrooms, throwing them into a sauce pan over medium heat. Stir occasionally as you continue to slice and add mushrooms.
4) Roughly dice up the tomatoes and stir them into the mushrooms.
5) Stir and test the pasta to see if its done.
6) Mince up 3-4 cloves of garlic and add it to the mushrooms. Season lightly with basil and ground sage to taste.
7) Drain the pasta, but keep it in the large pot.
8) Pour the sauce pan of vegetables over the pasta, use tongs to evenly mix the vegetables throughout.
9) Slice some shavings of mozzarella to top the fall inspired pasta dish if so desired.
This was the best whole wheat pasta I have ever had, and so glad I can make as much as I want at home! The mushrooms and tomatoes cooked together into a juicy mixture that coated the pasta without the need for oil or butter, making it an even healthier dinner and reheated lunch the next day.