We love how wholesome and satisfying Vegan Whole Wheat Pasta can be. It’s bursting with flavor and it keeps us fueled for busy days. Our recipe uses simple ingredients that highlight the rich taste of whole grains. It’s a guilt-free meal that’s easy to prepare.
Ingredients For The Vegan Whole Wheat Pasta Recipe
We choose fresh items for our Vegan Whole Wheat Pasta. This creates a balanced and hearty meal. We measure carefully to maintain consistent flavor. Here is our ingredient list:
- 8 ounces of whole wheat pasta (dry)
- 2 tablespoons of olive oil
- 1 medium onion (diced)
- 3 cloves of garlic (minced)
- 2 cups of tomatoes (chopped)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 tablespoon of tomato paste
- 1 teaspoon of sea salt
- ½ teaspoon of ground black pepper
- 2 tablespoons of nutritional yeast (optional)
We organize these items before cooking. We boil the pasta until it is al dente according to package directions. We sauté onion and garlic in olive oil until softened. We mix tomatoes, dried herbs, and tomato paste to form a simple sauce. We combine the cooked pasta with our sauce and adjust seasoning. We sprinkle nutritional yeast on top for an extra savory touch.
Tools And Equipment
| Item | Purpose |
|---|---|
| Large Stockpot | We boil our whole wheat pasta here for even cooking |
| Colander | We drain the pasta thoroughly to prevent sogginess |
| Cutting Board | We chop our onion and garlic here with ease |
| Chef’s Knife | We slice and mince our aromatics uniformly |
| Saucepan | We simmer our sauce and dried herbs to infuse flavor |
| Sturdy Spoon | We stir the pasta and sauce for a balanced blend |
| Measuring Cups & Spoons | We measure our olive oil and optional nutritional yeast with accuracy |
Directions
Here is our simple method to prepare vegan whole wheat pasta from scratch. Let us get started.
Prepare The Whole Wheat Dough
- In a large bowl combine 2 cups whole wheat flour 1 teaspoon salt and 1 tablespoon olive oil
- Slowly add warm water while kneading until a smooth dough forms
- Shape the dough into a ball then cover it with a damp cloth
- Let it rest for 15 minutes
| Step | Time in minutes |
|---|---|
| Kneading | 8 to 10 |
| Dough Rest | 15 to 20 |
Roll And Cut The Pasta
- Lightly flour a work surface and place the rested dough on top
- Use a rolling pin to flatten the dough to about 1/8 inch thickness
- With a sharp knife or pizza cutter slice into desired shapes
- Alternatively use a pasta machine for uniform strands
Boil And Drain
- Fill a large stockpot with water and bring it to a rolling boil
- Add 1 teaspoon salt to the pot for flavor
- Gently place the cut pasta in the boiling water and stir to prevent sticking
- Cook for 6 to 9 minutes or until the pasta reaches an al dente texture
- Drain with a colander and serve immediately
| Step | Time in minutes |
|---|---|
| Boiling The Pasta | 6 to 9 |
Storage And Make-Ahead Tips
We store leftover vegan whole wheat pasta in an airtight container. This keeps moisture under control and preserves flavor. We place any leftover sauce in a separate lidded jar to maintain freshness.
We sometimes prepare the dough ahead and wrap it in plastic wrap. We then keep it in the fridge for up to 24 hours. This method helps the dough retain elasticity for smooth rolling. If we want to store it longer we freeze it in a freezer-safe bag for up to two months.
When we plan to reheat cooked noodles we toss them with a drizzle of olive oil in a skillet over low heat. This prevents them from drying out and revives their soft chewy texture. We also add a splash of water if we see any signs of dryness.
Below is a simple reference table for our best storage methods:
| Item | Fridge Storage | Freezer Storage |
|---|---|---|
| Fresh Dough | 24 hours (wrapped) | Up to 2 months (zip-top bag) |
| Cooked Pasta | 4 days (airtight container) | Up to 2 months |
| Tomato Sauce | 5 days (sealed container) | Up to 2 months |
We thaw frozen dough or pasta in the fridge overnight. We then bring it to room temperature before cooking or reheating. This helps us maintain the nutty essence of whole grains and the overall taste of our vegan whole wheat pasta.
Conclusion
We hope you’ve enjoyed exploring the creative possibilities of this vegan whole wheat pasta. It’s a family-friendly meal that’s both hearty and satisfying. We love experimenting with fresh produce or fragrant herbs to add an extra layer of taste. Let’s continue to embrace thoughtful choices that bring delicious flavors to our meals every single day.
Frequently Asked Questions
What makes vegan whole wheat pasta different?
Vegan whole wheat pasta uses no animal products and is made entirely with whole wheat flour. It provides a hearty texture and a higher fiber content than traditional pasta. Because it doesn’t include eggs or dairy, it’s suitable for vegans and those looking for a more plant-focused diet.
Do I need special tools to make homemade pasta?
You’ll need standard kitchen tools like a mixing bowl, measuring cups, a rolling pin, and a knife or pasta cutter. A pasta machine can help achieve even thickness, but a rolling pin works fine for beginners.
How long should I cook whole wheat pasta?
Cook it until al dente, which usually takes about 8 to 10 minutes for store-bought varieties. Freshly made pasta may cook faster, so taste-test during boiling to reach your preferred texture.
Can I store homemade dough in advance?
Yes. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours or freeze for up to two months. Bring refrigerated dough to room temperature before rolling and cutting for best results.
What is the best way to store leftover pasta and sauce?
Keep cooked pasta in an airtight container and sauce in a separate jar to prevent sogginess. This helps maintain texture and flavor, ensuring a fresher meal when it’s time to reheat.
How do I reheat cooked vegan pasta without drying it out?
Sauté it in a pan over low heat with a drizzle of olive oil or a splash of water. Stir gently until thoroughly heated. This method keeps the noodles moist and flavorful.