Light Whole Wheat Pasta With Creamy White Cheese Sauce Recipes

LIGHT WHOLE WHEAT PASTA WITH CREAMY WHITE CHEESE SAUCE

Light Whole Wheat Pasta With Creamy White Cheese Sauce image

This is the perfect dinner for one! Not to mention ultra easy and healthy, LUMP-FREE, as well as easily doubled for more! Paired with some garlic toast or a salad, you will have a very wonderful dinner! This sauce is flexible in the additives your add, and also works great with stuffed pasta, though my personal favorite is making this with sharp cheddar, and just pouring this over macaroni! My favorite cheese otherwise in this is freshly grated parmesan. Yumm!

Provided by I Cant Believe Its

Categories Lunch/Snacks

Time 7m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1/2-2/3 cup whole wheat pasta
3 tablespoons skim milk
1 tablespoon nonfat sour cream
1 teaspoon whole wheat flour
2 tablespoons grated low-fat cheese
salt
pepper
chicken
1 dash nutmeg
garlic

Steps:

Boil water then add noddles in, cooking until desired softness.
In the meantime, pour all the sauce ingredients into a sauce pan, heating at medium heat.
Mix until all ingredients are incorporated before allowing to simmer and thicken, stirring often until at desired thickness and cheese is melted and incorporated. Add more milk to simmer if you wish a thinner sauce. Add more cheese to taste if you prefer.
Drain pasta and pour sauce over pasta. Enjoy!

WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE

Whole-Wheat Tagliatelle with Creamy White-Bean and Kale Sauce image

For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get the most nutrients from your pasta. Top with sliced almonds for a plant-based protein boost.

Provided by Martha Stewart

Categories Pasta and Grains

Time 45m

Number Of Ingredients 10

Ingredients

1/2 cup sliced almonds (2 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4 1/2 packed cups)
1 can (15 ounces) cannellini beans, drained and rinsed
2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide whole-grain pasta
1 ounce Parmigiano-Reggiano, finely grated (1 cup)
1/2 cup packed fresh parsley leaves, finely chopped

Steps:

Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

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