Whole-wheat mostaccioli alfredo with parsley and parmesan
This Whole-Wheat Mostaccioli Alfredo combines creamy sauce with whole-wheat pasta and fresh parsley for a healthier take on a classic dish. Rich flavors of Parmesan and garlic complement the dish's nutritious elements.
Cook time 15 min
Prep time 10 min
Ingredients:
1/4 tsp black pepper1/8 tsp garlic powder
1 tsp salt
1 cup fresh parsley
16 oz whole-wheat pasta
1 heavy whipping cream
1/2 cup butter
1/2 cup grated parmesan cheese
This Whole-Wheat Mostaccioli Alfredo with Parsley and Parmesan is a healthier take on the classic creamy pasta dish. By using whole-wheat pasta and incorporating fresh parsley, this recipe combines rich flavors with added nutrients for a dish that’s both delicious and satisfying.
Instructions:
1. Fill a large pot with water and bring it to a rolling boil. Add 1 tsp of salt to the boiling water.
2. Add the whole-wheat pasta to the boiling water. Cook according to the package instructions until al dente, usually about 10-12 minutes.
3. Once cooked, drain the pasta and set aside.
1. In a medium saucepan, melt 1/2 cup of butter over medium heat.
2. Once the butter is melted, reduce the heat to low and pour in the heavy whipping cream. Stir continuously to combine.
3. Add 1/4 tsp black pepper and 1/8 tsp garlic powder to the mixture. Continue stirring until well blended.
4. Gradually add 1/2 cup grated parmesan cheese to the sauce, stirring constantly until the cheese has melted and the sauce is smooth.
1. Add the cooked and drained whole-wheat pasta to the saucepan with the Alfredo sauce. Use tongs or a pasta spoon to gently mix the pasta into the sauce, ensuring each piece is well coated.
2. Stir in 1 cup of chopped fresh parsley, reserving a small amount for garnish if desired.
1. Divide the pasta among serving plates or bowls.
2. Garnish with the reserved chopped parsley and an extra sprinkle of grated parmesan cheese if desired.
- Serve the Whole-Wheat Mostaccioli Alfredo immediately while it’s hot and enjoy the creamy, flavorful dish!
Enjoy your Whole-Wheat Mostaccioli Alfredo garnished with extra parsley and a sprinkle of parmesan. This nutrient-packed version of a traditional Alfredo dish is sure to impress your family and friends while providing a delightful and hearty meal.
Whole-wheat mostaccioli alfredo with parsley and parmesan FAQ:
Cook the whole-wheat mostaccioli according to the package instructions, which is usually about 10-12 minutes until al dente. Be sure to check for specific timings on your pasta package.
If you’re looking for a substitute for heavy whipping cream, you can use half-and-half or a combination of milk and butter. Keep in mind that this will alter the richness of the sauce.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving, adding a splash of milk or cream for creaminess if desired.
Use a large pot to boil the pasta, ensuring there’s enough water for the pasta to move freely. A pot that holds at least 4-6 quarts is recommended.
The Alfredo sauce should be smooth and creamy, coating the back of a spoon lightly. If it's too thick, add a bit more cream; if too thin, stir it on low heat until it thickens slightly.
Tips:
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make sure to cook the pasta al dente, as it will continue to cook when mixed with the hot Alfredo sauce.
- If your Alfredo sauce is too thick, you can thin it out by adding a small amount of the pasta's cooking water.
- To ensure the sauce clings well to the whole-wheat pasta, toss the pasta immediately with the Alfredo sauce while it’s still hot.
- For a burst of freshness and additional flavor, add a squeeze of lemon juice right before serving the pasta.
Nutrition per serving
8 ServingsCalories 320kcal
Protein 6g
Carbohydrates 20g
Fiber 2.48g
Sugar 1.45g
Fat 24g
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