I’m not the world’s greatest pasta lover, infact, I don’t really like spaghetti that much, but now being a homeowner, I can’t always afford snazzy meals. Therefore, needs must! Wholewheat pasta is high in fibre and even though it’s made of flour, the high fibre nature makes it more good than bad, therefore, it’s allowed! As long as you don’t eat it everyday…
The cost of this whole meal was just over 50p per head, which is ridiculously cheap for a very nutritious meal. Because there’s only the two of us, I made 4 portions from this and we had the leftovers the next day. I quite like wholewheat spaghetti as if you cook it correctly, it’s a little bit more like noodles than it is spaghetti.
- Packet wholewheat pasta
- Packet mushrooms (diced)
- 2 onions (chopped)
- 1/2 red chilli, deseeded and chopped
- 1 garlic clove crushed
- olive oil
- salt and pepper
- 2 celery sticks finely chopped
- 3 tsp tomato puree
- bunch parley chopped
Boil the spaghetti in boiling water for around 15 minutes.
In the mean time, place all your ingredients in a frying pan and simmer for 10-15 minutes or until golden brown.
Take your spaghetti off the boil and rinse under cold water to stop it from getting sticky and cooking further. Once fully drained, add your pasta to the frying pan. Stir round until fully mixed and serve.
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