The pasta supper is clearly the most common ‘go to’ dish in most households. Its easy; boil some pasta, dump a jar of the store bought pasta sauce and add in some protein! Voila! You have food on the table!

There are a few problems with that:

1. White refined pasta: Choose whole wheat pasta over refined white pasta because it has fewer calories, carbohydrates, fats and higher fibers.

2. Store bought pasta sauce: Its full of preservatives and sugar! In a minute you’ll see that pasta sauce from ‘real’ tomatoes is not that bright red color!!!

3. Adding a protein into a carbohydrate intensive meal: Its a big no no in the food plan I follow, my next post will explain in details why there is no mixing!

So I present to you a fresh-fresh, healthy and yummy pasta dish that you can can serve guilt-free to your guests, kids or loved ones 🙂

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What do you need?

250 gm (raw weight) whole wheat pasta – cooked

5 large tomatoes

1.5 cups sliced mushrooms

2 large garlic cloves, one chopped and one whole

Fresh basil leaves

4 sprays of oil of choice

1 teaspoon of EVOO

salt to taste

This will make 4 servings!

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Cook the whole wheat pasta and set aside

Steam the tomatoes until completely softened

Spray the oil onto the pan on high heat, sauté the garlic and mushrooms. Add salt to taste.

Take the softened tomatoes and peel the skin off. It will come right off!

In a blender, add the tomatoes, teaspoon of EVOO, clove of garlic, basil and salt. Blitz together until well mixed and looks like a sauce. See I told you there’s no bright red color!

Transfer this sauce onto the pan containing the sautéed mushrooms and simmer in low heat for 5 minutes.

Add in the pasta bit by bit into the sauce until well incorporated.

Enjoy while warm!

You can add in chili for an extra kick!

You can also make the sauce ahead of time and mix together right before serving! Garnish with a fresh basil leaf!