While whole grains were a constant look-out of consumers for their breakfast cereals, pasta makers have reportedly extended the regime of whole grains to pasts, spaghetti, penne and macaroni An article in the Washington Times claims that whole-grain pastas have not only made pastas more nutritious, but also have added to the overall nutritional profile of pastas, which can be rounded-off with very few flavorings or ingredients for that matter.
Doubtless, whole-grain pastas will have earthy flavor, research provides that different varieties of whole grain pastas open-up possibilities of pairing them with different ingredients. Few pairings with whole grain pasta are as follows:
1. Whole-wheat pastas pair well with bolder flavors like herbs, garlic and eggplants.
2. Whole-grain pasta made of buckwheat goes well with loud condiments like soy sauce, olive oil and chilies.
3. Quinoa-based pastas go well with corn, tomatoes and olive oil.
4. Whole-grain pasta can be cooked for a casual one-pot meal with cooked vegetables and cheese.
5. Whole-grain pasta goes well with leftover chicken and fish.
6. Whole-grain pasta add more fiber and protein to your everyday salads.
