Dear friends, welcome back. 😊 Are you looking for a simple yet foolproof first course? Then here are whole wheat linguine with ginger, breadcrumbs, flax seeds, and chia seeds.
A dish for every day, given the simplicity of the ingredients and ease of preparation, a healthy and light first course suitable for everyone. Especially for those who focus on light recipes.
But it can also be a Sunday dish, given the nice appearance it has on the plate. And it’s the perfect dish to pull out of the hat in case of unexpected guests. Who, I’m sure, will be satisfied and ask for seconds, as happened to me. 😉
What are you waiting for then? Try these excellent whole wheat linguine with ginger today!
The first time I improvised this dish, I had some leftover Tuscan bread that wasn’t completely dry yet. And this is the type of bread I recommend because when blended, it tends to remain coarse-grained. I also repeated the recipe using white bread (specifically, pan bauletto), which, when blended while soft, produces coarse crumbs.
Are you ready?
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More ginger or breadcrumb ideas: 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Fusion
- Seasonality: All seasons
Ingredients
- 14.1 oz whole wheat linguine
- 3.5 oz stale bread (grated)
- 1 tsp fresh ginger (grated)
- 1 tsp chia seeds
- 1 tsp flax seeds
- 1 clove garlic
- herbs (dill, oregano, marjoram)
- 3 tbsp grated Parmesan
- 2 tbsp extra virgin olive oil
Tools
- Pasta Pot
- Frying Pan
- Grater
- Chopper
Steps
While the pasta is cooking, break the bread into pieces and blend it using a small food processor.
In a pan, toast the breadcrumbs in 2 tablespoons of oil with minced garlic and freshly grated ginger.
Add the seeds and a pinch of oregano, or other herbs to taste (even mixed).
👉 Clarification on ginger: mix the grated pulp well, make sure the teaspoon of ginger doesn’t clump together in one spot in the pan.
Drain the pasta.
Add grated Parmesan to the sauce at the last moment, pour in the pasta and toss it briefly.
Serve immediately.
If the slight spiciness of ginger is not enough, you can add pepper or chili to taste.
Also, flax and chia seeds can be replaced with other seeds, such as sesame and pumpkin seeds, both equally suitable for this recipe.
Salt-Free Tips
If you want to reduce added salt from your dishes, these whole wheat linguine with ginger are the right recipe: the slightly spicy aroma of ginger and the intense flavor of whole wheat pasta will help you not miss the salt. 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer methods that don’t disperse flavors (griddle, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a breather from the rules. It’s good for morale and helps you persevere.
If you don’t want or can’t give up salt:
■ You can still try my recipes salting them according to your habits.
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