I purchased a bag of Kamut pasta shells and really enjoyed them; the shell shape holds the sauce so well, so that each bite is flavourful, plus I find kamut to be very filling with its high fibre content. Read about a study conducted with modern Durum wheat and soft wheat vs Kamut® brand Khorasan wheat here.

You can serve this sauce with any type of pasta or other grain.

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You will need (for 2 portions):

a handful of chopped bacon (about 3 rashers or 1/2 a cup)
a large courgette, chopped into small cubes
mushrooms, sliced
tomato sauce (about 1 cup)
salt and pepper to taste

In a large pan (you will add the pasta to this later) fry the chopped bacon for a few minutes, then add the courgettes and keep cooking until the courgette pieces are tender and starting to brown.

In the meantime cook your pasta/rice/quinoa/buckwheat (or alternately use cauliflower rice?) in salted water following instructions from the packet. Drain and reserve a little bit of the water.

Add tomato sauce and mushrooms to your bacon/courgette mixture and cook until heated through.

Add the pasta and water (about 2 tablespoons) to your sauce and mix thoroughly. Serve hot with some freshly ground pepper and grated goat’s cheese.


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