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Spaghetti made from the ancient grain called Kamut – higher in protein and fiber than traditional grains, that may also be used by some with a sensitivity to gluten. Sauced with a rich Smoky Marinara and topped with sauteed baby bella mushrooms!

Makes 5-1/4 cups sauce

Smoky Marinara:

3 T. extra virgin olive oil

28 oz. can diced tomatoes including liquid

28 oz. can Italian tomato sauce

1 lg. carrot, peeled and shredded over large holes of grater

1 T. liquid smoke

2 t. smoked paprika

2 t. garlic powder

1 T. dried tarragon, crushed

1/4 t. ground allspice

sea salt and freshly ground black pepper to taste

Combine all sauce ingredients in large saucepan. Cook 30 minutes, uncovered, on low heat after sauce comes to a boil, stirring as needed. Adjust for seasoning.

Mushroom topper:

16 oz. baby bella (crimini) mushrooms, washed and sliced

2 T. extra virgin olive oil

sea salt

freshly ground black pepper

garlic powder

In medium skillet, over medium heat, melt olive oil. Add mushrooms, salt and pepper, then saute till golden brown.

Sprinkle with a little garlic powder, and saute a couple minutes, then remove from heat.

14 oz. pkg. Kamut Spaghetti by Eden Organic Pasta

Place spaghetti into boiling water, then let the boiling water soften the pasta as it slides into the pot below the water by itself. There’s no need to stir to keep from sticking as with common pastas – this pasta doesn’t stick. Stir only now and then, and very gently.

Although the package recommends that you cook 12-14 minutes, 7 minutes is enough.

Drain in colander. Plate onto individual plates, top with Smoky Marinara, then top the sauce with sauteed mushrooms.

Notes: Kamut Spaghetti is not starchy, so it won’t gum up. It doesn’t plump up as much as traditional pasta, but it is soft to the tooth, although chewier than what you might be accustomed to. I enjoyed it – thoroughly.

The pasta doesn’t leave you feeling stuffed after eating it, and I actually liked the chewy part. The more you chew the less you eat, which diet-wise is a good thing.

The one draw back, is that the spaghetti strands break in the boiling water as they’re stirred.

The first time I cooked it, I stirred it like regular pasta, and it broke into about 1-2 inch lengths – still good, but not something you’d be twirling around your fork.

The second time I cooked it, I did as I recommended in this recipe – let it slip into the water as it softened on its own, stirring very little.

Ancient grains are making a comeback and I’m glad they are.

This is a worthy pasta that I will enjoy again.

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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.


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