Today, you can buy pasta made of 100% legumes flour. It is a great way to eat legumes and to cut in wheat carbs while still enjoying a nice plate of pasta.
Legumes are rich in fibers, proteins and other important nutrients.
I made this pasta with some nice curry sauce leftover from another recipe.
The result was really nice!
You can make it with any kind of legumes pasta.
- Cooking time20 Minutes
- Servingserves 4 people
- Cooking methodStove
- 500 gchickpea pasta
For the curry sauce
- 300 mlvegetable broth
- 100 mlcoconut milk
- 2 spoonsmild curry powder
- 1 spoonplain flour
- 1medium potato
- 1 clovegarlic
- 1 pinchtable salt
- q.s.fresh parsley
– slice the onion finely and crush the garlic clove, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;
– peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;
– put the saucepan onto the fire and cook over medium heat;
– as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;
– let the vegetables to stew in their own liquid, then sift the flour and the curry powder onto them;
– let the vegetables to stew in their own liquid;
– stir well then pour the hot broth and mix well;
– cook for another 15 minutes;
– meanwhile take a separate bowl and sift the flour and the curry powder onto it;
– add the coconut milk and whisk well;
– pour the thus obtained curry paste onto the boiling vegetables and stir well;
– stir and cook for another 30sec then remove the pan from the stove;
– cook the pasta in a separate pan with abundant salted water;
– drain the pasta and mix it with the curry sauce