I stumbled across these new pasta products made from chickpeas and lentils. Naturally Wilbur was super excited to try these out. This is not an advertisement - I purchased the products as I was keen to experiment as I quite liked Soyaroni pasta which sadly seems to have been discontinued.
Packet directions recommend cooking chickpea pasta for 7 to 9 minutes. Mine needed at least another 5 minutes. Even with the additional cooking time it was still quite firm. I also feel that it needs a very strong flavoured sauce to balance the sturdy taste of the chickpea. I would try again and am keen to try the red lentil packet later on.
It is encouraging to see producers offering alternatives to wheat based staples so I will keep exploring and testing the options increasingly available. So, check out what's new at your grocer and try something different. Happy exploring! Cheers. Colleen
Ingredients adjust volumes for number of people you are feeding
250 gram Chickpea casarecce shaped pasta serves 3 to 4
onion - diced
garlic - crushed
splash olive oil
mushrooms
zucchini - diced
black olives - sliced
splash red wine (optional)
Anchovy fillets (optional)
baby spinach leaves
pinch dried chilli flakes
teaspoon Pesto (optional)
herbs roughly chopped - eg - rosemary, parsley, basil
Premade Passata
grated Parmesan cheese
pepper to taste
Method
cook the pasta according to packet directions but taste and cook longer until tender.
Gently heat the oil and fry the onions and add garlic.
Add the zucchini, mushrooms, anchovies and dried herbs and stir to soften
Splash in the wine followed by the passata and allow to simmer
Finish with the the olives and soft herbs and pesto.
Taste and adjust seasonings if needed.
Should be ready about same time as pasta.
Drain the pasta really well and stir into the passata sauce.
Serve topped with extra basil leaves and a scattering of Parmesan.
Enloy! Colleen
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