Difficulty: low
Preparation: 10 minutes
Cooking: 15 minutes
Servings: 3 people
Cost: low
Ingredients:
250g GLUTEN-FREE CORN AND RICE TAGLIATELLE|MAGNATERA
For the sauce:
1 sweet onion
1 can of steamed chickpeas
Cumin seeds to taste (add them to help against bloating)
Oil or ghee as needed
Parsley and pepper to taste
For the pesto:
200g of purple cabbage (I recommend raw not only for the color but also for all the vitamins and minerals you’ll get)
3 generous tablespoons of Parmesan (or other plant-based cheese)
2 handfuls of walnuts
Soy sauce to taste
1/2 cup of water
Let’s proceed!
Slice the onion and sauté it in a pan with oil or ghee until soft, adding a little water if necessary.
Add the cooked chickpeas and cumin, and sauté them with the onion. Once cooked, cover and let it rest.
Meanwhile, let’s make the pesto: put the roughly chopped purple cabbage in the blender, and add walnuts, cheese, soy sauce, and water. If you want it creamier, you can replace the water with plain yogurt; for a milder taste, you can use soy milk or coconut cream.
Blend everything.
After cooking the Magnatera gluten-free pasta in plenty of salted water, drain it, quickly rinse under hot running water, then toss it in the pan with the onion and chickpea sauce.
Adjust salt, pepper, and parsley to taste.
Plate starting with the pesto and finishing with pasta and some crumbled walnuts, PERFECT!
