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Chickpea Fusilli with Rosé Sauce https://www.metro.ca/userfiles/image/recipes/fusillis-pois-chiches-sauce-rosee-11208.jpg PT10M PT20M PT30M
Cook the chickpea fusilli following the instructions on the package. Set aside.Heat the oil in a pot. Add the garlic and a pinch of salt. Cook for 2-3 minutes until the garlic starts to brown.Add the diced tomatoes, tomato paste, nutritional yeast flakes, maple syrup, salt, and red pepper flakes. Mix and cook for 5 minutes. Remove from heat.Add the tahini. Use a handheld blender or food processor and pulse until you get a smooth texture. Taste and adjust the seasoning if needed.Incorporate the sauce into the cooked pasta.Serve with the blanched or grilled green vegetables of your choice.Garnish with fresh basil (optional).Source: Loounie
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2 boxes Naturalia chickpeas fusilli pasta salted boiling water for cooking 2 tablespoon (30 ml) olive oil 2 garlic cloves chopped 1 pinch salt 1 can (798 ml) Irresistibles diced tomato with no salt added 2 tablespoon (30 ml) tomato paste 2 tablespoon (30 ml) nutritional yeast flakes 1 teaspoon (5 ml) sugar or maple syrup 1/4 teaspoon (1,25 ml) salt (use a smaller quantity if the diced tomatoes contain salt) 1 pinch red pepper flakes 1/4 cup (60 ml) Irresistibles tahini (sesame butter) optional fresh basil
Chickpea Fusilli with Rosé Sauce

Chickpea Fusilli with Rosé Sauce

Rate this recipe
1 Vote
4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 boxes
    Naturalia chickpeas fusilli pasta

  • salted boiling water for cooking
  • 2 tablespoon
    (30 ml)
    olive oil
  • 2
    garlic cloves chopped
  • 1 pinch
    salt
  • 1 can
    (798 ml)
    Irresistibles diced tomato with no salt added
  • 2 tablespoon
    (30 ml)
    tomato paste
  • 2 tablespoon
    (30 ml)
    nutritional yeast flakes
  • 1 teaspoon
    (5 ml)
    sugar or maple syrup
  • 1/4 teaspoon
    (1,25 ml)
    salt (use a smaller quantity if the diced tomatoes contain salt)
  • 1 pinch
    red pepper flakes
  • 1/4 cup
    (60 ml)
    Irresistibles tahini (sesame butter)
  • optional
    fresh basil
Imprimer ma sélection

Preparation

Cook the chickpea fusilli following the instructions on the package. Set aside.

Heat the oil in a pot. Add the garlic and a pinch of salt. Cook for 2-3 minutes until the garlic starts to brown.

Add the diced tomatoes, tomato paste, nutritional yeast flakes, maple syrup, salt, and red pepper flakes. Mix and cook for 5 minutes. Remove from heat.

Add the tahini. Use a handheld blender or food processor and pulse until you get a smooth texture. Taste and adjust the seasoning if needed.

Incorporate the sauce into the cooked pasta.

Serve with the blanched or grilled green vegetables of your choice.

Garnish with fresh basil (optional).

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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