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Vegan ha keleni kotoa Avocado Creamy Spaghetti (Pasita) mo e to 'a e pisi Crispy

Vegan ha keleni kotoa Avocado Creamy Spaghetti (Pasita) mo e to 'a e pisi Crispy

Name: Vegan Creamy Avocado Whole Grain Spaghetti (Pasta) with Crispy Chickpeas
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti: 320 g Whole Grain; Avocado: 460 g; Lime Juice: 30 g; Extra Virgin Olive Oil: 20 g; Salt: 1 pinch; Chive: 8 g; Chickpeas: 250 g Percooked; 0 Flour: 10 g; Extra Virgin Olive Oil: 10 g; Salt: 1 pinch; Pink Pepper: to taste

Kamata lau e Mode

miniti 'e

0 0

Vahevahe
2,541 Ngaahi fakakaukau
Hange ko e 1

Ngaahi me'a

Liliu 'a e Servings:

	For Whole Grain Spaghetti
	320 g Whole Grain Spaghetti
	460 l Avocado
	30 l Laimi huhuʻaʻi
	20 l Taupo'ou makehe ai 'a e lolo 'olive
	1 e kau uitou Soleki
	8 l Tau fakatamaiki
	For Crispy Chickpeas
	250 g Percooked To 'a e pisi
	10 l 0 Mahoa'a
	10 l Taupo'ou makehe ai 'a e lolo 'olive
	1 e kau uitou Soleki
	ke nau 'ahi'ahi'i Pepa lanu pingiki

Faka'ilonga'i 'a e founga ko 'eni

'Oku fie ma'u ke hu ki loto pe lesisita ki he me'a faka'ilonga tohi/manako fiemalie ko 'eni.

Ngaahi fotunga:

Cuisine:

'Itali

35
'Oku hoko 'a e 4
Faingofua

Ngaahi me'a

For Whole Grain Spaghetti
320 g Whole Grain Spaghetti
460 l Avocado
30 l Laimi huhuʻaʻi
20 l Taupo'ou makehe ai 'a e lolo 'olive
1 e kau uitou Soleki
8 l Tau fakatamaiki
For Crispy Chickpeas
250 g Percooked To 'a e pisi
10 l 0 Mahoa'a
10 l Taupo'ou makehe ai 'a e lolo 'olive
1 e kau uitou Soleki
ke nau 'ahi'ahi'i Pepa lanu pingiki

Ngaahi fakahinohino

Ko e sipeketi manakoa he kotoa 'o e keleni mo avocado kilimi mo crispy 'oku to pisi ko ha 'uluaki kalasi vegan mo ifo, haohaoa ki ha ma'u me'atokoni efiafi mo e ngaahi kaungame'a pe ko ha ma'u me'atokoni ho'ata fakatupu mo'ui lelei. Kilimi 'a e avocado, mo hono vilitaki fakaofo 'o e buttery mo e freshness 'o e Laimi mo e vivacity 'o e lau'i'akau, wraps 'a e spaghetti 'a e keleni kotoa 'i ha 'atakai silika; To 'a e pisi, gilded ki he 'ovani mo embellished 'aki 'a e masani matala'i'akau 'a e pepa lanu pingiki, 'oange 'a e ipu 'o e crunchiness mo e verve. Feinga foki 'a e tuifio ta'eufi 'o e flavors 'o e ko 'eni ipu 'uluaki faingofua mo totonu: 'e 'oange 'e he 'enau lomi'i 'a e me'a 'a e ifo mo e lanu 'o a'u ki he 'aho 'e taha 'oku lanu Kulei!

Ngaahi sitepu

1 Fai 'e 20	To prepare whole wheat spaghetti with avocado cream and crispy chickpeas, start by drying the chickpeas with kitchen paper. Put them in a bowl and add the flour. Mix well to flour the chickpeas uniformly, then put them in a baking tray lined with parchment paper and cook at 170 ngaahi mataʻitohi ki he 20 miniti 'e, until golden and crisp.
2 Fai 'e	Then put them in a fine knit strainer and shake so as to cause the chickpea to lose excess flour. Transfer them to a small bowl and season them with the oil, māsima, ground pink pepper and lime peel. Mix and keep warm.
3 Fai 'e	Lolotonga, boil the pasta in a pot with plenty of salted water that will have brought to a boil.
4 Fai 'e	While the pasta is cooking take care of the avocado cream: cut the fruit in half lengthwise and remove the core. With a spoon, collect the avocado pulp and put it in a bowl. Season with oil and salt. Cut the lime in half and squeeze it to make the juice. Pour the juice into the bowl together with the avocado and finally blend in a fine cream with an immersion blender. Lastly add the chives to the cream, cut into slices with a pair of kitchen scissors.
5 Fai 'e	Drain the pasta, which in the meantime will be ready and al dente and place it in a large bowl. Add a little oil if necessary and add the avocado cream, stirring immediately to prevent the pasta from sticking.
6 Fai 'e	Serve the spaghetti and complete each dish with the crispy chickpeas. Your Whole Grainl Vegan Creamy Avocado Pasta with Crispy Chickpeas are ready to be tasted!