Pasta Alla Alenka
This recipe was developed very spontaneously, but I guess the best results happen that way, because I love these combinations of flavours and textures!
Ingredients
For 2 hungry people:
pasta of your choice (250 g)
canned or cooked chickpeas (240 g)
butternut squash (approx. 300-350 g)
leek (small)
wine (1-2 tbsp)
turmeric
paprika
salt
curry
Sestavine
Za 2 lačni osebi:
najljubše testenine (250 g)
čičerika iz konzerve / kuhana (240 g)
buča maslenka (cca. 300-350 g)
por (majhen)
vino (1-2 žlici)
kurkuma
paprika (začimba)
sol
curry
METHOD
CRISPY CHICKPEAS
Wash the chickpeas over a colander (if canned) and place them over parchment paper on a baking tray. Sprinkle over some turmeric, salt, and paprika. Bake at 175°C approx. 40 minutes. Toss every 10 minutes. In the end, they should be very crispy - if not, bake for few more minutes.
ORANGE SAUCE
Cut leek in small parts and water fry it. Once it becomes soft, add the squash you have previously peeled and cut into thin, small pieces (so that they cook quicker). When it starts to stick to the bottom of the pan - add more water. Cook covered on medium heat for about 15 minutes. Don’t forget to add some curry, a spoon or two of wine, and some salt. When the squash softens, put it in the food processor, add some water, and mix.
PASTA
Cook them al dente, according to the instructions, with some salt.
For serving:
Pour the sauce into a deep plate.
Add pasta.
Decorate with crispy chickpeas and a spoon or two of delicious vegan ricotta.
