Asparagus and Chickpea Pasta | Testenine s šparglji in čičeriko

Spring is just great with all the fresh veggies like asparagus, isn’t it? I often buy so many veggies, that my fridge is completely full. And then I ran out of ideas what to cook. This is when I turn to my favorite blogs and this is what happened today. The recipe below is simple and good, especially for children. It tastes soft and creamy, it is not spicy or sharp, but still healthy, vegan and full of flavour. You can easily add some hot sauce (I recommend Chili Pipp) and parmesan.

acp5

Testenine s šparglji in čičeriko

Pomlad je res super z vso svežo zelenjavo, ki jo ponuja. Še posebej šparglji. Pogosto si kupim cel hladilnik zelenjave, nato pa ostanem brez ideje kaj kuhati. Takrat se obrnem na moje najljubše blog in točno to se mi je zgodilo danes. Recept, ki ga najdeš spodaj, je preprost in okusen, posebno za otroke. Po okusu je zelo blag in kremen, ne pekoč, pa vseeno zdrav, veganski in poln različnih okusov. Brez problema pa na koncu dodaš malo pekoče omake (priporočam Čili Pipp) in parmezan.

acp1

 

acp2

acp4

I found this recipe on Hipster Food, but changed it a bit. I added some pasta water – I like to do that, because the sauce becomes a bit creamier and saltier. I also added salt while cooking, so it melts and is absorbed by the veggies. And I changed garlic powder to fresh choped garlic. Next time I would add some parsley, just because it is my favourite herb.

For two

6 – 8 asparagus stalks – cut lengthwise and then in half

1 chopped onion

1 finely chopped garlic

1 can of chickpeas

1/2 cup (120 ml) oat or almond milk

1/2 (120ml) pasta water

250 g pasta

salt, pepper

Method

Start with boiling the water and cooking pasta. Meanwhile prepare all ingredients and saute onion in some olive oil until it is translucent. Add garlic and chickpeas and crush them a bit. Now add the milk, water from pasta and season with salt and pepper. Put in the asparagus, bring to boil, turn the heat on medium and cover. Let it simmer for about 10 minutes. Your pasta should be cooked al dente, drained and added to the sauce. Serve hot.

acp6

Recept sem našla na blogu Hipster Food, venndar sem ga malo priredila. Dodala sem malo vode, v kateri se je kuhala pašta, da omaka postane bolj kremna in slana. Solila sem že med kuhanjem, da se sol razstopi in jo zelenjava vpije. Pa zamenjala sem česen v prahu za svežega. Naslednjič pa bom dodala še petršilj, kar tako, ker je pač moja najljubša začimba.

Za dva

6-8 špargljev – razrežemo po dolžini in nato na pol

1 sesekljano čebulo

1 drobno sesekljan česen

1 pločevinko čičerke

1/2 skodelice (120 ml) ovsenega ali mandljevega mleka

1/2 (120ml) vode, v kateri so se kuhale testenine

250 g testenin

sol, poper

Postopek

Pričnemo s kuhanjem testenin. Medtem pripravimo vse sestavine in prepražimo čebulo na oljčnem olju, dokler ne postekleni. Dodamo česen in čičerko inrahlo pretlačimo (zdrobimo čičeriko). Zdaj dodamo mleko, vodo, v kateri kuhamo testenine, in začinimo s soljo in poprom. Dodamo še šparglje, zavremo, zmanjšamo na srednjo temperaturo in pokrijemo. Kuhamo približno 10 minut. Testenine skuhamo al dente, odcedimo in dodamo omaki.

Yours truly, A.

Leave a Reply