Vegetarian pasta with fried grains

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Ingredients:

500 g pasta without eggs, or gluten free pasta,

1-2 big carrots, cut into small cubes,

Half a liter of tomato sauce,

100 g of green olives, chopped,

1 big tablespoon sesame seeds,

1-2 big tablespoon of sunflower seeds,

1-2 big tablespoon rye seeds,

100 g of soy flakes,

pinch of roman cumin seeds,

pinch of dry rosemary,

teaspoon of curry powder,

1/2 teaspoon of asafoetida,

pinch of ajwain seeds,

1 teaspoon of oregano,

1 teaspoon of dry or fresh parsley,

1 teaspoon of dry celery leaves,

salt to taste,

extra virgin olive oil or ordinary refined oil,

2 dl of warm water.

*If you do not have most of the spices…… rosemary, oregano and curry powder will be sufficient.

Method:

In two quarts of boiling water put chopped carrots. Let them cook a few minutes. Add the pasta, a teaspoon of salt, a tablespoon of oil and let it all cook together for about 10 minutes, stirring occasionally. When the pasta is cooked, pour in the pot enough cold water and because of it pasta will not get stick together. Mix well and then strain all the water. Put the pasta aside.

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Method for sauce:

In the heated oil put roman cumin, ajwain, rosemary, asafoetida and after a few seconds, add chopped olives. Stir for a few seconds and then add sesame seeds, sunflower seeds and  rye seeds. When the seeds become golden brown colour then add 2 dl of warm water. Add soy flakes and stirr few secondes. When the soy flakes get swollen immediately pour the tomato sauce, curry powder, oregano, dry or fresh parsley, dry celery leaves, salt to taste, extra virgin olive oil. Stir and allow the sauce to boil. Sauce is over and you can pour it over the pasta according to your wishes.

This sauce is very rich and tasty as roasted seeds give it its full and crispy taste, and are also very healthy and high in fiber. :-))

You can garnish with fresh basil leaves at the end.

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