Nopeaa ja helppoa – chili-valkosipulipasta!

Tällä hetkellä olen keskellä muuttoa, eikä oikeastaan mikään ole siellä missä pitäisi. Keittiöstä löytyy vain joitakin välttämättömyyksiä, eli kovin erikoisten aterioiden loihtiminen ei juuri nyt ole mahdollista. Siksi olenkin turvautunut helppoihin luottoresepteihini, joihin tämä ihanan raikas chili-valkosipulipasta kuuluu! Kehittelin reseptin Vegebudjetilla-kirjaani varten ja se on jäänyt yhdeksi vakioresepteistäni – eikä syyttä! Hyvillä perusraaka-aineilla ei tarvitse kikkailla, sillä herkullisesti maustettu öljy riittää hyvin pastan kastikkeeksi. Suosittelen kokeilemaan!

Helppo ja nopea vegaaninen chili-valkosipulipasta

Pastasuosikkini: chili-valkosipulipasta

2–3 annosta
(tarvittaessa vegaaninen ja gluteeniton)
15 min

– 2 punaista mietoa chiliä
– 2 dl rypsiöljyä
– 8–10 valkosipulinkynttä
– 300 g täysjyväpastaa (halutessasi gluteenitonta)
– 2 rkl kookoskermaa
– kourallinen lehtipersiljaa
– 1 sitruunan mehu
– suolaa ja mustapippuria

(Parmesaania, Grana padano -juustoa, vegeparmesaania tai ravintohiivahiutaleita)

Puolita chilipalot ja poista siemenet. Pilko chilit pieniksi. Kaada kattilaan öljy ja murskaa joukkoon valkosipulinkynnet. Lisää kattilaan myös pilkotut chilit. Paista miedolla lämmöllä 3–5 minuuttia, kunnes valkosipulit ovat saaneet hieman väriä. Varo polttamasta!
Keitä samalla pasta pakkauksen ohjeen mukaan. Siivilöi valmis pasta.
Lisää kastikkeeseen kookoskerma. Sekoita pasta kastikkeen joukkoon pannulla. Silppua joukkoon persilja ja purista mukaan myös sitruunan mehu. Mausta suolalla ja mustapippurilla ja raasta halutessasi annoksen päälle hieman juustoa. Nauti heti!

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  • One of my favourite parts in my garden is the herb section. Especially the perennial herbs growing strong from the ground every spring are incredible. They get bigger year by year. I think I have enough mint and chives for the whole village! And hey look at these chive blossoms – the colour is stunning and they taste really good. Have you ever tried using chive blossoms?
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Now I’m trying to come up with as many chives recipes as possible. What’s your favourite way to use it? 🌱🌱🌱
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🌿🌿
BASIL LEMON PESTO:
• 2 dl extra virgin olive oil
• 1 dl pine nuts
• 3 big handfuls of basil
• 1.5 dl grated parmesan cheese
• juice of 1 lemon

Mix all the ingredients in a blender to make the pesto. If you like the lemon flavour stronger, add some lemon zest.
(Cook pasta in boiling water according to the package instructions. Mix with pesto before serving. Depending on the amount of diners, you can store the extra pesto in the fridge for a couple of days.)
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  • Picking flowers for the dinner table. I love this little field next to our cottage. It’s always full of wild flowers and different kind of hays. It’s the field where the last rays of sun touch the ground on summer evening and where the first frosty crystals glimmer on a cold autumn morning. It’s the view I’ve seen from the window of the cottage living room since I was born. There I’ve run chasing butterflies and learned to ski for the first time on the fresh snow cover. It’s the perfect spot for stargazing or watching the beautiful moon growing from the little crescent to its full size. It’s perfect. It’s full of memories.
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What’s your comfort place? What place holds many of your memories?
  • Ready for cozy Friday dinner! There’s some lemon dill salmon, roasted cauliflower, new potatoes and tomato & burrata on the table. Simple but delicious!
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After a long day of working, I’m so ready to go to sleep already. We’re having some guests over tomorrow, so definitely some cooking and baking happening then! But now, food! What’s your dinner tonight?
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Have a wonderful weekend!✨
  • I’ve tried many new varieties in the garden this year, and some of my favourites are these beautiful French Breakfast radishes. Aren’t they pretty? I love to use radishes in salads and many other dishes. They’re fresh, crispy and tasty!
🥬🍇🥒
Whats’s your favourite way to use radishes?
  • Birthday toast to my mom!🥂 This drink is simple yet so delicious and it can be varied based on your sweet tooth. It’s just champagne and sweet rhubarb syrup - almost like a rhubarb Bellini!
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RHUBARB SYRUP
5 dl rhubarb, chopped
5 dl sugar
5 dl water

Place all the ingredients in a sauce pan and boil in medium heat for about 20-30 minutes. Sieve the syrup (save the remains and enjoy for example with yoghurt). You can keep boiling the syrup to make it thicker but I like the syrup pretty thin. Use in drinks and desserts!🌸
  • What a busy day it has been. Now I’m trying to make up my mind about what to bake tomorrow for my mother’s birthday! I want something simple and I have a big bowl of strawberries on the kitchen table. So that’s a start!
🍓🍓🍓
Do you have any baking plans with fresh berries?

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