My mother would probably vouch for this as at a very young age, I was experimenting cooking pasta when it was not so common to eat them in India.
I could eat pasta every night and never get tired of it. But then again, the creamy cheesy Pasta in Bechamel Sauce is not something you can eat everyday, specially when you are trying to keep your weight in check OR fighting a cholesterol problem.
So I have come up with a healthier alternative to the white bechamel sauce. Here is the secret ingredient that I use …
The pasta tastes lovely and creamy with a sauce made of boiled chickpea paste.
So what are you waiting for? Take out your pans and ladles, time to Pasta!!!
On a side note – I used Tricolor Spirali from Del Monte , they look as lovely as they taste.
Spirali in Chickpeas Sauce
Serving : 2
Time to Prep: 12 hours ( soaking chickpeas )
Time to cook: 20 minutes
- 1 cup Pasta
- 1 Tbsp + 1 tsp Olive Oil ( Extra Virgin )
- 1 cup boiled Chickpeas
- 1 tsp crushed black pepper
- 1 tsp dried chili flakes
- 1 tsp dried parsley flakes
- 1 tbsp Thinly Sliced Garlic
- Salt to taste
- Soak the chickpeas overnight and boil them in a pressure cooker till soft and mushy. Then blend them till you get a thick soft puree by adding as much water as required.
- In a large pot, bring to a boil 2 Liters of salted water. Add the pasta and cook for about 12 minutes or till its al dante. Drain in a colander.
- In a saucepan, heat 1 Tbsp olive oil over medium heat. Put the sliced Garlic while the oil is just warm, and cook it for a few minutes. Be sure not to color or burn the garlic.
- Add the puree of chickpeas in the pan, stirring and heating it up with the garlic flavored oil.
- Add salt/pepper/seasoning to taste. Add drained pasta and mix thoroughly.
- Serve immediately after garnishing with chili flakes and parsley.
Voila. The awesome wholesome pasta is ready.
Dig in without any guilt.