Pasta with cicerchie: a vegan first course, rich in fibers and plant proteins. Without butter and cheese, also suitable for celiacs if gluten-free pasta is used. Simple and tasty, with extra virgin olive oil and parsley.
The day before: wash the cicerchie and soak them for 24 hours.
Once the soaking time is over, boil the cicerchie in water with parsley and bay leaf until cooked.
In a pan, sauté the cooked cicerchie with extra virgin olive oil, chopped shallot, and a little granular broth to adjust the flavor.
Blend some of the cicerchie to obtain a cream and set the mixture aside.
Cook the pasta according to the times indicated on the package.
Drain the pasta and toss it with the cicerchie sauce (the cream and whole cicerchie), adding more parsley if desired and a drizzle of evo oil before serving.
Pan
Pot for boiling
Immersion blender or mixer
Italy
| Energy (kcal) | 464.2 |
| Carbohydrates (g) | 22.14 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 40.34 |
| of which Saturates (g) | 5.77 |
| Protein (g) | 4.2 |
| Fiber (g) | 0.66 |
