This unusual and simple rural dish satisfies with its creamy texture and sweetness. It looks rustic, especially when the onions and carrots are steamed. Not only is it quick to prepare, it is also healthy and perfect when you need it fast.
- 450 g original spelled pasta of your choice
- 1 can of chickpeas
- 1 medium-sized carrot
- 3 tablespoons of onion
- 2 tablespoons of tahini
- 1 ½ tablespoons of umeboshi vinegar
- ¾ cup of water
- 1 tablespoon of fresh parsley
Put water in a large saucepan and cook the pasta ‘al dente’ according to the instructions on the package.
Chop the onions and carrots into large pieces. Put all the ingredients – except for the parsley – in a blender and blend everything until smooth.
Gently pour the cooked noodles into a salad strainer in the sink. Rinse them off until they’re cold. Leave them in the colander.
Pour the mixed mass into a 1 liter saucepan and cook it over a low flame until it is hot.
Immediately before the dish comes on the table, pour boiling water over the pasta to heat it up again. Shake the strainer to drain the excess water.
Transfer the pasta to individual plates. Generously pour the sauce over each serving. Serve with a garnish of parsley.