When by pasta we mean everything that is made with water and flour and must be cooked in boiling water, this is what we can achieve
A typical conversation in these quarantine days could be: "Let's make a pasta even if we don't have the pasta!"
We are crazy? No, we are now full of creative ideas to solve any problem.
We make the impossible possible
Pasta without pasta. You got it right.
You think it's impossible and not.
You can also prepare a pasta dish with other "pasta-shaped" ingredients that are not based on flour.
Here are three recipes that you will love.
Vegetable spaghetti
You already know them all and if you have not yet bought the carrot and zucchini tempera, run to look for it online because it is salvation.
To prepare the vegetable spaghetti you simply have to make them with this magical tool and then cook them very little in a pan, because it is precisely vegetables. Then season to taste.
But let's go into detail with an easy recipe that everyone likes: zucchini spaghetti with pesto.
Zucchini and carrot spaghetti with pesto and cherry tomatoes
First peel the carrots and wash the courgettes well.
Remove the ends and begin to temper the vegetables thus obtaining spaghetti.
Cook in a pan with a drizzle of oil for a couple of minutes, just long enough to make everything soft and slippery like a spaghetti.
Then season with the pesto lightly diluted with hot water, diced cherry tomatoes and pine nuts.
You can also bake the cherry tomatoes with salt and oregano and a pinch of brown sugar to make them confit.
Complete with pan-roasted sliced almonds.
Legume pasta
It is a pasta, yes, but without flour because it is made 100% with legume flour.
You can find it now in all supermarkets in different formats and variants.
There are red lentil, chickpea and bean pasta, they have different colors and a different flavor than usual, but the consistency is precisely that of durum wheat pasta.
It has a very rapid cooking, in fact be careful not to overcook it, and it goes well with vegetables.
Konjac paste
Konjac pasta is widespread in large supermarkets and in stores specializing in gluten-free products.
It is very similar to Chinese noodles because it has a moist consistency and is transparent and a little gelatinous.
But what is it about? Konjac is a root from which a flour is extracted with which a pasta practically free of calories and carbohydrates, fats, proteins, gluten and lactose is produced. A paste without pasta in fact.
Recall that 100 g of product have a contribution of about 20 kcal compared to 131 of traditional pasta.
Known as shiratake, this pasta is usually offered in noodle, tagliatelle or noodle formats, but also as rice.
You can season this pasta with whatever you prefer, but it does the best with Asian seasonings, for example sautéed with soybeans, carrots, spring onions and soy sauce.
The konjac paste should be washed very well and then left to soak for a few minutes before being sautéed in a pan with a dressing.
Our other tips for a kitchen without
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