We travel to seek inspiration. Right? And in the case of people like myself and my good friend Kristin Cole, that inspiration often translates into new recipes. Sure enough, Kristin just sent me this recipe which was inspired during her time in Costa Rica where she was training to be a Yoga Instructor.
At one of the luncheons in Costa Rica, Kristin was served a roasted carrot soup. She said she remembered going up to the salad bar, adding some fresh herbs and sunflower seeds because she craves different textural elements in her food. Otherwise, it’s usually too bland for her palette. Her search for crumbled feta or goat cheese was futile, only because they were in a vegan kitchen. She says she managed to assemble a delicious soup which she has now translated into a pasta dish, using our new BonaChia™ Pasta. I can’t wait to try it. Kristin has such a way with unique flavors.
Moroccan Fettucine with Carrots, Cilantro and Pistachios (serves 2)
INGREDIENTS
1/2 bag of BonaChia™ Pasta
1 lb carrots, peeled and roughly chopped
1 t Ras El Hanout (moroccan spice blend)
cilantro leaves, chopped
pistachios, toasted
olive oil, salt and pepper
DIRECTIONS
Preheat oven to 400 degrees. In a mixing bowl, add chopped carrots, ras el hanout spice blend, a pinch of salt and pepper. Mix thoroughly and transfer to an oiled sheet pan. Cook the carrots for 25-30 min until tender, turning occasionally. Set aside 1/3 of the carrots and place the rest in a food processor. Let cool while you work on the pasta.
Meanwhile, cook the Chia pasta in salted water. About a min into the process, remove a cup of starchy pasta water and pour into the food processor with the carrots. Add a tablespoon of olive oil and blend to form a puree. Season with salt and pepper as needed. Place this carrot puree in another pan over low heat to form the base of your sauce. Once the pasta is cooked al dente, transfer the pasta, along with some more cooking water to the pan. Gently mix to form a creamy sauce, adding more olive oil as necessary. Plate the pasta in two separate bowls, top with remaining carrots, chopped cilantro and toasted pistachios. A vegan feast!
