CHICKPEA RIBBONS WITH SPINACH AND PORTOBELLO MUSHROOM SAUCE

CHICKPEA RIBBONS WITH SPINACH AND PORTOBELLO MUSHROOM SAUCE

INGREDIENTS (FOR 4 PERSONS):

For the pasta:

• 200 g chickpea flour
• 2 eggs
• pinch of salt

For the sauce:

• 2 onions
• 600 g fresh spinach
• 300 g portobello mushroom
• 200 ml vegetable cream
• garlic powder
• a handful of pine nuts
• extra virgin olive oil
• and a pinch of salt

PREPARATION (45′):

1. Mix the flour, sea salt and two eggs in a bowl. Knead with your hands until you get a homogeneous dough. Add water if the dough is dry. Just a few small spoonfuls, until the texture is elastic, but not sticky.
2. Flour the worktop or a cutting board to make it easier to shape the dough with a rolling pin. You can use chickpea flour. Cut the dough into thin strips, about a finger’s width thick. Cook in plenty of water with a little salt for 3-4 minutes.
3. For the sauce, peel the onions and cut them into small pieces. Add them to the pan and fry them over a low heat, along with the fresh spinach and chopped portobello mushrooms, with a good drizzle of extra virgin olive oil and a pinch of salt.
4. Add the garlic powder and the vegetable cream, once cooked, and mix. Cook for a couple more minutes and puree everything with the help of a blender or food processor. Add the pine nuts and stir over low heat for 3 minutes.
5. Serve the ribbons on a plate with the spinach and mushroom sauce and garnish with some pine nuts.

CHICKPEA RIBBONS WITH SPINACH AND PORTOBELLO MUSHROOM SAUCE

SEE ALSO: Original Recipe For Spanish Tortilla

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