Yay! Finally a grain free pasta recipe. Credit to Foodie Fiasco for the pasta inspiration. This recipe makes 2 bowls of pasta so you might need to double the ingredients if you need to make more.
1 ½ cups besan (chickpea) flour
½ red onion diced
1 clove garlic crushed
1 tin chopped tomatoes or 3 fresh tomatoes chopped
5 basil leaves chopped finely
2 mushrooms sliced
½ capsicum diced
½ carrot grated
1 zucchini grated
Mix besan flour and eggs in a bowl until the mixture forms a dough. If the dough is too dry add some water, if it’s too wet add some more flour. Knead the dough and roll out thinly with a rolling pin. Use flour on your bench and rolling pin so the dough doesn’t stick, crumble and break. This dough is pretty delicate, so take your time and use plenty of flour to prevent sticking. Once rolled out, cut the pasta into long strips like fettuccini. I think fettuccini is the easiest pasta to make but feel free to get creative and make bow ties, shells or spaghetti.
Place the fettuccini into a pot of well salted boiling water and cook for about 5 minutes. It is important to salt the water. Meanwhile, saute onion and garlic in oil over medium-high heat for a few minutes. Add tomatoes, basil, mushrooms, capsicum, carrot and zucchini. Simmer for 5 minutes or until vegetables are cooked.
Divide pasta into 2 bowls and top with sauce. Serve.
Feel free to use any pasta sauce recipe/flavour. The besan fettuccini would work well with almost anything. What flavour did you use?