I don’t eat much gluten-free pasta, because most of it is either very expensive or have corn as the main ingredient. Just as people who consume gluten abuse gluten, because it is found in so many dishes, even where you would not expect it, so people who do not consume gluten tend to abuse corn and rice, because most commercial food contain it. So, I avoid rice and corn as much as I can, I only use them occasionally.
I was happy when I found pasta that had chickpeas as the only ingredient at a good price. Indeed, they did not behave very well when cooked, they stuck together and shrunk, but they are tasty even unphotogenic like this. I was too lazy to make my own millet noodles at home, so I settled with what I bought.
I also grabbed a can of coconut cream and along with some bacon, garlic, dry yeast flakes and dill, I made a quick, cheap and filling lunch.
A small portion was enough. In the original recipe, parmesan or hard cheese is used, which I substituted with flakes of dry yeast. Not only do they add a subtle cheesy taste, but they also bind the ingredients together, so it was easy to remove the two egg yolks that were doing this job. Eggs would have unnecessarily increased the amount of protein, making the dish indigestible.
I had the cashew milk already prepared for another dish, so I used it. If you don’t have it, you can add the pasta cooking water, it doesn’t change the final result.
Ingredients
For 2 servings
- 125 grams of chickpea pasta
- 100 grams of skimmed coconut cream
- 50 grams of cashew milk (optionally, pasta water can be used instead)
- 150 grams bacon, finely chopped
- 10 grams of dry yeast flakes
- 3-4 cloves of garlic
- 2-3 sprigs of dill, finely chopped
- 1 tsp duck fat (or coconut oil)
- Salt and pepper to taste
Recipe Method
Cook the pasta according to the instructions on the package. The chickpea pasta I used disintegrated a bit when cooked, you have to be very careful with the cooking time when it comes to gluten-free pasta.
In a bowl, mix the coconut cream, the dry yeast flakes and the cashew milk (or the water from the cooked pasta). Season with salt and pepper.
Heat the pan, put the teaspoon of fat, then the bacon. Saute it for 1 minute, then add the crushed garlic. Put a few spoonful of the pasta water, put the lid on and reduce the heat to minimum.
After 2-3 minutes, add the cooked pasta, the cream mixture and the dill. Stir, put the lid on and turn off the heat.
Leave for 10-15 minutes, then it can be served.
