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Shvidka, full value, ideal for a vegan diet. The pasta is chosen not from polished grains, but from high-calorie ones: with oyster, quinoa, amaranth, peas, chickpeas.
The traditional everyday diet includes parmesan and pecorino. For a vegan, either simply sprinkle with olive oil, or you can add some dried olives.
For 200-250 g:
- pasta (my favorite is Clearspring quinoa + peas or wild rice + lentils)
- pasata 200 ml (without spices at the warehouse: tomati and sil)
- 3-4 cloves of chasnik (those that are bad to carry, replace them with dry chasnik or 4 cloves of rosemary leaves)
- chilli olive oil
Cook the pasta as directed on the package, until slightly cooked for 1-1.5 minutes.
Meanwhile, heat the olive oil in the frying pan. Add crushed chasnik (or rosemary leaves), cook the khvilina until an intense aroma emerges. Zmenshiti vogon. Pour in the pasta and stir immediately. Bring to a boil.
Pour water from the mouth, add to pasta and mix thoroughly. Serve immediately.
Cook the pasta as directed on the package, until slightly cooked for 1-1.5 minutes.
Meanwhile, heat the olive oil in the frying pan. Add crushed chasnik (or rosemary leaves), cook the khvilina until an intense aroma emerges. Zmenshiti vogon. Pour in the pasta and stir immediately. Bring to a boil.
Pour water from the mouth, add to pasta and mix thoroughly. Serve immediately.
