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Alkaline chestnut pasta

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Ingredients for 1 servings:

  • 100 g pasta (chestnut pasta)
  • 1 onion(s)
  • 1 clove(s) garlic
  • 100 ml red wine or vegetable stock
  • 1 pinch of chili
  • 1 stalk(s) celery
  • 100 g tomatoes
  • n. B. capers
  • n. B. olives
  • 2 tsp pesto, e.g. basil or parsley pesto

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

alkaline, vegan, wholesome

First prepare the sauce, then cook the pasta (due to the short cooking time). Sauté the diced onions and garlic until crispy, then deglaze with red wine or vegetable stock. Gently simmer the chili, finely chopped celery, capers, olives, and diced tomatoes for about 1-2 minutes. Season with pesto. Cook the pasta in salted water to taste, but for no longer than 3 minutes. Serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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