{"id":6093,"date":"2025-03-26T15:27:50","date_gmt":"2025-03-26T14:27:50","guid":{"rendered":"https:\/\/touch-bay.media\/?p=6093"},"modified":"2025-04-01T17:41:05","modified_gmt":"2025-04-01T15:41:05","slug":"kichererbsenpasta-mit-spinat-ricotta","status":"publish","type":"post","link":"https:\/\/touch-bay.media\/en\/kichererbsenpasta-mit-spinat-ricotta\/","title":{"rendered":"Chickpea pasta with spinach & ricotta"},"content":{"rendered":"

Ingredients (for 1 portion)<\/h3>\n
    \n
  • 75 g chickpea pasta (weighed raw)<\/li>\n
  • 100 g frozen spinach (defrosted)<\/li>\n
  • 1 tsp olive oil<\/li>\n
  • 50 g ricotta or granular cream cheese<\/li>\n
  • 1 clove of garlic<\/li>\n
  • salt, pepper, nutmeg<\/li>\n<\/ul>\n

    Preparation<\/h3>\n
      \n
    1. Cook the chickpea pasta in lightly salted water according to the instructions on the packet until al dente (usually 6-8 minutes), then drain.<\/li>\n
    2. Defrost the frozen spinach (squeeze out slightly if necessary) or wash the fresh spinach. Set aside.<\/li>\n
    3. Heat the olive oil in a pan and saut\u00e9 the chopped garlic for 1-2 minutes until translucent.<\/li>\n
    4. Add the spinach to the pan, saut\u00e9 briefly with the garlic (1-2 minutes), season with a little salt, pepper and nutmeg.<\/li>\n
    5. Reduce the heat, stir in the ricotta and mix until creamy. If necessary, add 1-2 tablespoons of pasta water to make it creamy.<\/li>\n
    6. Add the drained pasta to the pan and mix everything well. Flavour again.<\/li>\n
    7. Pour into a bowl and top with fresh basil or yeast flakes if desired.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div>
      <\/div>\n
      \n\n\n\n\n\n\n\n\n\n
      \n

      Nutritional values<\/p>\n<\/th>\n

      		approx.<\/th>\n<\/tr>\n<\/thead>\n
      Calories<\/td>\n\n

      450 kcal<\/span><\/p>\n<\/td>\n<\/tr>\n

      Protein<\/td>\n\n

      30 g<\/span><\/p>\n<\/td>\n<\/tr>\n

      Fat<\/td>\n\n

      8 g<\/span><\/p>\n<\/td>\n<\/tr>\n

      Carbohydrates<\/td>\n\n

      40 g<\/span><\/p>\n<\/td>\n<\/tr>\n

      Fiber<\/td>\n\n

      8 g<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      \n<\/div>\n

      <\/div>

      Tip: You can also use soya cream cheese or vegan ricotta alternatives.<\/p>\n

      Note: The values may vary slightly depending on the brand and product.<\/p>\n<\/div>

      <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":5051,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[94,101],"tags":[],"class_list":["post-6093","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-en","category-veggi-vegan"],"_links":{"self":[{"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/posts\/6093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/comments?post=6093"}],"version-history":[{"count":0,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/posts\/6093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/media\/5051"}],"wp:attachment":[{"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/media?parent=6093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/categories?post=6093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/touch-bay.media\/en\/wp-json\/wp\/v2\/tags?post=6093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}