フェヌグリークとカボチャとオレガノのパスタのレシピ
2人分
温めてフライパンにココナッツオイルとフェヌグリークシードと
にんにくを入れ、にんにくカリカリになったらを取り出し、
フェヌグリークは茶色っぽくなるまで火をとおす。
玉ねぎと白菜を入れ、香ばしくしんなりとなるまで炒める。
ひき肉を入れ炒め、カリースパイスを入れ
最後に30秒ほど炒める。
かぼちゃとニンニクと水を入れ、
塩とえびつゆを入れ中火で蓋をして5分ほど茹でる。
ほうれん草とオレガノと豆乳を入れ、3分ほど茹でる。
最後にパスタを入れ、塩で味を整え完成。
オレガノの香りとカボチャの甘味とほっくり感、
フェスグリークの甘苦な旨み、カリースパイスの刺激が
唯一無二のパスタです。
2 servings
Ingredients
Pasta (as needed)
Minced meat (150g)
4 Chinese cabbage leaves
1 onion
1/4 pumpkin
1 bunch spinach
3 tablespoons extra virgin cold pressed coconut oil
(Other oils can be used)
2 cloves garlic
1 tablespoon fenugreek seeds (optional)
2 tablespoons dried oregano (optional)
200cc water
100cc soy milk
Salt (as needed)
1 teaspoon shrimp soup (soy sauce can also be used)
2 teaspoons curry spices
Step 1
Remove the pumpkin's guts, cut it into small pieces and boil until soft.
Step 2
Boil the pasta.
Roughly chop the spinach. Thinly slice the onion and garlic.
Step 3
Add coconut oil, fenugreek seeds, and garlic to a frying pan. When the garlic is crisp, remove it and cook the fenugreek until it turns brown.
Step 4
Add the onion and Chinese cabbage and fry until fragrant and soft.
Add the minced meat and fry, then add the curry spices.
Finally, fry for about 30 seconds.
Add the pumpkin, garlic, and water,
add salt and shrimp soup, cover, and boil for about 5 minutes over medium heat.
Add the spinach, oregano, and soy milk, and boil for about 3 minutes.
Finally, add the pasta and season with salt to finish.
The aroma of oregano, the sweetness and softness of the pumpkin,
the sweet and bitter flavor of the fesgreek, and the spiciness of the curry spices make this a one-of-a-kind pasta.
