Lactose free Vegetarian Soy free Vegan
cooking time

30 min

difficulty 1
cooking time

30 min

difficulty 1
Lactose free Vegetarian Soy free Vegan

Moroccan One Pot Pasta

Moroccan One Pot Pasta

STEP 1

Saute the red onion in olive oil in a large stew over medium heat until translucent. Add the carrot, aubergine and garlic and fry for a couple of minutes until the vegetables start to colour.

STEP 2

Add the spices, along with salt and pepper, mix well and cook for a few minutes. Stir regularly.

STEP 3

Stir the diced tomatoes under the vegetables and also add twice the volume of the can of water. Bring to a boil and add some vegetable stock.

STEP 4

Add the pasta and let it cook under the lid. Is it all too watery? Then let some of the water evaporate.

STEP 5

Once the pasta is cooked, mix in the spinach and chickpeas. Let the spinach wilt and heat the chickpeas.

STEP 6

Finally, stir in the Pa’lais Cuisine – Cashew Sauce. Taste and season with salt, pepper and lemon juice.

STEP 7

Finish with green herbs and almond flakes.

TIP 1

Do you have pul biber, delicious Middle Eastern chili flakes, at home? Use that instead of cayenne pepper.

TIP 2

Do you have a sweet tooth? Add a handful of raisins or dried apricots.

Pa'lais star

Pa’lais Cuisine Cashew Sauce

Ingredients

2 red onions, chopped

1 large carrot, sliced

1 small eggplant, diced

2 garlic cloves, pressed

2 tsp ras el hanout

1 tsp cumin powder

A pinch of cayenne pepper

1 can diced tomatoes (400 gr)

Vegetable stock (1/2 cube or 1 tsp powder)

150 grams small pasta shapes

2 handfuls of spinach

1 small can chickpeas, rinsed

1 jar of Pa’lais Cuisine – Cashew Sauce

Lemon juice, to taste

A few sprigs of flat-leaf parsley and/or coriander

Handful of almond flakes, toasted

Olive oil, black pepper and sea salt

toats