Sun-Dried Tomato Hummus and Falafel Crumble Pasta
with Sun-Dried Tomato Pesto
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Contient: Soya, Blé Peut contenir : Blé, Sésame, Soya)
170 g
Fusillis
(Contient: Blé)
113 g
Petites tomates
7 g
Persil
1 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Sésame, Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides)
½ tasse(s)
Feta, émietté
(Contient: Lait)
8 cs
Houmous
(Contient: Sésame Peut contenir : Blé, Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Crustacés, Poisson)
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Soya, Sulfites)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1 cup (2 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, halve tomatoes.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- Add falafel and almonds. (NOTE: Don't crowd the pan. Cook in batches for 4 servings if needed, using 1 tbsp oil per batch.) Lightly smash falafel into smaller pieces and pan-fry 4-5 min, until golden.
- Add 2 tbsp (4 tbsp) butter. Cook for 30 sec, stirring often, until butter has melted and falafel-almond mixture is coated. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Reduce heat to medium-low.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then shallots and tomatoes. Cook for 2-3 min, stirring often, until softened.
- Add garlic. Cook for 1 min, stirring often, until fragrant.
- Add hummus, Sun-Dried Tomato Pesto and 1/2 cup (1 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until thickened slightly. Season with salt and pepper.
- Transfer hummus pasta sauce to the pot with fusilli, then toss to coat.
- Divide pasta between bowls. Top with falafel crumble.
- Sprinkle toasted almonds, feta and parsley over top.
