QUINOA STUFFED LUMACONI PASTA[85]
Wednesday, February 18, 2015
A healthy and comfort food with the sauces.
Ingredients for Bechamel Sauce
1 Tbsp - Butter
1 Tbsp - Flour (Maida)
1 cup - Milk
1 small - Onion (chop)
To taste - Salt
2 tsp or to taste - Red chilli flakes
2 tsp - Dried Oregano
Ingredients for the Grilled Peppers
1 pc - Red bell pepper
1 pc - Yellow bell pepper
1 pc - Capsicum (green bell pepper)
Olive oil
Salt
Ingredients for the Basil Pesto Sauce
4 1/2 cup - Basil (stripped)
15 tsp- Pine nuts
3 Tbsp - Garlic (chopped finely)
1 1/2 Tbsp - Black pepper (grounded)
1/2 cup - Olive oil
2 tsp or as per taste - Salt
Ingredients for Filling
1/2 pkt - Tofu (crumble)
1/2 cup - Quinoa (Rinse in cold running water for a minute or until the water runs clear, as it removes the bitterness in the quinoa.
Bring 2 1/2 cups of water to boil,and put the quinoa in it. Stir it a few times, then cover and simmer it for 20 minutes, until all of the water has been absorbed,and the quinoa is cooked al dente)
250 gms - Cabbage (shred)
1 large - Onion (chop finely)
1 cup - Spinach (chop finely)
5 stalks - Asparagus (discard approximately 1 inch from the bottom, peel and chop)
6 pcs - Spring onion with leaves (chop finely)
3 cloves - Garlic (grate)
1” or 1 Tbsp - Ginger (grate)
1 Tbsp - Light soy sauce
2 tsp - Rice vinegar
1 tsp or as per taste - Salt
2 tsp - Red chilli flakes
Few drops as per taste - Tabasco
Ingredients for the Assembling and Baking
12 pcs - Lumaconi (put the pasta in the boiling water with a pinch of salt. Boil till al dente)
(When buying choose the pasta that is made of Durum wheat. Unlike other wheat, durum is very high in protein and is very low in gluten)
1 Cup - Bechamel Sauce
2 tsp - Oregano leaves (fresh)
10 Tbsp - Cheddar Cheese (grate)
1-2 Tbsp - Jalapenos (chop)
2 tsp or to taste - Red chilli flakes
To grease the baking dish - Butter
12 Tbsp - Pesto
One recipe - Grilled peppers
Method for Bechamel Sauce
Melt butter in a sauce pan over medium heat.
As soon as the butter melts, add the flour and stir continuously on medium flame.
When the flour turns light brown, gradually add the milk and the onion, stirring constantly so that no lumps are formed.
Bring to a boil, then add the salt chilli flakes and oregano.
Cook further for a few minutes till it is smooth and slightly thickened.
Remove from the heat.
Method for the Grilled Peppers
Apply olive oil to all the peppers and bake in a preheated oven at 180 degree C for approximately 15-20 minutes or till the skin shrivels.
Cool, peel and deseed them.
Sprinkle the salt over it and cut into long slices.
Method for the Basil Pesto Sauce
Put 3 cubes of Ice in the blender at medium speed.
Remove this water in a bowl.
Blend the basil, pine nuts, garlic, black pepper gradually adding the olive oil.
Add the salt and the ice water, blend it further.
Remove in a bowl.
Note : Adding of water helps to reduce the need to use more oil, thus making the pesto healthier.
The leftover pesto (without the cheese) can be used in Pastas, Sandwiches, Soups, Sauteed veg, Salads and Rice.
It can be stored for atleast a week.
Method for Filling
Mix the tofu and the quinoa.
Add the cabbage, onion, asparagus, spring onion, spinach, garlic, ginger, soy sauce, vinegar, salt, chilli flakes and tabasco.
Mix well and keep it aside.
Method for the Assembling and Baking
Preheat the oven at 180 degree C for 10 minutes.
Apply butter to a baking dish.
Stuff the filling in each pasta.
Spread most of the bechamel sauce in the dish.
Arrange the pasta on it.
Spread the remaining bechamel over it.
Top it with oregano, cheese, jalapenos, chilli flakes, the peppers, and few dots of butter.
Bake in the oven for 10-15 minutes.
Just before serving, spread the pesto on it.
Enjoy!!
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