- Cook the Spaghetti no. 803 in salted boiling water. Once cooked, drain the pasta, dress it with a drizzle of oil and leave to cool.
- In a large bowl, mix the chickpea flour with the water, salt, pepper, oregano and turmeric until smooth and free from lumps.
- Cover and leave to rest for at least a couple of hours.
- In the meantime, in a non-stick pan, heat a little oil and fry the sliced onion together with the finely chopped garlic.
- Cut the cherry tomatoes in half and add them to the pan. Cook for a few minutes, stirring occasionally, until slightly wilted.
- Add the cooked pasta to the pan and season.
- Pour the chickpea flour batter into the pan with the pasta and vegetables. Arrange the mixture evenly and let it cook for a few minutes. Cover the pan with a lid and leave to cook over a low heat for about 8–10 minutes, or until the frittata has firmed up on the bottom. With the help of a plate or spatula, turn the frittata over and brown for another 5 minutes on the other side, then garnish with fresh basil.
- Serve the pasta frittata hot or warm, cut into wedges.
Whole wheat spaghettivegan pasta frittata with onions and cherry tomatoes
N. 803
20 min
10 min
4 people
Easy
INGREDIENTS
Organic Wholewheat Spaghetti no. 803 150 g
Chickpea flour 100 g
Water 300 ml
Turmeric 1/2 tsp
Medium-sized onion 1
Cherry tomatoes 200 g
Garlic clove 1
Fresh basil to taste
Oregano to taste
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
Spaghetti
N. 803 - Organic Italian wheat
RECOMMENDED RECIPES
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