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Pasta ya Krimu ya Parachichi na Mchicha

Pasta ya Krimu ya Parachichi na Mchicha
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Taarifa za Lishe

Kwa kila huduma ya 450g

% ya Thamani ya Kila Siku kulingana na lishe ya kcal 2000

Kalori 720 kcal
36% DV
Jumla ya Mafuta 38.0g
58% DV
Jumla ya Wanga 78.0g
26% DV
Protini 16.0g
32% DV

Kuhusu

Pasta laini yenye rangi nzuri iliyochanganywa na parachichi lililosagwa, mchicha ulionyauka na mafuta ya zeituni kutengeneza mchuzi rahisi wa krimu. Ni mbichi, tajiri na inashibisha, ikiwa na dokezo jepesi la ladha ya mimea.

Viambato

Pasta ya Krimu ya Avokado na Spinachi

Dokezo la utangulizi


Pasta hii imejengwa juu ya utajiri tulivu wa avokado na kina safi cha kijani cha spinachi. Mafuta ya zeituni huipa sosi mng’ao wake na hubeba ladha bila uzito, huku pasta ikitoa muundo na joto vinavyohitajika. Matokeo yanapaswa kuwa laini, yenye rangi angavu, na yenye uwiano mzuri, na sosi inayoshikamana badala ya kutuama.

Mambo muhimu ya mapishi


  • Aina ya sahani: Pasta

  • Mtindo au asili ya upishi: Contemporary

  • Aina ya mlo: Mlo mkuu

  • Idadi ya sehemu: Sehemu 1

  • Ukubwa wa sehemu: 450 g

  • Muda wa maandalizi: Dakika 10

  • Muda wa kupika: Dakika 12

  • Muda wa jumla: Dakika 22

  • Ugumu: Rahisi


    • Vifaa


  • Sufuria ya kati

  • Pani kubwa ya kukaangia

  • Chujio

  • Blender au food processor

  • Koleo za jikoni


    • Viungo


    Pasta


  • 120 g pasta kavu

  • 10 g mafuta ya zeituni


    • Sosi ya kijani


  • 120 g avokado, iliyomenywa na kuondolewa kokwa

  • 80 g spinachi

  • 20 g mafuta ya zeituni


    • Mbinu


  • 1. Chemsha maji kwenye sufuria ya kati hadi yachemke kabisa. Ongeza pasta na upike kwa dakika 8 hadi 10, au hadi iwe laini kiasi huku ikiwa bado na ugumu mdogo katikati. Chuja vizuri, ukihifadhi kiasi kidogo cha maji ya kupikia iwapo yatahitajika kulegeza sosi.

  • 2. Wakati pasta inapika, weka spinachi kwenye pani kubwa ya kukaangia juu ya moto wa wastani. Koroga kwa dakika 1 hadi 2, mpaka tu inyauke kabisa na kuwa ya kijani kibichi kilichokolea. Hamishia mara moja kwenye blender.

  • 3. Ongeza avokado na 20 g ya mafuta ya zeituni kwenye spinachi. Saga hadi iwe laini kabisa na ya kijani hafifu, ukikwaruza pembeni inapohitajika. Sosi inapaswa kuwa nzito, yenye mng’ao, na yenye umbo moja.

  • 4. Rudisha pasta iliyochujwa kwenye pani ya kukaangia iliyo bado ya moto. Ongeza 10 g ya mafuta ya zeituni na changanya kwa muda mfupi juu ya moto mdogo kwa sekunde 30 ili kuipaka pasta sawasawa.

  • 5. Ongeza sosi ya avokado na spinachi kwenye pasta na uchanganye kwa upole kwa dakika 1 juu ya moto mdogo hadi tambi zifunikwe kabisa na sosi iwe imepata joto sawasawa. Ikiwa sosi ni nzito mno, ilegeze kwa kiasi kidogo cha maji ya kupikia uliyohifadhi. Pasta iliyokamilika inapaswa kuwa ya ulaini wa hariri na ishikamane kwa upole kwenye kila uzi au umbo.


    • Upambaji na utoaji


    Zungusha au pangilia pasta kwenye bakuli bapa la moto, ukisambaza sosi sawasawa juu ya uso. Toa mara moja wakati sosi bado ina mng’ao na rangi ni angavu.

    Maelezo ya kitaalamu


  • Tumia avokado iliyoiva kikamilifu; tunda lisiloiva vya kutosha litafanya sosi iwe na mwonekano hafifu na matokeo yasiyo na mvuto.

  • Weka spinachi inyauke tu kiasi ili rangi ibaki angavu na ladha iwe safi.

  • Sosi lazima isagwe hadi iwe laini vya kutosha kuifunika pasta bila nyuzi zinazoonekana au chembechembe.
    • Vegetarian
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