by Carmela Sereno Hayes August 29, 2024
Our British-grown krivet pasta flour brings a wholesome depth of flavour, colour and texture to Carmela's vegan fresh pasta dish. |
This recipe uses water or aquafaba for a vegan pasta but if you wish you can supplement the water with egg for a little added richness. Paired with chickpeas, this dish makes a moreish bowl of comfort.
This recipe was created by Carmela Hayes, a passionate pastaia and Italian cookery tutor specialising in the art of making pasta. Carmela is also an event planner, cookery demonstrator, recipe developer, food writer, founder and chef of a sell out Italian supper club, and author of five beautiful Italian cookery books.
Once cooked, if you have leftovers, this dish freezes superbly. Freeze for up to 3 months.
Don't miss Carmela's recipes for Fresh Egg Yolk Raviolo made with pea flour and Fava Farfalle with Pinenuts and Tomato.
Serves 2
IngredientsFor the pasta
For the Sauce
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Method
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Carmela Sereno Hayes
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