Here I am again, on time, to offer you another of my inviting recipes. If you want to stay with my partner, today I will prepare you a special corn paste, flavored with a yogurt sauce flavored with rosemary and paprika. This dish, besides to be objectively good, it is also absolutely suitable for our celiac friends: the pasta, being made of corn, does not develop gluten in contact with water; similarly, the sauce is also prepared with totally gluten-free ingredients. Let's find out the doses and ingredients together.
Video of the Recipe
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Identity Card of the Recipe
- 187 KCal Calories per serving
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Ingrediants
- 80 ml of water
- q.s. of salt
- 1 sprig of rosemary
- 250 g of corn paste
- 1 teaspoon of sweet paprika
- 1 drizzle of extra virgin olive oil
- 50 g of walnuts
- 20 g (optional) of grated Parmesan cheese
- 5 g (1 teaspoon) of rice flour
- 100 g of low-fat yogurt
Materials Needed
- Chopper mixer
- Cooking pan
- Casserole for cooking pasta
- Nutcracker
- Wooden ladles
- Glass and whisk to melt the rice flour
Preparation
- Break the walnuts with the special tool and remove the kernels. Blend the walnuts together with the rosemary, until you get a grainy cream.
- Boil the corn paste in abundant salted water.
Please note
In this recipe we used a gluten-free corn pasta, specially designed for those suffering from celiac disease. In any case, those who wish can use a common wheat paste; particularly suitable is the striped pasta, able to hold the sauce well.- Pour the rice flour into a glass, add the water and work it all with a whisk or a teaspoon, until the flour is amalgamated.
- In a stone or non-stick pan pour the chopped walnuts and rosemary; toast everything for a few minutes adding a drizzle of oil. After a few minutes, pour the rice flour dissolved in the water into the pan and cook for a few minutes, adding salt.
- When the mixture is ready, turn off the heat and add the yogurt and sweet paprika.
- In the meantime, the pasta will be perfectly cooked: then drain the pasta and add it to the sauce. Finish with a sprinkling of parmesan cheese and serve.
Alice's comment - PersonalCooker
Too bad you can't smell the smells from home: the smell of this pasta is really inviting! I hope you enjoyed my yogurt pasta: enjoy your meal!Nutritional values and Health Comment on the recipe
NB. The values shown refer to 100g of COOKED and SEASONED pasta. Corn pasta with walnuts and fragrant yogurt is a gluten-free first course, therefore suitable for the diet of celiacs. It is a fairly light preparation even if, to have a realistic overview of the nutritional intake, it is necessary to consider a portion of about 200g total, or 370kcal with 10g of mainly polyunsaturated lipids. The protein intake is discrete while the fiber intake (low) requires the addition of an additional side dish.
