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Slow Cooker Middle Eastern Chickpea Eggplant Stew

Slow Cooker Middle Eastern Chickpea Eggplant Stew 0

This stew is inspired by Middle Eastern cuisine and contains ingredients typical of this cuisine: pomegranate molasses, saffron, cardamom, etc.

Thanks to these herbs, I guarantee you an absolutely divine smell during cooking! The flavor is both slightly tart and comforting. 

Perfect for cold fall days, this dish goes well in the lunch box. 

You can also serve it with naan breads or pita chips! 

Slow Cooker Middle Eastern Chickpea Eggplant Stew

  • 1 medium onion, chopped
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons of olive oil
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1/2 inch piece of fresh ginger, peeled and minced
  • 3 cups of chopped tomatoes 
  • A pinch of saffron
  • 1 tablespoon of miso 
  • 2 tablespoons of pomegranate molasses
  • 1,5 cup of Chickpeas cooked, drained and rinsed
  • 1 large eggplant, cut into cubes
  • 2 cups of fresh spinach
  • Prepared couscous or short brown rice, for serving

 

  1. In a large saucepan, add the onions, garlic, olive oil and a pinch of salt.
  2. Sauté over medium heat for 5 minutes or until onions are tender and a little golden.
  3. Add the cardamom, cinnamon, cumin and garlic powder and cook for another 2 minutes over low heat.
  4. Add the minced ginger and sauté for a further minute. Add the tomatoes, saffron, miso and pomegranate molasses. Simmer over medium heat for 5 minutes.
  5. Add the sauce, eggplant and chickpeas to the slow cooker and stir until combined.
  6. Cover and cook on HIGH for 4 to 5 hours.
  7. Remove the lid, add the spinach until wilting.
  8. Serve over quinoa or rice.

 

 

Bon appétit!

 

Caroline
President Hippocate Bio
  • Caroline Bisaillon
  • tags: gluten free
Roasted cabbage with crispy chickpeas and tahini sauce

Roasted cabbage with crispy chickpeas and tahini sauce 0

A very simple recipe to prepare, entirely herbal and perfectly balanced. Satisfying enough to be served as a main course or can also be served as a side dish.

 

Roasted cabbage with crispy chickpeas and tahini sauce

Makes 2-4 servings
Preparation 15 minutes
Cooking 1 hour 

 

INGREDIENTS


FOR THE CABBAGE:
1 small to medium red cabbage (any type of cabbage can be used)
extra virgin olive oil
salt and pepper
1/4 teaspoon fennel seeds
1/4 teaspoon dried dill


FOR CHICKPEAS
1 cup of Chickpeas cooked, rinsed and drained
4-6 new onions, chopped
1 garlic clove, finely chopped
Pepper


FOR THE TAHINI SAUCE
2 tablespoons of 100% natural sesame butter
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure maple syrup
a few teaspoons of cold water (added one at a time until you get the desired consistency)


TO SERVE
fresh dill
freshly ground pepper to taste

 

INSTRUCTIONS

 

  1. Preheat the oven to 400F.
  2. Wash and cut the cabbage into quarters, the number will depend on the size of your cabbage.
  3. Place the cabbage in a baking dish, drizzle with extra virgin olive oil, sprinkle with salt and pepper and some dried dill and roast for 35 to 40 minutes. If the cabbage seems to be drying out, add a little water to your baking dish in the last 15 minutes of cooking.
  4. Add the cooked chickpeas to another baking dish.
  5. Add the onions and garlic, sprinkle with pepper, drizzle with olive oil, mix and put in the oven. It will take about 35-45 minutes to be crisp. Stir a few times during cooking.
  6. While the vegetables cook, prepare the tahini sauce. Add the sesame butter to a small bowl with the lemon juice and maple syrup.
  7. Stir and add cold water, one teaspoon at a time, and continue until it becomes creamy and runny enough to garnish the braised sprouts. Depending on your preference, you can make it thicker. Pepper to taste.
  8. When the cabbage and chickpeas are ready, add the cabbage wedges to a serving dish, spread the chickpeas on top,
  9. Drizzle with tahini sauce and sprinkle with fresh dill. 

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Sweet potato curry with chickpeas

Sweet potato curry with chickpeas 0

A meal with the perfect balance of flavors! It's a hot and spicy curry full of comforting and detoxifying spices.

The spinach it contains supports cognition thanks to its high content of vitamin K and folic acid, while the sweet potatoes contain a ton of immune-boosting beta-carotene.

On the spice side, curry powder is another perfect example of Hippocrates' famous phrase: “may your food be your medicine”. Indeed, curry is a mixture of spices with many virtues, including turmeric, which is a powerful anti-inflammatory which can also purify the liver.

All the classic flavors of curry appear here, but the sweet potatoes and coconut milk bring out a sweet creaminess that will bring you well-being and comfort!


Sweet potato curry with chickpeas

Makes 8 servings
Total time: 40 minutes 

Ingredients

  • 1/2 tablespoon olive oil
  • 150g baby spinach or baby kale
  • 3 cups of Chickpeas cooked, rinsed and drained
  • 1 red onion, diced
  • 2 yellow peppers, diced
  • 2 sweet potatoes, cut into 1/4-inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 stalks of celery, diced
  • 7 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • pinch of salt
  • 3 cups of chopped tomatoes
  • 1 can of 398 ml whole coconut milk

 

Preparation

 

  1. Heat a large saucepan over medium heat.
  2. Add olive oil, onion, carrots, celery and peppers. Sauté, stirring often, until the onions are translucent.
  3. Add the garlic, ginger, corn, spinach or kale and curry powder. Cook for 2 minutes.
  4. Add the rest of your ingredients.
  5. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
  6. Garnish with fresh cilantro and serve with rice or quinoa.

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Acorn squash stuffed with quinoa, cranberries and walnuts

Acorn squash stuffed with quinoa, cranberries and walnuts 0

The star of this dish is acorn squash, which happens to be a great source of vitamin C. My garden is overflowing with it right now and as the temperatures drop day by day, I thought I'd make a comforting and downright delicious dish!

All acorn squash come in different sizes, so roasting times may vary slightly. When a knife can be easily inserted into the flesh, the squash is tender and ready to stuff. Roasted seeds are a real treat, so if you have the time, clean them up and roast them!

Acorn squash stuffed with quinoa, cranberries and walnuts

Makes 6 servings
Preparation: 10 minutes
Cooking 40 minutes 

 

Ingredients 


3 medium acorn squash
3 tablespoons of olive oil
1 cup of white quinoa
2 cups of vegetable broth
1/2 sweet onion, chopped
1/2 red pepper, chopped
2 garlic cloves, minced
150 g sliced ​​mushrooms
3 / 4 cup of organic European walnuts hachées
3 / 4 cup of organic dried cranberries 
1 tablespoon of fresh thyme, the dried one does the job too 
Pinch of red pepper flakes
Sea salt and freshly ground pepper to taste

 

Preparation

 

  1. Preheat oven to 450 degrees.
  2. Cut off each end of the squash. Stand the squash upright and cut in half lengthwise.
  3. Remove the pulp and seeds and throw them in the compost *.
  4. Brush each squash half with 1 tablespoon of olive oil, then sprinkle with sea salt and black pepper.
  5. Arrange cut sides down on a baking sheet lined with parchment paper.
  6. Roast squash until flesh is tender and edges are golden, about 25 to 35 minutes.
  7. While the squash is roasting,
  8. In a medium pot, add the quinoa and vegetable broth.
  9. Bring to a boil then cover and reduce the heat to low, cook for 15 to 20 minutes.
  10. While the quinoa is cooking, prepare the rest.
  11. In a large skillet over medium heat, add 2 tablespoons of olive oil, onion, red pepper and garlic.
  12. Sauté for 5 to 8 minutes until softened.
  13. Add the mushrooms, thyme, red pepper flakes, salt and pepper.
  14. Simmer 5 more minutes until mushrooms are softened. Remove from fire.
  15. Add the quinoa, nuts and cranberries.
  16. Remove the cooked squash from the oven and turn it over so the cut side is up.
  17. Fill the roasted squash halves with the mushroom mixture and cook for another 10 minutes.
  18. Enjoy!

 

Notes

* The seeds can be washed with water and toasted in a pan with a little oil until crisp, add spices of your choice and enjoy as a snack, on a soup or in a salad !

 

 

Bon appétit!

 

Caroline 
President Hippocrate Bio
Lentil, coconut and sunflower dhal

Lentil, coconut and sunflower dhal 0

With the chronic lack of time that is the reality of many, including mine, I always try to find recipes that allow me to simmer healthy dishes that require little preparation, a few ingredients and are quick to cook. 

Who Said Eating Well Has To Be Hard? This quick and easy recipe can be cooked in less than 30 minutes and I assure you that its taste and smell will delight you! 

To be served over basmati rice or Indian flat bread such as chapati.

 

Lentil, coconut and sunflower dhal

  Makes 4 servings
  Preparation 10 minutes
  Cooking 20 minutes 

 

Ingredients

 

1 tablespoon of coconut oil
1 spanish onion, chopped
4 Italian tomatoes, cubed
20 ounces of fresh spinach 
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon of turmeric
1 teaspoon ground coriander
1/2 teaspoon of chili flakes
2 cups of lentils 
5 cups of water
1 cup unflavored whole coconut milk
1 / 2 cup of organic sunflower seeds
freshly ground pepper to taste 

 

Preparation

  1. In a large saucepan, heat the coconut oil over low heat. Sauté the onion and garlic for about 10 minutes.
  2. Add the spices and cook for a few more minutes. Add the tomatoes and cook for 1-2 minutes.
  3. Deglaze with the coconut milk.
  4. Wash and drain the lentils well.
  5. Add the lentils and water to the pot and simmer for 15 minutes over low heat.
  6. Add the spinach, stir and simmer another 15-20 minutes, until the lentils are cooked. 
  7. Season with pepper to taste.
  8. Toast the sunflower seeds in a dry pan over medium heat for a few minutes. Watch carefully and stir constantly as they burn quickly! You can skip this step, it is optional!
  9. Serve in a bowl and garnish with grilled (or raw!) Sunflower seeds and fresh sprouts or fresh cilantro.
  10. Bon appétit!

 

Caroline
President Hippocrate Bio

 

Jian Bing (Chinese pancakes `` Street food '')

Jian Bing (Chinese pancakes `` Street food '') 0

Jian Bing is one of China's most popular street breakfasts. These crispy pancakes are characterized by bold contrasts in flavor and texture. I offer you here an entirely vegetable version of this real Chinese treat.

 

Jian Bing (Chinese pancakes `` Street food '')

Preparation time: 1 hour
Makes 8 pancakes

 

 

INGREDIENTS

Chinese spicy nut filling


2 tablespoons olive oil, divided
2 cups of organic walnuts from Europe
1/3 cup tamari sauce
1 teaspoon of 5 Chinese spices powder
2 cups cooked black beans, rinsed and drained

 

Pancake batter

1 cup of vegetable milk of your choice
3 / 4 cup of gluten-free flour
1/2 cup of water
2 flax eggs
1 pinch of salt
Coconut oil for the pan

 

Crepe filling


1/4 cup black bean and garlic sauce
1/4 cup sweet pepper paste
1/2 cup thinly sliced ​​green onions
1 / 4 cup of organic walnuts from Europe finely chopped
4 teaspoons of toasted sesame seeds
1/2 cup of nori seaweed in strips

 

Pickled coleslaw


2 tablespoons of rice vinegar
1 teaspoon of pure maple syrup
1 teaspoon of sesame oil
2/3 cup each: shredded red cabbage, collard greens and carrots
1 tablespoon chopped fresh cilantro
Lime wedges for garnish

 

PREPARATION

 

  1. In a food processor, combine 1 tbsp of olive oil and the ingredients for the Chinese spicy nut filling.
  2. Toss until a crumble forms, scraping the sides as needed.
  3. Heat 1 tbsp of oil over medium heat in a large skillet.
  4. Add the spicy Chinese nut crumble and cook for 10 minutes, stirring frequently and breaking up the mixture with a spatula. The mixture should be golden and crumbly in texture resembling ground beef. Put aside.
  5. Prepare the pancake batter: Whisk together the nut milk, flour, water, flax eggs and salt in a medium bowl to form a very thin batter, adding water if necessary.
  6. Combine black bean and garlic sauce and sweet pepper paste in a small bowl.
  7. Whisk together the vinegar, maple syrup and sesame oil in a small bowl.
  8. Add the vegetable salad and toss to coat.
  9. Heat a medium pan over medium-low heat and brush lightly with coconut oil.
  10. Pour 1/4 cup of the pancake batter into the pan, tipping quickly in a circle to distribute evenly over the bottom and part of the sides of the pan. Bake 2 minutes or until the dough is almost set on the top.
  11. Liberally brush the pancake with melted coconut oil and sprinkle with 1 tablespoon green onions, 1 1/2 teaspoon nuts and 1/2 teaspoon sesame seeds, pressing lightly with the back of a spatula.
  12. Carefully turn over.
  13. When cooked, brush the pancake with 1 tbsp of the black bean and chili sauce mixture, then top with a 1/3 cup of the Chinese spicy nut filling and 1/3 cup of the coleslaw. marinated on the surface, then sprinkle with 1 tablespoon of nori strips.
  14. Fold in half, then in half again.
  15. Place in a very large covered skillet over low heat to keep warm. Repeat with remaining dough, inner toppings and outer filling.
  16. Serve hot with lime wedges.

 

Bon appétit!

 

 

Caroline
President Hippocrate Bio
Spaghetti Bolognese with Tahini

Spaghetti Bolognese with Tahini 0

Spaghetti .... THE ultimate comfort dish! As far back as I can remember, this has always been the favorite meal when my mom or grandmother asked me what I wanted to eat. As we are in the middle of the harvest season, I thought I would share a really tasty sauce recipe with you!

Spaghetti Bolognese with Tahini

Makes 2 large portions

Ingredients 

250g of dry gluten-free spaghetti
1 Spanish onion, diced
2 tbsp olive oil
3 gousses d'ail hachées
1 tsp fresh oregano, chopped
1 tsp chopped fresh basil
1 teaspoon of fresh thyme
1/2 tsp chopped sage
1 tsp chopped jalapeno pepper
Freshly ground pepper to taste
2 chopped carrots
3 chopped celery stalks
225g finely chopped tempeh
3 large tomatoes, chopped
3 tbsp nutritional yeast
3 tbsp of 100% natural sesame butter
1 punnet of cherry tomatoes, cut in half
2 cups of Brussels sprouts

 

Preparation

  1. In a large skillet over medium-high heat, add olive oil, then sauté onions for about 5 minutes.
  2. Add the garlic, herbs, carrots, celery and tempeh.
  3. Sauté 2-3 minutes and add the tomatoes.
  4. Bring to a boil.
  5. Cover and let simmer over low heat for about 15 minutes, stirring 2 or 3 times.
  6. Meanwhile, cook pasta according to package directions. Drain and set aside.
  7. At the same time, steam the Brussels sprouts in a double boiler, until a fork easily pierces them.
  8.  Check the sauce, once thickened, add the nutritional yeast and tahini. Add ground pepper to taste.
  9. Divide the pasta between 2 large bowls, add the sauce, the bruxelle sprouts and the cherry tomatoes.
  10. Enjoy!

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

 

Fried rice with cashews and portobello

Fried rice with cashews and portobello 0

Leftover rice from the day before, fresh vegetables and nuts, this is what you need to make the best vegan stir-fried rice you've ever eaten!

This stir-fried rice is packed with different textures and flavors and is a very sustaining meal. Ideal for busy evenings, especially if you marinate the portobellos the day before. 

Don't forget to save leftovers for delicious lunch boxes!

 

Fried rice with cashews and portobello 

Makes 4 generous portions

Ingredients

For the portobello steaks


3 portobello mushrooms, halved and cut into thick slices
¼ cup tamari 
2 tablespoons of pure maple syrup
½ tablespoon garlic powder
a pinch of hot pepper flakes


For the fried rice


1 teaspoon of vegetable broth
1 white onion, finely chopped
4 garlic cloves, minced
1½ cup carrot, finely chopped
1½ cup frozen edamame
1 cup of fresh tofu, crumbled
5 cups of basmati rice, cooked
4 cups of bok choy, roughly chopped


For garnish


½ cup of organic raw cashews 
Fresh coriander
Chopped green onions

 

Preparation

 

  1. For the Portobello steaks: Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, add the tamari sauce, maple syrup, garlic powder and hot pepper flakes.
  3. Mix the mushrooms in the marinade and let stand 30 minutes (to make the mushrooms even tastier, you can marinate them in a closed container overnight in the refrigerator).
  4. Place the mushrooms flat on the pan, leaving a little room between each slice of mushroom.
  5. Roast the mushrooms in the oven for 20 to 25 minutes. Do not throw away the mushroom marinade, you will use it in the fried rice.
  6. For the sautéed rice: Over medium-high heat, in a large, deep saucepan, brown the onions and garlic in the broth and a little water until the onions are tender.
  7. Add the frozen carrots and edamame to the pan, adding a little more water if necessary to keep the vegetables from sticking to the pan.
  8. Add the crumbled fresh tofu, cooked basmati rice, portobello mushrooms, bok choy, mushroom marinade to the pan.
  9. Combine all the ingredients and sauté for another 5 minutes.
  10. Cover the sautéed rice for the last two minutes to help all the flavors blend.
  11. Garnish with cashews, cilantro, green onion and hot pepper flakes. 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Sautéed chickpeas and garlic rice

Sautéed chickpeas and garlic rice 0

A simple meal for busy evenings! It prepares well with leftover rice from the day before, complete your meal with a salad or raw vegetables for a quick, complete and delicious meal!

 

Sautéed chickpeas and garlic rice

Makes 2 servings 
Preparation: 20 minutes
Cooking: 20 minutes 

Ingredients

  • 2.5 tbsp sesame oil
  • 2,5 cups diced onions
  • 3 garlic cloves, minced
  • 1 cup of cooked rice 
  • 1.5 tbsp of organic fine coconut
  • 1.5 tbsp tamari sauce
  • 1.5 tbsp pure maple syrup
  • 1 tbsp of apple cider vinegar
  • 1 tsp chili flakes 
  • 2 cup of Chickpeas cooked, rinsed and drained
  • 0.5 tbsp cornstarch
  • 0.5 tbsp water
  • ground pepper to taste 

 

Preparing the rice

  1. Heat 1.5 tbsp of sesame oil in a saucepan over medium heat.
  2. Sauté 1 cup of onions and the 3 garlic cloves until the onions are translucent. Mix well to prevent the garlic from burning. 
  3. Add 1 cup of cooked rice and cook until heated through. Add ground pepper to taste. 

Preparation of chickpeas:

  1. Prepare the sauce by mixing the coconut, tamari sauce, maple syrup, apple cider vinegar, remaining oil and chili flakes. Put aside.
  2. Prepare the thickening mixture by mixing the starch and water. Put aside.
  3. In a non-stick skillet, heat remaining onions over high heat until browned, about 10 minutes. 
  4. Add the chickpeas and cook for another 3-4 minutes until browned. 
  5. Add the sauce and the thickening mixture. Mix and cook until the sauce is thick. 
  6. Serve in a bowl with the rice.

 

Bon appétit!

 

Caroline
President Hippocrate Bio
Avocado, tahini and fresh tomato toast

Avocado, tahini and fresh tomato toast 0

An aperitif? These quick toast little toasts are great as a starter. Ready in just 5 minutes, they will bring a touch of freshness during your happy hour. 

 

Avocado, tahini and fresh tomato toast 

Makes 6 servings

 

Ingredients

  • 6 slices of gluten-free bread to taste (here ciabbatta)
  • The juice of a lemon
  • 1 / 3 cup of 100% natural sesame butter
  • 1 avocado, sliced
  • 1 large fresh tomato, sliced ​​(try different varieties, here: cherry tomatoes and savoura tomatoes)
  • water to lengthen the sauce to taste
  • freshly ground pepper

 

Instructions

  1. In a small bowl, combine the lemon juice and sesame butter. 
  2. Add water while stirring to lengthen the sauce if necessary if it is too thick.
  3. Toast the toast.
  4. Garnish with avocado slices, tomatoes and drizzle with tahini sauce. 
  5. Garnish with freshly ground pepper.
  6. To serve!

 

 

Bon appétit!

 

Caroline
President Hippocrate Bio

 

Spring rolls and their hot sauce

Spring rolls and their hot sauce 0

These spring rolls are filled with rice noodles and crunchy colorful vegetables. Served with a hot sauce, they can be served as a main course or as a refreshing starter on a hot summer evening.

 

Spring rolls and their hot sauce

For 4-6 people 
Preparation time: 40 minutes 

 

INGREDIENTS


Walnut and ginger dipping sauce

1 / 2 cup of walnuts, divided 
1/4 cup hot water, more if needed 
2 tablespoons of tamari sauce
2 tablespoons of pure maple syrup
1 teaspoon finely chopped ginger 
1/4 cup crushed red pepper flakes
3 large fresh dates
Zest and juice of 2 limes

 

Spring Rolls 

125 grams of rice noodles 
10 round rice sheets
1/2 cup collard cabbage, cut into julienne
1/2 cup julienned mangoes
1/2 cup julienned carrots
1/2 cup julienned red cabbage
1/2 cup julienned red pepper
1/2 cup julienned cucumber
1/3 cup fresh mint leaves, torn into strips
1/3 cup fresh basil leaves, cut into strips

 

 

PREPARATION

 

  1. To prepare the dip, place 1/4 cup of the walnuts, water, tamari sauce, maple syrup, ginger, chili flakes, dates, lemon juice, and zest in a small blender and blend until smooth.
  2. Finely chop the remaining nuts and stir into the sauce, adding additional water if you prefer a more liquid sauce.
  3. Cook rice noodles according to package directions. Drain well, rinse with cold water and drain again.
  4. Fill a large, shallow dish with lukewarm water and soak a sheet of rice paper in the water, letting it sit for about 10 seconds or until soft but still a little firm. Remove from the water and carefully shake off excess water; place on a cutting board.
  5. Place a small handful of cooked noodles and a few pieces of mango, carrots, red cabbage, colard cabbage, bell pepper and cucumber on the lower third of the leaf. Garnish with mint and basil.
  6. Gently fold the bottom of the sheet over the filling, fold in the sides, then roll it up as tightly as possible. Place the seal face down on a serving platter. Repeat with the remaining leaves and garnish.
  7. Serve the rolls with the sauce on the side and enjoy!

 

 

Caroline 
President Hippocrate Bio

 

 

 

Creamy Asparagus and Walnut Pasta Dish

Creamy Asparagus and Walnut Pasta Dish 0

Ready in less than 30 minutes and containing only a few ingredients, this recipe is ideal for those weeknights when you're in a hurry. Lemon for freshness and walnuts for the crunchy side, what more could you ask for? 

 

 

Creamy Asparagus and Walnut Pasta Dish 

 

Makes 4 servings
Preparation time: 30 minutes

 

Ingredients 

200 grams of gluten-free dry pasta 
1 pound of asparagus, cut into 3 cm pieces
1 / 3 cup of walnuts hachées
1 gousse d'ail hachée
3 tbsp olive oil
Zest of 1 lemon
Ground pepper to taste

 

Preparation

 

  1. Bring a large pot of water to a boil.
  2. Add the pasta. Cook according to package directions to make them “al dente”.
  3. Reserve about 1 cup of the cooking water, then drain the pasta.
  4. While the water is boiling, garnish the asparagus.
  5. Heat olive oil and garlic in a large skillet over medium heat for five minutes.
  6. Add the asparagus, pepper and 1/3 cup reserved pasta water.
  7. Cover and cook the asparagus, 4 to 8 minutes, until tender with a fork. Put out the fire.
  8. Once the pasta is cooked, puree 1/3 of the cooked asparagus and 1/4 cup of the reserved cooking water in a food processor until smooth. This is your sauce. (Keep the asparagus tips intact and grind the stems instead)
  9. Add the mashed asparagus to the pan, along with the sliced ​​asparagus. Mix the cooked pasta, lemon zest and more pasta water as needed to keep the sauce creamy.
  10. Heat over low heat for a minute or two to allow the pasta to absorb some of the sauce.
  11. Serve immediately and garnished with chopped walnuts.

 

Bon appétit!

 

Caroline
President Hippocrate Bio