|2 servings||calories per servings 475||protein serving 20 g||carbs per serving 91 g||total fat per serving 19 g|
If you’re a curry fan, you should try this Lemon Orecchiette with Vadouvan Roasted Carrots & Turnips. Our blend of vadouvan includes spices like fenugreek, mustard powder, ground fennel, and coriander, and gives this dish a flavor that can be described as a more “grown up” curry. Carrots and turnips are roasted until tender and add smooth texture against the al dente orecchiette and toothsome chickpeas. This pasta is lemony, smoky, and will have you looking for new ways to add vadouvan spice in your life.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||1 g|
|Total Carbohydrates||91 g|
|Dietary Fiber||18 g|
Please read entire recipe before beginning. Preheat the oven to 400℉.
Cut away the stems of the carrots. Peel, halve lengthwise, and cut crosswise into 1-inch pieces. Wash the turnips, remove the stems, and cut into quarters. In a small mixing bowl mix the carrots, turnips, 1 tablespoon olive oil, and the vadouvan spice blend. Spread on a baking pan, place in the oven, and cook 20-22 minutes, or until vegetables are tender.
In a medium saucepan, combine water and 1 tablespoon kosher salt, and place on high heat.
While waiting for the water to boil, prepare your mise en place: Peel the shallot, halve and thinly slice. Pick and roughly chop parsley. Zest the lemon and then cut it in half. Juice one half, and cut the other half into wedges.
Place a large sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Add shallots, and cook 2 minutes, stirring occasionally. Add tomato paste, and cook 1 minute more. Add wine, a pinch of salt, a pinch of pepper, and the chickpeas. Cook 1 minute more, then remove the pan from the heat.
When the water comes to a boil, add the pasta, and stir to prevent it from sticking to itself or the pan. Cook 7-9 minutes, or until tender but still firm. Drain the pasta in a colander and immediately add it to the chickpea pan.
Add the roasted vegetables to the pasta mixture. Add the parsley, lemon zest and lemon juice to the pan. Mix thoroughly and season to taste with salt and pepper.
Serve with lemon wedges, and add more juice to your taste. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...