Passatelli of chickpeas in cream of pumpkin and potatoes

The chickpea passatelli in pumpkin and potato cream are as beautiful to look at as they are good to eat, and are also very good for health.

Passatelli with chickpeas in cream of pumpkin and potatoes are a creamy version of the more traditional passatelli in broth. The vegetables in this recipe make the dish rich in important nutrients that our body also uses for functions of primary importance. If you consider that they are also very good, their tasting becomes mandatory.

Preparation of chickpea passatelli with pumpkin cream and potatoes

1. Start by preparing the pumpkin cream. Peel the pumpkin and potatoes and cut them into small cubes .
2. Peel the onion, shallot and leek and chop them finely.
3. Put all the vegetables in a saucepan and add three tablespoons of EVO oil.
4. Cook gently for about thirty minutes . Occasionally it may be necessary to add a little hot water in order to keep the preparation always moist.
5. After the time has passed, add salt and pepper and reduce the vegetables to a smooth and fluid puree with an immersion blender.
6. Meanwhile, add the chickpea and buckwheat flours.
7. Wash the sage and rosemary, dry them and chop them finely, adding them to the flour with the nutmeg and salt.
8. Add the egg and slowly when needed the water until a smooth and soft dough is formed.
9. Wrap it in transparent film and put it in the refrigerator for about 40 minutes .
10. To form the passatelli you need the special accessory. Alternatively you can use a potato masher by inserting the blade with large holes.
11. Put a saucepan full of water on the fire, salt it and when it boils, throw the passatelli away. The cooking time is variable and depends on their size, so you have to pay attention. It usually takes 10-13 minutes .
12. Divide the hot pumpkin and potato cream into the bowls, and when the passatelli are cooked, drain them and spread them over the cream
13. You can garnish the dishes with a drizzle of raw EVO oil and pumpkin or sunflower seeds.

If you want to try your hand at the classic recipe and that of passatelli .

storage

We recommend consuming this vegetarian first course at the moment , when it's still hot and freshly made.

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