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Vegetarian pizzoccheri

ingredients

servings

4

Pumpkin flesh

1500 oz

Buckwheat pasta

200 oz

Precooked chickpeas

a bit

Onion

1 unit

Celery

1 stem

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Natural sea salt

a bit

Black pepper

1 pinch

first courses from Italy

Vegetarian pizzoccheri

Vegetarian pizzoccheri

vegan high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetarian pizzoccheri

These pumpkin-based pizzotteri (but without the addition of the typical Valtellina cheese, foreseen in the traditional recipe) are excellent, useful for intestinal drainage and thanks to the presence of buckwheat, an excellent depurative. Source of useful fibers.

Vegetarian pizzoccheri step 1

step 1

Cut the pumpkin into cubes and put it aside, in a non-stick pan brown in a small onion, celery and garlic (if desired), finely sliced, add the chickpeas and then the pumpkin, salt and pepper to taste, cover with water and cook the vegetables until

Vegetarian pizzoccheri step 2

step 2

they do not soften; then add the buckwheat paste, finish cooking and serve with a sprinkling of black pepper and a few leaves of chopped celery.

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