Meatballs broccoli
first courses from Italy - Lombardia
Plumcake pasta
Plumcake pasta
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
An alternative idea to the classic baked pasta, in a vegan version and very light! Very easy to make but impact when brought to the table.
preparation
step 1
To begin prepare the sauce: put the tomato pulp in a pot with a little oil evo. Add fresh spinach, stir, cover with a lid and cook about ten minutes.
step 2
Meanwhile turn the oven to 200 degrees, put to boil the water for the pasta and cook taking care to drain well al dente. I used integrals Timilia dumplings.
step 3
A very small pasta shape is very effective in the loaf pan and makes it very compact. When the pasta is ready, drain and place in a bowl, mixing it in sauce with spinach.
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step 4
Add 4 tablespoons of breadcrumbs, stir well and transferred into the mold oiled loaf pan with olive oil, and a nice bottom with bread crumbs to make the upper crust.
step 5
Mash the pasta with the sauce into the bottom of the mold, make the mixture compact and it will easily detach at the right time. Bake for 20 minutes in conventional oven.
step 6
Inverse gently the mold, cut into slices and serve. Variants: crush the peeled with a fork while baking, or use the tomato pulp. I like more the first version, you better amalgam.