This is the simplest but excellent for a quick


Ricotta cheese is a type of cheese which could

be used in desserts and savoury dishes too.

I made a different creamy blend to this pasta

with chickpea flour. In fact,soaked ground

chick peas will give a hummus like texture.

I used a little of the left over tomato sauce I

made for my previous post on macaroni ( link

provided below

Click the link for tomato sauce



I used only leeks in this recipe .You could use

any vegetables or additions to your choice!

To the recipe now


1 packet pasta ( coooked as per instructions)

1-2 cups chopped leeks

100-200 gm ricotta cheese

1 tblsp chickpea flour / 50 gm chickpeas soaked

and ground

1 tsp. red chilli powder

2 cloves garlic

1/2 tsp ground mustard /mustard sauce.

1/2 tsp turmeric ( for the color)

Butter/ olive oil -2 tblsp.

Thin strips of green chillies ( optional)

Pepper to taste

1-2 tsp vinegar

Salt to taste


If you are using whole chickpeas , first grind

it with garlic pepper,vinegar and a little


If using flour- Heat a little butter and slightly

roast the flour . Add to the cheese with chilli

powder and turmeric and blend to a paste.

Set aside.

Heat butter in a wok, add leeks and sauté for 5

minutes.Add the boiled pasta,and the cheese

mixture, and 2 tblsp of the tomato sauce and

mix till well blended .

You can add scrambled, poached , or omelette

strips to serve.


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