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
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
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.
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.