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Pasta with Sunflower Seed Sour Cream


150 g shelled sunflower seeds

2 cup water

2 tablespoons salt or soy sauce (add more if needed)

1 tablespoon vinegar (add more if needed)

1 can chickpeas or green peas

Pickles, chopped into cubes (approximately half 670 g jar, or more if you'd like)

250 g pasta





Cook the sunflower seeds in boiling water for 15 minutes, or soak for a few hours. Drain and rinse in cold water.
Blend the sunflower seeds, water, salt and vinegar in a food processor until smooth and creamy.
Cook the pasta, drain and rinse.
Add the pickles and chickpeas to the pasta.
Combine the sauce with the pasta, pickles and chickpeas.

You can keep this sauce in the refrigerator for a few days and play with different combinations of seasonings. You can add curry powder and paprika, reduce the amount of vinegar, and increase the amount of salt for a more exotic flavor. It can be used as a white sauce substitute, pizza cheese (pour over pizza after baking), or combined with all kinds of vegetables and legumes.

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