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- Ingredients
- Recipe
- Penne Noodles200 g
- Olive oil2 tablespoon
- Apple Cider Vinegar2 tablespoon
- Salt1 teaspoon
- Smoked paprika1 coffee spoon
- Garlic Head1 unit(s)
- Cashew Nut Paste (or Ricotta Cream)2 tablespoon
- Cook the pasta so that it is al dente (very important that it is not soft for this recipe). I used the gluten free one and it cooked for exactly 7 minutes. Drain well (the drier the better). Place the pasta in a container and season with the oil, vinegar, salt and paprika and stir well to incorporate. Take it to the air fryer (200°) every 5 minutes until crispy (mine took 20 minutes - depends on the power).
- For the dip: cut the tip of the garlic, place it on a baking sheet with a piece of aluminum foil, season with 2 tablespoons of olive oil and a little salt. Close the foil around the garlic and bake for 40 minutes (200°). After roasting, remove the garlic pulp from the cone with the help of a fork (important not to leave any pieces of the cone to avoid having a burnt taste) and take it to the processor with the cashew nut paste until it becomes a homogeneous cream. Taste and adjust salt if necessary.
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