COFFEE PASTA

Can’t go to Italy 🇮🇹? Bring Italy home 🏡 Cooked my fave @cookingwithbello ‘s recipe of COFFEE PASTA 🍝 yess coffee. Replaced pancetta with carrots and rest of the recipe is the same. Let me tell you – this pasta grows on you 🤩🥺 so SEXYYYY ❤️‍🔥#iykyk 

INGREDIENTS (serves 2)

  • 170g spaghetti
  • 1 shot of vodka
  • 1 medium organic carrot, washed, peeled and diced (Bello’s recipe calls for Panchetta – but since I don’t eat meat I used a carrot)
  • 1 tbsp freshly ground medium-dark roast coffee
  • 1/2 cup heavy cream
  • 2 tbsps good quality olive oil
  • salt to taste
  • 1 tsp ground pepper
  • Parmesan (I didn’t add it but feel free to)

METHOD

  • Boil the pasta per the instructions written behind the pack
  • In a pan, heat oil on a medium flame. Now add diced carrots, salt and pepper. Let it roast for 3-4 minutes
  • Now add 1 shot of vodka, heavy cream and ground coffee. Let it cook for 3-4 minutes.
  • Dump all the pasta and gently combine.
  • Serve while warm. (add some Parmesan cheese while serving – optional)
  • Bon Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


VEGAN SPANISH TORTILLA OR OMLETTE

Tortilla (or Spanish Omelette) is a typical Spanish style omelette cooked with onions, potatoes and EGGS! I decided to cook the vegan version and OMG I don’t where this has been all my life. So darn delicious! 😱 This is definitely my new healthy staple! Takes about 45-50 mins to cook and serves 4-5 people. Perfect for weekday meals where I won’t complain about the leftovers 🙋🏻‍♀️🙋🏻‍♀️ Try the recipe and let me know how you like it. Cheers 🧡

Ingredients (serves 4-5)

  • 6 tbsps good quality olive oil
  • 1 large white potato, peeled, and cut in slices like 1-2 mm thick
  • 1/2 red or white onion, peeled and finely chopped
  • 1 block firm tofu – remove the water it comes with.
  • 1/2 cup finely ground rice flour
  • 1 cup chickpea flour
  • 3 green chillies
  • Dash of turmeric, black pepper & cumin seed powder
  • Extra water, if needed
  • Salt to taste
  • Chopped cilantro/coriander

Instructions

  1. Heat oil in a nonstick pan – add potatoes, onions, and 1/2 tsp salt. let it cook on medium flame stirring every 1-2 minutes. Potatoes can turn crispy but don’t let them burn. Potatoes will be soft in like 10-12 mins.
  2. While potatoes are cooking – in a nutribullet – dump chillies, tofu, turmeric, cumin seeds powder, black pepper. Blend to make a fine paste.
  3. In a bowl, put the tofu paste, sift the chickpea flour and rice flour. Use a whisk to mix all of them. Add water half cup water at a time. The mix should NOT turn watery it should be thick like a paste. Lastly add salt to taste.
  4. Check on potatoes – they should be ready. pour this tofu mix over and cover the lid. Let it cook for 10-15 mins on a medium flame. Once you see its starting to leave sides – Place a large plate to flip the tortilla over.
    • Flip the tortilla on plate
    • Put the pan back on flame with some oil
    • slide the flipped tortilla so the bottom of tortilla on the plate touches oil now.
    • Let it cook for another 5-6 mins with lid on a low flame
  5. Check with a fork and see if it comes out clean.
  6. Transfer onto a plate, cut yourself like a slice of pie and garnish with cilantro.
  7. Serve with fresh avocados, sour cream and cheese.
  8. Bob Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky