Moroccan Pasta

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Moroccan Pasta

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Ingredients

4 portion(s)

Sauce

500 g small pasta, e.g. orecchiette
1/2 bunch parsley
1/2 bunch mint
1/2 bunch coriander
1 onion
2 cloves garlic
150 g zucchini
30 g oil
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp turmeric
1/2 tsp sweet paprika
120 g water
3 tsp Stock Concentrate
400 g Tinned tomatoes
400 g tinned chickpeas

To Serve

100 g pinenuts, toasted
sumac
Persian marinated feta

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6

20min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Autumn Moroccan Dinner Main course Vegetarian Pasta dish

Recipe's preparation

Sauce

Cook pasta according to packet directions.

Chop herbs 3 secs/sp 8. Set aside.

Chop onion, garlic and zucchini 3 secs/sp 7. Scrape down sides.

Add oil, saute 3 mins/Varoma/sp 2.

Add spices, saute 1 min/Varoma/sp 2.

Add water, stock concentrate and tomatoes, cook 10 mins/90 deg/ sp 1.

Add chickpeas, cook 2 mins/90 deg/Rev/sp 1.

Add herbs and mix on Reverse for a few seconds.

To Serve

Toss sauce through cooked pasta, scatter over pinenuts, crumbled feta and sumac.

Accessories you need

Spatula TM5/TM6
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Tip

1: You could increase the amount of water and add the pasta to the bowl with the tomatoes (I haven't tried this so I'm not sure how much more water you could need).

2: Persian marinated feta is divine but expensive. You could substitute with Danish feta for a bit of a financial saving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.