Macaroni with chard cream is a healthy, delicious and quick dish. To make these vegan macaroni, we will also use cornmeal pasta suitable for those allergic to gluten. Take advantage of fresh chard and prepare a dish that will surprise everyone at home
Ingredients to make Macaroni with chard in cream:
- 1 bunch of Swiss chard
- 180 grams of Corn macaroni
- 300 milliliters of vegetable milk
- 1 tablespoon corn flour
- 1 tablespoon of Oil
- 1 tablespoon margarine or oil
- 1 pinch of Salt, Pepper and Nutmeg
- Optional decoration
- 2 tablespoons of amaranth seeds
- 1 cup of rice flour to coat
How to make Macaroni with chard in cream:
- To start preparing these macaroni for celiac, the first step will be to wash the chard, separating the leaves from the trunks. Reserve part of the trunks and the tenders leaves inside,
- Next, chop the leaves and bring to the heat with a finger of water and a splash of oil. Cover the pot and cook for two minutes or until soft. Stir a couple of times during cooking.
- Immediately afterwards, drain the cooked chard with a slotted spoon and season to taste with margarine, salt, pepper and plenty of nutmeg. Reserve in the heat and keep the cooking water.
- Separately, cook the pasta in the traditional way, using the water from the chard and completing with running water. Add the pasta along with a pinch of salt when the water is already boiling.
- While the pasta is cooking, grease a frying pan with oil to slowly fry the amaranth seeds. Stirring constantly. Remove from the pan and reserve.
- Add more oil to the pan and fry the reserved chard logs, previously passed through the rice flour. On the other hand, mix the vegetable milk with the cornstarch until it is completely dissolved.
- Finally, strain the gluten-free pasta and place it back in the same pot to mix with the vegetable milk and a little margarine. Cook over low heat and stir constantly until you get a light cream.
- Serve the macaroni with chard in cream by placing the prepared chard on top of the pasta with the cream. Decorate with the fried logs and the amaranth seeds.
