• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Buttery Lemon Spaghetti with Chickpeas

4.0/5 rating (4 votes)
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 4091
 Buttery Lemon Spaghetti with Chickpeas

Description

Wow! This is a really tasty dish. The flavors all come together so nicely. It is super quick and easy to make too.

Ingredients

    •    1 pound spaghetti pasta
    •    2/3 cup cooked chickpeas
    •    1 or 2 green chile
    •    juice of 2 lemons
    •    1 tbsp lemon zest
    •    1/4 cup ghee
    •    2 tsp salt
    •    1/4 tsp pepper
    •    3 tbsp fresh basil
    •    1 cup reserved pasta water

Method

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still a little firm, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

  2. In a small sauce pan add the ghee and heat on medium high flame. Add the chopped chile and fry for about 1 minute.

  3. Then add the chickpeas, lemon juice, salt and pepper. Cook for about a minute and turn the flame off.

  4. Add the lemon sauce to the cooked spaghetti and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.

  5. Now you are ready to offer to Kṛṣṇa with love and devotion!

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  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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