Read note at bottom prior to making
Ingredients
(Serves 4)
500g pasta
1/2 onion, diced
1 avocado, cubed
60g of spinach, chopped (about 2 handfuls)
2/3C mayo
1 can whole corn kernels, drained
1 can chickpeas, drained
1 can diced tomatoes
1t dill
1t oregano
1t chives
S&P, to taste
1C buffalo sauce (check notes at bottom)
Instructions
Half cook the pasta in water and then drain and set aside (reserve 1/2C of
water)
Add buffalo sauce, canned tomatoes and chickpeas to a pot and bring to a boil
Turn temperature down and simmer for 5-10 minutes, stirring occasionally
Mix herbs and mayo together in a separate bowl
Add pasta and pasta water into pot and leave to simmer for another 5-10
minutes until the pasta is fully cooked
If still too watery, continue to leave simmering on low heat until sauce has
thickened
Remove from heat and add your herb mayo and stir through
Add salt and pepper to taste
Add your onion, avocado, corn and spinach and stir through
Serve hot or cold
**Note**
For the LIFE OF ME I cannot find buffalo sauce in stores so I attempted to
make my own. If you find some, you wont need to reduce the sauce as much
because store bought buffalo is normally much thicker. If you, like me cannot
find any then here is my half assed attempt at making my own lol
You can follow
this
recipe or, If you can't be bothered buying hot sauce use mine...
Add 3 chilli's (with the tops cut off), 3T honey, 1T salt, 3t crushed garlic,
2T vinegar (I used rice wine) and 1C of water to a blender. Blend it up. And
there you have it, a mediocre, watery buffalo sauce that desperately needs to
be reduced to taste remotely similar to the real thing.
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