Pasta Fassi

Pasta Fassi is a delightful Moroccan-inspired dish that combines tender pasta with a medley of vibrant vegetables and aromatic spices, offering a dairy-free alternative to traditional recipes. This flavorful dish is perfect for a comforting meal, bursting with the essence of Moroccan cuisine.

Ingredients

• Pasta (any preferred type) - 160 grams
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 small, finely chopped
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Chickpeas (canned, drained and rinsed) - 240 grams
• Vegetable broth - 250 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the diced red bell pepper, zucchini, and carrot. Cook for 5-7 minutes until the vegetables are tender.
5. Add the ground cumin, cinnamon, and paprika to the skillet, stirring well to coat the vegetables with the spices.
6. Add the drained chickpeas and vegetable broth to the skillet. Bring the mixture to a simmer and cook for 5 minutes to let the flavors meld.
7. Season with salt and black pepper to taste.
8. Combine the cooked pasta with the vegetable and chickpea mixture, tossing gently to incorporate everything.
9. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber from vegetables and pasta, aiding digestion and promoting satiety.

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