This recipe title is a mouthful, I know. And it really should be even longer because it's technically a walnut gremolata pangrattato. Ouch. So many big words for such a simple and easy to make dish. Healthy, filling, delicious and on the table in 30 minutes. Let's discuss, shall we?
Gremolata is a combination of minced garlic lemon zest and parsley that's usually served with meat, to cut the richness. Pangrattato is a toasted breadcrumb mixture that's typically sprinkled over pasta although it's great over vegetables as well. I like them both so I just combined them. Gremottato? Pangralata? No, huh?
Whatever we're calling this, it's really good and it added some zing to a simple dish. The choice of vegetables you spiralize is yours. You can go sweeter with carrots and butternut squash but I thought the sweet potato gave it some bulk and I absolutely love parsnip. The turnip is optional but it has a nice mild flavor so it was a good base for the crispy topping, made extra crispy with the addition of the walnuts. If you're serving this as a side dish, you can skip the chickpeas but as a lunch or main course at dinner, I think they're needed. Plus I love those, too.
You can also use a julienne peeler to make the noodles but spiralizers are not very expensive and I find myself using mine a lot. I'm sure all the brands are fine but I've put a link to the one I own at the bottom of the recipe. Enjoy!
Whatever we're calling this, it's really good and it added some zing to a simple dish. The choice of vegetables you spiralize is yours. You can go sweeter with carrots and butternut squash but I thought the sweet potato gave it some bulk and I absolutely love parsnip. The turnip is optional but it has a nice mild flavor so it was a good base for the crispy topping, made extra crispy with the addition of the walnuts. If you're serving this as a side dish, you can skip the chickpeas but as a lunch or main course at dinner, I think they're needed. Plus I love those, too.
You can also use a julienne peeler to make the noodles but spiralizers are not very expensive and I find myself using mine a lot. I'm sure all the brands are fine but I've put a link to the one I own at the bottom of the recipe. Enjoy!
Yield: 4 Servings

Spiralized Root Vegetable Pasta with Crispy Chickpeas and Walnut Pangrattato
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Recipe for spiralized sweet potatoes and parsnips with chickpeas and a crispy breadcrumb topping.
Ingredients
- 1 Sweet potato, peeled
- 1 Parsnip, peeled
- 1 Turnip, peeled
- 2 Tablespoons olive oil
- Salt and pepper to taste
For the Crispy Chickpeas:
- 1 Can (approx. 15 oz.) chickpeas, rinsed and drained
- 1 Tablespoon olive oil
- Salt and pepper to taste
For the Pangrattato:
- 2 Cloves garlic, peeled
- 1/4 Cup walnuts
- 2 Slices of your favorite bread, torn into pieces
- Zest of 1 lemon
- 1 Tablespoon olive oil
- 3 Tablespoons chopped parsley, divided
Instructions
- Peel the vegetables and spiralize them. Add the 2 tablespoons of olive oil to a large pan, add the spiralized veggie noodles and saute for 5 - 10 minutes, tossing frequently with tongs, on medium heat. Lower the heat and cover the pan to allow the vegetables to soften. After about 5 minutes, remove the lid, toss and check for your desired doneness. Season with salt and pepper.
- While the vegetables are cooking, crisp up the chickpeas by adding them and the tablespoon of olive oil to a skillet or cast iron pan. Saute on high for about 5 minutes, stirring often, and season with salt and pepper. Remove the chickpeas to a separate plate.
- Make the topping by adding the garlic, walnuts and bread pieces to a food processor and pulse until the mixture resembles breadcrumbs. Add the tablespoon of olive oil to the pan you crisped the chickpeas in along with the lemon zest and 2 tablespoons of the parsley. Saute on high for a few minutes, stirring constantly, until the bread begins to brown slightly. Be careful not to burn it.
- Add the chickpeas to the cooked vegetable noodles and toss with the breadcrumb mixture. Sprinkle on the remaining tablespoon of fresh parsley.
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