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🍝 Chickpea Spirals with Soft Cheese and Pears

601 kcal · 30 min · 4 servings

Ingredients

• 250 g Napa cabbage (1/4 Napa cabbage)
• 2 pears
• 200 g soft cheese (50 % fat in dry matter)
• 3 sprigs parsley
• 500 g chickpea pasta (spiral)
• salt
• 2 tbsp olive oil
• pepper
• ground cinnamon
• 30 g pine nuts (2 tbsp)

Instructions

1. 1. Rinse the Chinese cabbage under running water.
2. 2. Cut the Chinese cabbage into very thin strips.
3. 3. Wash the pears and pat them dry with a kitchen towel.
4. 4. Halve the pears and remove the core.
5. 5. Slice the pear flesh into thin wedges.
6. 6. Slice the soft cheese.
7. 7. Wash the parsley.
8. 8. Shake the parsley dry.
9. 9. Finely chop the parsley.
10. 10. Bring plenty of water to a boil and add salt.
11. 11. Cook the chickpea spirals in the salted water until al dente.
12. 12. Drain the cooked pasta in a colander.
13. 13. Heat the oil in a pan.
14. 14. Fry the pears in the pan for 7 minutes over medium heat.
15. 15. Add the Chinese cabbage to the pan.
16. 16. Fry the vegetables for another 3 minutes.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Season the mixture with cinnamon.
20. 20. Heat a separate pan.
21. 21. Toast the pine nuts in the dry pan for 4 to 6 minutes over medium heat.
22. 22. Mix the drained pasta with the vegetables.
23. 23. Divide the pasta and vegetable mixture onto the plates.
24. 24. Place the slices of soft cheese on the portions.
25. 25. Sprinkle the toasted pine nuts over the top.
26. 26. Sprinkle the chopped parsley over the top.

Nutrition per serving

• kcal: 601
• Protein: 32 g · Fett/Fat: 28 g · Carbs: 55 g