PASTA CHIPS 2.0

SERVES: 3-4

COOKS IN: 20'

DIFFICULTY: 3/10

INGREDIENTS

- 20-30 pieces of big rigatoni pasta

- vegan cheese

- bread crumbs

- 1 tbsp olive oil

- 1 cup chickpea flour

- 1/3 cup corn starch

- 3/4 cup soy milk

Optional:

- 1/2 tsp paprika

- 1/2 tsp garlic

- 1/2 tsp salt

- homemade ketchup

1. Cook pasta according to instructions and preheat the oven to 200°C

2. Cut cheese in chunks that fit exactly the shape of the pasta

3. Squeeze cheese into each rigatoni (with care, they can brake)

4. Prepare a bowl with chickpea flour, starch, milk and the spices

5. Prepare a plate with the bread crumbs and mix with some oil

6. Dip each filled rigatoni into the batter and cover with the bread crumbs

7. Bake for 15 minutes or until golden brown