Crisp Noodle Cake with Basil Cream

Crispy fried pasta block served with a spicy, infused cream sauce featuring ancho chillies, lemon, and fresh basil.

Vegetarian Pasta Spicy Fusion Main Dish

Estimated Nutrition

Calories

2242.7

kcal / serving

4485.4 kcal total

Carbs

71.3g

per serving

142.6 g total

Fat

197.6g

per serving

395.1 g total

Protein

59.1g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

600

Double Cream

200

Parmesan

grated

Fruits

piece

Lemon

whole peeled zest only

GrainsCereals

150

Linguine

dried

NutsSeeds

piece

Clove

whole

clove

Garlic

smoked, finely chopped

tsp

Black Peppercorn

cracked

Basil

fresh leaves

OilsFats

tbsp

Olive Oil

Vegetables

Ancho Chilli

dried, left whole

0.5

piece

Onion

skin on

Method

Slice the pasta cake into 8 pieces and serve with the basil cream.

Blend the infused cream with the remaining oil, strain, and stir in the basil.

Fry the pasta mixture in 45ml of olive oil, pressing into a cake, for 4 minutes per side.

Mix the sticky linguine with parmesan, garlic, and cracked pepper in a bowl.

Cook the linguine in salted water, drain, and let dry for 10 minutes until sticky.

Bring to a simmer, then remove from heat and cover to infuse for 30 minutes.

Heat the double cream with ancho chillies, lemon zest, and the clove-studded onion in a pan.