These easy pasta crisps are incredibly tasty and simple to make, serving as a great alternative to your usual crisps or chips. We used an air fryer for ours and tossed them afterward in a delicious spice mix to enhance the flavour. Served with a creamy roasted red pepper dip, this dish is perfect for sharing or as party food!
Takes 20 minutesminutes
Serves 2
Ingredients
200gdry rigatoni or tube pasta of choice
30gvegan parmesan or white cheddar cheese gratedvegan
15gbreadcrumbs
1/2tsppaprika
Pinch of salt
Pinchof pepper
1tbspoil or pesto of choice
Spice Mix
1/2tspsea salt or garlic/onion salt
1/4tspcayenne pepper – less if you prefer less heat
3tspToasted sesame seeds – crushed
Red Pepper Dip
175graw cashew nut
2tspgarlic Powder
50groasted red pepper (from a jar)
1lemon
1/2tspsalt
1/2tspback pepper
Pinchchilli flakes
100mlwater
Garnish for Dip
A few basil leaves – optional
Instructions
Cook the Pasta:Cook the pasta according to the package instructions. Drain well and set aside.
Prepare the Cashews:Simmer the raw cashew nuts in water for 10 minutes. Then drain and rinse well.
Season the Pasta:Once the pasta is cooked, toss it in the oil or pesto, salt, black pepper, grated cheese, paprika, and breadcrumbs until evenly coated.
Cook the Pasta Chips:Spread the pasta in an even layer in your air fryer and cook for 15 minutes until nice and crispy. Alternatively, bake in the oven at 160°C for 15 minutes or until they start to turn golden.
Toast the Sesame Seeds:In a large dry non-stick pan, heat the toasted sesame seeds over medium heat for 3-4 minutes, stirring regularly until they start to brown and pop. Be careful not to burn them.Crush the toasted sesame seeds along with the sea salt (or garlic/onion salt) in a pestle and mortar, or place them in a zip-lock bag and bash with a rolling pin or mug until they resemble a fine powder. Mix with the remaining spice mix ingredients.
Make the Red Pepper Dip:In a blender, combine the soaked and softened cashews, garlic powder, roasted red pepper, lemon juice, salt, black pepper, chilli flakes, and 100ml of fresh water. Blend until very smooth.Transfer the dip to a bowl and top with chopped olives, additional roasted red peppers, and basil leaves if desired.
Combine and Serve:Once the pasta chips are cooked and crispy, toss them immediately in the spice mix.Serve the crispy pasta chips alongside the roasted red pepper dip. Enjoy!
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