Young Living essential oils are perfect for cooking. While there are many recipes that include essential oils, why not use the best in the industry when cooking an all-natural, healthy meal that your family will love? So if you’re in a “What can I make for dinner?” dilemma, don’t you worry; here’s a recipe that is sure to bring the family to the dinner table.
Conchiglie with Chickpeas and Garlic-Rosemary Oil
Recipe by Jason Pilkington—Young Living Distributor
• 1 medium onion, quartered
• 1 medium carrot, peeled, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 6 garlic cloves, 4 whole, 2 chopped
• ½ cup flat-leaf parsley leaves
• ½ teaspoon crushed red pepper flakes
• ½ cup olive oil, divided
• Kosher salt
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, rinsed
• 1 pound Conchigile (small shells) or elbow macaroni
• 1 tablespoon fresh rosemary
• 2 Drops YL rosemary oil
• 2 Drops YL black pepper oil
• 1 Drop YL basil oil
• Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.
• Heat 1/4 cup oil in a large, heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often until golden, 8-10 minutes. Stir tomato paste and 1 cup water together in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.
• Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth; then stir back into sauce to thicken.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
• Add rosemary, pepper, and basil oils. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.
• Heat remaining 1/4 cup oil in a small sauce pan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.
Please share your feedback and experience with this recipe below.
—Marco Colindres III, Product Marketing Manager