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Young Living
Blog

Cooking with YL

Posted on March 4th, 2013 | one comment

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

Ingredients 
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

Preparation

• 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

  • http://www.facebook.com/jason.pilkington.718 Jason Pilkington

    Thanks for posting my work. I have more recipes on my facebook page ” A Chefs Guide to Young Living Essential Oils “