Cricket pasta is an incredible source of protein and fibre. 100g of cricket pasta contains 14g of protein. Not only this, but it is a very sustainable source of these nutrients, using less water and with far less environmental impact than producing the same amount of protein from beef.
If you haven’t tried crickets yet, this Slow Roasted Tomato and Cricket Pasta recipe is a great way to start enjoying this sustainable protein! Check out the Crawlers website to see what other edible insect goodies you can buy!
1x 100g packet of cricket pasta
1 punnet of cherry tomatoes
5 cloves of garlic
2Tbs olive oil
Fresh grated parmesan
Salt and pepper
Heat your oven to 100C. Put ¾ of the tomatoes into a baking dish with the whole, unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Slow roast the tomatoes until they are split, blistered and slightly browning.
Bring the pasta water to the boil, season well with salt. Add the cricket pasta and cook for 8 minutes.
Add the remaining tomatoes to the baking dish and return to the oven.
Once the pasta cooking time is almost up, heat a large frying pan and add the roasted tomatoes to the pan and squeeze the garlic out of the skin. Finish the pasta off in the frying pan with the tomatoes and about ¼ of a cup of the pasta cooking water. Grate fresh parmesan into the pan and some fresh basil. Continue to cook until the cooking water has turned into more of a pasta sauce (as the tomatoes and the parmesan combine with the water).
Serve the pasta topped with more freshly grated parmesan, fresh basil, toasted pinenuts and black sea salt flakes and enjoy!