{"id":387,"date":"2018-03-03T22:39:22","date_gmt":"2018-03-03T22:39:22","guid":{"rendered":"http:\/\/andrestover.com\/?p=387"},"modified":"2018-03-03T22:41:42","modified_gmt":"2018-03-03T22:41:42","slug":"uhepajapasta-kirsstomatitega","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/uhepajapasta-kirsstomatitega\/","title":{"rendered":"\u00dchepajapasta kirsstomatitega"},"content":{"rendered":"<p>Lihtne ja v\u00e4ga maitsev pastaroog, kus pastat ei keedeta eraldi vaid koos k\u00f5ikide toidu koostisosadega. \u00dchepajapasta variante on olemas t\u00e4pselt nii palju kui on fantaasiat, aga t\u00e4nane retsept on gluteenivaba taimetoidupasta tomatitega. See on pasta, kus ei pea kasutama koort ega mingeid kastmeid. Pastast v\u00e4ljakeev jahu annab vlja sobiva kastme.<\/p>\n<p><span style=\"color: #ff0000;\">Valmistamisaeg: 5-10 min ettevalmistus, 10 min valmistamine<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: lihtne<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: neljale<\/span><\/p>\n<p><span style=\"text-decoration: underline;\">Koostisosad<\/span><br \/>\n350g gluteenivaba pastat (spagette)<br \/>\n400g k\u00fcpseid kirsstomateid<br \/>\n2 suuremat sibulat<br \/>\n3 k\u00fc\u00fcslauguk\u00fc\u00fcnt<br \/>\nPeot\u00e4is siledalehelist peterselli<br \/>\n100g parmesani<br \/>\nOliivi\u00f5li, musta pipart ja soola, kuuma vett<\/p>\n<p><span style=\"text-decoration: underline;\">Valmistamine<\/span><br \/>\n1. L\u00f5ika sibulad pooleks ja viiluta \u00f5htukesteks viiludeks<br \/>\n2. Viiluta k\u00fc\u00fcslauguk\u00fc\u00fcned<br \/>\n3. L\u00f5ika kirsstomatid pooleks<br \/>\n4. Haki petersell, riivi parmesan<br \/>\n5. Aja s\u00fcgavamas pannis \u00f5li kuumaks, ja prae kiiresti 1 min jooksul sibulat ja k\u00fc\u00fcslauku<br \/>\n6. Lisa pooleks l\u00f5igatud kirsstomatid ja kuiv pasta. Vala koheselt umbes 300ml kuuma veega \u00fcle ja lase keema.<br \/>\n7. Lisa petersell ja pidevalt segades k\u00fcpseta pastat kuni spagetid on al dente. Juhul kui vedelikku on liiga v\u00e4he, lisa v\u00e4hehaaval veel kuuma vett kuni pastakastet tundub olevat piisavalt.<br \/>\n8. Lisa parmesan, maitsesta musta pipra ja soolaga.<br \/>\nValmis!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-389\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/\u00fchepajapasta-feat.jpg\" alt=\"\" width=\"1165\" height=\"655\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/\u00fchepajapasta-feat.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/\u00fchepajapasta-feat-300x169.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/\u00fchepajapasta-feat-768x432.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2018\/03\/\u00fchepajapasta-feat-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-387\" data-postid=\"387\" class=\"themify_builder_content themify_builder_content-387 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Lihtne ja v\u00e4ga maitsev pastaroog, kus pastat ei keedeta eraldi vaid koos k\u00f5ikide toidu koostisosadega. \u00dchepajapasta variante on olemas t\u00e4pselt nii palju kui on fantaasiat, aga t\u00e4nane retsept on gluteenivaba taimetoidupasta tomatitega. See on pasta, kus ei pea kasutama koort ega mingeid kastmeid. Pastast v\u00e4ljakeev jahu annab vlja sobiva kastme. Valmistamisaeg: 5-10 min ettevalmistus, 10 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":388,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,22],"tags":[86,4,35,31],"class_list":["post-387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluteenivabad","category-taimetoidud","tag-kirsstomatid","tag-gluteenivaba","tag-itaalia","tag-pasta","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=387"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/387\/revisions"}],"predecessor-version":[{"id":393,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/387\/revisions\/393"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/388"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}