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Ingredients · Serves 6-8

• 250 grams (one box) of Bontasana White Corn Maccheroni
• 500 ml vegan béchamel
• 200 grams zucchini
• 150 grams fresh or frozen peas
• 1 leek
• 2 tbs extra virgin olive oil
• 2 tbs gluten-free breadcrumbs
• pinch dried chilli pepper
• salt to taste

For the breadcrumbs

• 200 grams sorghum flour
• 150 ml water
• 1 tsp chopped oregano
• 1 tsp extra virgin olive oil

Quickly mix the ingredients by adding water or flour to make a compact, but not dry, dough. Let it rest for 10 minutes then roll out to a thickness of approx. 4–⁠5 mm (thin). Bake at 200 °C (392 °F) for approximately 7 minutes until golden. Remove from the oven, cool and finely chop or blend.

Boil the peas for 5 minutes. Wash and cube the courgettes. Brown the sliced ​​leek with the oil, add the peas and courgettes, season with salt. Cook for 5 minutes adding a little water only if necessary.

Cook the white corn maccheroni according to the package instructions but drain the pasta 2 minutes before the recommended time. Transfer to a large bowl, season with the vegetables and the béchamel, add the chilli. Mix well and transfer to an oven tray. Sprinkle with the breadcrumbs and bake at 200° C for 15 minutes or until a crust has formed. Serve hot.