One box of Bontasana White Corn and Spirulina Pipe Rigate
300 grams carrots
200 millilitres coconut milk
1 liter Pipe Rigate pasta cooking water
2 grams turmeric
2 tablespoons puffed amaranth, lightly toasted in a dry pan
Extra virgin olive oil to taste
Dried, ground thyme or 2–3 sprigs fresh thyme
Salt and pepper to taste
First, cook the Spirulina Pipe Rigate. Bring a large pot of unsalted water to a boil and cook the pasta for 8 minutes once it reaches a boil. Once cooked, drain the Pipe rigate but reserve the cooking water and set aside. To prevent the pasta from sticking, coat with a little olive oil.
Wash and peel the carrots and yams, wash one leek and cut it into 1-cm pieces. Place a large sauté pan over medium heat. Add a little oil along with the vegetables with a pinch of salt and a crack of black pepper and brown them for about 10 minutes. Add a little of the Pipe rigate cooking water to prevent the mixture from sticking. After a few minutes, pour the remaining water into the pan and cook the vegetables for about 20 to 25 minutes.
Pour in the coconut cream, add the turmeric and combine well until you have thick, homogenous cream. Keep warm.
Line a sheet tray with parchment paper. Cut the leek into thin slices (discard the thick, outer layer) and place on the tray, season with a little olive oil, salt and a sprig of thyme and roast in the oven at 175 degrees Celsius for about 15 minutes.
Serve the cooked Pipe Rigate with the creamy vegetables and roasted leeks sprinkled with the toasted puffed amaranth.
Recipe by Carla Casali, Veg Chef