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White Corn Fusilloni with Saffron, Carrots and Zucchini (Risotto Style)

White Corn Fusilloni with Saffron, Carrots and Zucchini (Risotto Style)
Fusilloni with saffron, carrots and zucchini (risotto style)

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Serves 4

250 grams (One box) Bontasana White Corn Fusilloni
4 cups vegetable stock 
3 carrots, diced 
2 zucchini, diced 
1 small onion, thinly sliced 
¼ cup dry white wine
2 tbsp nutritional yeast 
1 tbsp extra virgin olive oil 
1 sachet saffron 

Bring the stock to a boil in a saucepan.

Heat a large skillet over medium heat, add the oil and onion, season with a pinch of salt. Cook for 5 minutes or until softened, stirring occasionally.

Stir in the Fusilloni until they are coated with oil then add the dry white wine and cook until it evaporates.

Add a ladleful of hot stock and stir until absorbed. Continue adding stock, a ladleful at a time as if making risotto.

When the Fusilloni are almost cooked, around 10 minutes, add the nutritional yeast, carrots and zucchini. Cook for a few minutes.

When the pasta is ready, stir the saffron into the last ladleful of stock before adding it to the skillet. Mix well to create an even yellow color.
 Remove the skillet from the heat and let the pasta sit for a few minutes before serving.

Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen