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Sorghum Casarecce on Cashew Fondue with Roasted Cauliflower

Sorghum Casarecce on Cashew Fondue with Roasted Cauliflower

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Serves 4

250 grams (one box) of Bontasana Sorghum Casarecce
bean sprouts to taste
black pepper to taste

For the roasted cauliflower:
300 grams cauliflower
rosemary to taste
sage to taste
turmeric to taste
extra virgin olive oil to taste
unrefined salt to taste

For the fondue:
200 grams white cannellini beans
100 grams almond drink
50 grams cashews
extra virgin olive oil to taste
unrefined salt to taste


Cut the cauliflower into small florets and blanch for 2 minutes in salted water, drain and transfer to a baking tray lined with parchment paper and season with a little oil, turmeric and the chopped fresh herbs.

Roast in the oven at 160°–⁠170° C for 15 minutes.

Soak the cashews for 5 hours, drain and rinse. Boil the cannellini beans until soft, and emulsify with the cashews and the almond drink to make a homogeneous cream.

Cook the pasta in a pan of boiling water according to the package instructions. When cooked, arrange a ladleful of corn fondue, the cooked sorghum pasta and the roasted cauliflower florets in a bowl. Garnish with freshly-ground black pepper and bean sprouts to taste.

Recipe by Carla Casali, Veg Chef