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250 grams (one box) of Bontasana White Corn Mezze Maniche
4 tbsp chickpea flour
240 grams water
5–6 tbsp grated vegan cheese (or nutritional yeast flakes)
120 grams vegan bacon (or smoked tofu)
1 tsp turmeric
extra virgin olive oil to taste
salt to taste
pepper to taste
Mix the chickpea flour with the water, vegan cheese, turmeric and pepper to make a creamy consistency. Put in a saucepan and cook over low heat until the liquid begins to thicken. Add a ladle of cooking water and continue cooking.
Brown the diced vegan bacon in a non-stick pan and set aside. Cook the White Corn Mezze Maniche according to packet instructions and, once cooked, toss in a sauté pan with the cream, adding some cooking water as the cream begins to reduce.
Season with salt and pepper and, if needed, add more vegan cheese. Serve the pasta with the vegan bacon cubes and sprinkle with pepper.
Recipe bySarahjoyce Jona