White Corn Fusilli with Artichoke Cream

White Corn Fusilli with Artichoke Cream
Plate of White Corn Fusilli with Artichoke Cream
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Serves 4


240 grams Bontasana White Corn Fusilli
80 grams tofu
3 tbs nutritional yeast
1 garlic clove
4 fresh artichokes
2–3 tbs breadcrumbs with sundried tomatoes (optional)
Olive oil to taste
Salt to taste
Pepper to taste

Clean and wash the artichokes and put them in a bowl with cold water and lemon.

Cut the artichokes into strips and sauté them in a pan with oil, garlic, and half a glass of water, until golden brown. Before this step, you can also blanch the artichokes for a few minutes.

Boil the White Corn Fusilli in plenty of boiling water.

While the pasta is cooking, transfer the diced tofu, the nutritional yeast, salt, pepper, oil, and half of the artichokes to a blender.

Blend until you get a smooth and homogeneous cream. Heat the cream in a pan with a few Tbs of the cooking water, and finish cooking the Fusilli in the same pan with the cream.

Finally, add the crispy artichokes that you have kept aside and serve.

Add some toasted breadcrumbs for extra taste.

Recipe by SarahJoyce Jona, Content Creator

Fusilli № 13 · White Corn

[price per 250 g box = €4,90]

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