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White Corn Fusilloni with Potato Cream

White Corn Fusilloni with Potato Cream
Plate of White Corn Fusilloni with Potato Cream
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Serves 4

250 grams (one box) of Bontasana White Corn Fusilloni
600 grams potatoes
1 carrot
1 celery stick
1 onion
1 tbs tomato paste
Nutritional yeast to taste (optional)
Olive oil to taste
Salt to taste
Pepper to taste

Sauté the onion, carrot, and celery cut into small pieces in a pot with a drizzle of olive oil.

Wash, peel and cut the potatoes into cubes and add them to the sauté.

After the potatoes are seasoned, add some hot broth and tomato paste (optional).

Cook about 30 minutes, adding more broth if necessary.

For a creamier texture, you can blend the vegetables or simply smash them with a wooden spoon.

Add the White Corn Fusilloni to the pot with the potatoes, add more broth, and stir from time to time, to prevent the pasta from sticking to the bottom. When the pasta is cooked, season with salt and add a few tbs of nutritional yeast.

Serve with a few sprigs of fresh rosemary.

Recipe by SarahJoyce Jona, Content Creator