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Ingredients · Serves 4

• 250 grams (one box) Bontasana White Corn, Turmeric and Sarawak Pepper Fusilloni
• 4 cups carrots, chopped
• 1 onion, chopped
• 2 cups vegetable stock
• 1 cup coconut milk
• 1 garlic clove, minced
• 1 small sprig rosemary
• ⅓ cup nutritional yeast
• 1 tbsp extra virgin olive oil
• 1 pinch of salt

Cook the White Corn Fusilloni with Turmeric and Sarawak Pepper following the package directions and set aside.

Heat a large pot over medium heat, add the extra virgin olive oil, onion and garlic. Gently sauté until softened.

Add the carrots and sauté for a few more minutes. 
Add the stock and the rosemary to the pot and simmer until the carrots are tender.

Blend all ingredients in a high-speed blender for a smooth consistency.

Return to the pot, add the cooked White Corn Fusilloni with Turmeric and Sarawak Pepper and serve immediately.

Recipe by Sanza Monleon
Sanzaʼs Chic Kitchen