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White Corn Fusilloni with Turmeric and Sarawak Pepper in a Creamy Carrot Soup with Rosemary

White Corn Fusilloni with Turmeric and Sarawak Pepper in a Creamy Carrot Soup with Rosemary
White Corn Fusilloni with Turmeric and Sarawak Pepper in a creamy carrot soup with rosemary
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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

Fusilloni № 82 · White Corn + Turmeric + Sarawak Pepper

[price per 250 g box = €3,11]

You save: 24%

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