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