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White Corn Maccheroni with Turmeric and Sarawak Pepper with Bean & Mushroom Soup

White Corn Maccheroni with Turmeric and Sarawak Pepper with Bean & Mushroom Soup
White Corn Fusilli with Turmeric and Sarawak Pepper Moroccan stew

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Serves 4

250 grams (one box) of Bontasana White Corn, Turmeric and Sarawak Pepper Maccheroni
3 cups Portobello mushrooms, chopped
400 g cooked black beans with aquafaba
2–3 cups vegetable stock
½ onion, chopped
1 garlic clove, minced
1 tbsp extra virgin olive oil

Cook the White Corn Maccheroni 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 mushrooms and sauté for a few more minutes. Add the black beans and cook until soft.

Place the mixture and the vegetable stock in a high-speed blender and blend to a smooth consistency. Return to the pot, add the cooked White Corn Maccheroni with Turmeric and Sarawak Pepper and serve.

Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen

 

Maccheroni № 85 · White Corn + Turmeric + Sarawak Pepper

[price per 250 g box = €3,74]

You save: 9%

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