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Ingredients · 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