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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