250 grams (one box) of Bontasana White Corn Pennette Rigate
200 grams cauliflower
3/4 tbs nutritional yeast
300 grams pioppini mushrooms (Cyclocybe aegerita)
1 garlic clove
Olive oil to taste
Salt to taste
Pepper to taste
Wash and cut the carrots and cauliflower, then steam.
In a non-stick pan, cook the pioppini mushrooms with olive oil and a garlic clove.
Cook the pasta in boiling water. When the carrots and cauliflower are cooked, blend them with oil, salt, nutritional yeast, and a pinch of pepper.
Add the cooking water from the pasta and blend until you get a smooth and homogeneous cream.
Drain the pasta and set aside some of the cooking water.
Finish cooking the White Corn Pennette in a pan with the cauliflower and carrot cream, adding more cooking water if necessary.
Serve the Pennette with the pioppini mushrooms, and decorate with chopped fresh chives.
Recipe by Sarahjoyce Jona, Content Creator