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Ingredients · Serves 4
- 250 grams (one box) of Bontasana White Corn Pennette Rigate
- 300 grams pioppini mushrooms (Cyclocybe aegerita)
- 200 grams cauliflower
- 2 carrots
- 3/4 tbs nutritional yeast
- 1 garlic clove
- Fresh chives
- 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