250 grams (one box) of Bontasana White Corn, Turmeric and Sarawak Pepper Maccheroni
150 grams pea or black bean tempeh
1 stalk celery
1 spring onion
½ glass of white wine
15 ml Marsala
1 bay leaf
1 sprig of fresh thyme
extra virgin olive oil to taste
salt to taste
Slice the spring onion and sauté in a non-stick pan with a drizzle of extra virgin olive oil, bay leaf and clove until browned. Chop the carrots and celery, add to the pan and season with salt.
Chop or mash the tempeh and add to the sautéd veg. Add the white wine, raise the heat and, after 3 minutes, add the Marsala. Cook for approximately 5 minutes over medium heat. Boil the White Corn Maccheroni with Turmeric and Sarawak Pepper according to the package instructions, drain and add to the tempeh sauce. Gently stir in a few leaves of fresh thyme and serve.
Recipe by Monia Caramma, Bontasana Co-Founder