Ingredients for two servings:
- 1 pack of green pea fusilli,
- Sea salt (coarse),
- Fresh pepperoncini,
- Olive oil,
- One bunch of thin green asparagus,
- 1- 1.5 L carton of Soya Cuisine (plant-based single cream alternative),
- 1 to 2 bunches of leaf parsley, washed and finely chopped,
- Or 4-5 heaped tablespoons of freeze-dried parsley,
- 2 bunches of chives, washed and finely chopped,
- Or 4-5 heaped tablespoons of freeze-dried chives,
- 1 level teaspoon of oregano,
- 1 level tablespoon of vegetable stock powder,
- For the garnish: cherry or date tomatoes.
Preparation
- Combine water, sea salt, a small amount of olive oil, and two pepperoncini peppers in a medium pan. Bring to a boil.
- Cook the fusilli al dente – check it regularly as it does not take long to cook.
- (Lower the heat to avoid the pan boiling over)
- Strain, stir in a few drops of olive oil and place in a pre-heated oven.
Sauce:
- Pour the Soya Cuisine into a pan
- Add the parsley, chives, oregano, vegetable stock powder and 1-2 washed and chopped pepperoncini peppers. Bring to a boil and add the slightly pre-cooked and finely chopped green asparagus (cooked al dente in salted water, somewhat boiling, along with a small pinch of cane sugar). Allow to cook for a short time.
Arrange and serve
- Great accompaniments include iceberg lettuce with fried tofu and a glass of Italian wine.
- Dessert: 1 slice of watermelon
- Any remaining fusilli can be left in the oven for a while and will later be used to make a great snack.