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.

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