Ingredients for two servings:

1 pack of green pea fusilli,

Sea salt (coarse),

Fresh pepperoncini,

Olive oil,

One bunch of thin green asparagus,

1-1.5L 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.


In a medium pan combine water, sea salt, a small amount of olive oil and two pepperoncini peppers. Bring to a boil.

Cook the fusilli al dente – make sure to check it regularly as it does not take long to cook.

(Lower the heat in order to avoid the pan boiling over)

Strain, stir in a few drops of olive oil and place in a pre-heated oven.


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 slightly salted boiling water 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 for a while in the oven and will later make a great snack.