Ingredients for a single serving:

  • 1 serving of Monte Monaco chickpea Rigatoni Pasta
  • Half a slice aubergine 1 cm thick
  • 1 small piece courgette and pepper
  • 1 floret broccoli
  • 1 piece daikon or horseradish or white turnip
  • 1 tablespoon tomato paste
  • 2 tablespoons soy sauce or tamari or a small amount miso stock cube
  • Pepper, onion, olive oil, parsley, garlic (if desired)


Cut the vegetables and individual florets of the broccoli head into regular cubes. Brown them in a pan with oil, onion, salt (a little or not at all, depending on the soy sauce used), pepper, garlic. Add the tomato paste, soy sauce and if necessary a couple of tablespoons cooking water. Stir, combine the cooked and drained pasta with the cream and serve.

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