Ingredients for a single serving:

  • 1 serving of Monte Monaco chickpea Fusilli Pasta
  • 150 g floury potato (weight after peeling)
  • 90 g cauliflower
  • 25 ml extra virgin olive oil
  • 20 ml milk (unsweetened vegetable or cow’s milk)
  • Salt, pepper, nutmeg, garlic powder (if desired)


Cook the potato in the water and the cauliflower (better if steamed, it will only take a few minutes if you cut it into small pieces). When cooked, puree them with a hand blender, add milk, oil, salt, pepper, nutmeg and a pinch of garlic powder.

Adjust the cream consistency by adding a couple of tablespoons of cooking water if necessary.

Cook the pasta as indicated on the packet, add pasta to the cream and serve.

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