INGREDIENTS:
- half a pack of Mill&Folks elbow millet pasta
- 1 bottle of grilled artichokes in spicy oil
- 1 clove of garlic
- 1 chili pepper
- 1 tablespoon of gluten-free brewer's yeast flakes
- Himalayan salt,
- Black pepper
- 1 tablespoon of seasoning
- 1 cup rice cream
- a few drops of lemon juice
- fresh herbs for decoration
PREPARATION:
Fry the chopped garlic and chili pepper in the artichoke oil, then add in the artichoke pieces, season and stir them well. Fry the artichokes until browned and crisp for 2 to 5 minutes, add the brewer's yeast flakes and the rice cream. Let it boil together for 1-2 minutes. Drizzle with lemon juice. Cook the millet pasta for 2-4 minutes (it will be al dente at 2 minutes) and serve it with the artichoke sauce. Garnish with fresh basil.
@millandfolks Artichoke pasta recipe on millandfolks.com! Cook like a chef 👩🍳 #veganrecipes #millandfolks #glutenfreerecipes #artichoke ♬ Food - eas Ratta
