INGREDIENTS FOR 2 SERVINGS:
- half a pack of Twins high protein millet pasta fusilli
- 15 g gluten-free brewer's yeast flakes
- 3 colored bell peppers (190 g)
- 5 cherry tomatoes (95 g)
- 1 stalk of celery (75 g)
- 1 carrot (85 g)
- 5 pickled cucumbers (45 g)
- 90 g boiled corn
- 90 g boiled green peas
- 2 tablespoons of coconut oil (16 g)
- Himalayan salt, ground black pepper, garlic granules
- fresh basil leaves
- 5 g olive oil for serving
PREPARATION:
Cut the vegetables into small pieces and fry them thoroughly in coconut oil, first the peppers, then the celeriac and then the rest (I peeled the carrots with a vegetable peeler). Season, sprinkle with brewer's yeast flakes. Cook the pasta according to the description and serve with the vegetables, garnish with a fresh basil leaf, then drizzle with a little olive oil.
