šŸ§”Tumeric infused pastašŸ§” - Bnutz
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šŸ§”Tumeric infused pastašŸ§”

pasta recipe

šŸ§”Tumeric infused pastašŸ§”

šŸ§”LUNCHTIMEšŸ§”
Turmeric ravioli with BNUTZ vanilla and macadamia nut butter truffle filling. This truly indulgent lunch/dinner is an absolute sense sensation delight!! Sprinkled with a few toasted sunflower seeds and topped with grated vegan ParmesanšŸ§€.

 

šŸ“

 

šŸ’«When we speak we are afraid our words will not be heard or welcomed. But when we are silent, we are still afraid. So it is better to speakšŸŒ .

 

 

Recipe:

 

250g spelt flour.

 

 

250g all-purpose white flour.

 

 

3/4 jar of BNUTZ vanilla and macadamia nut butter.

 

 

60g mushrooms blended in a good processor.

 

 

10ml lukewarm water.

 

 

2 tbsp nutritional yeast.

 

 

160ml truffle oil.

 

 

MethodšŸ‘‡šŸ»

 

.

 

 

1. Add the flour to a food processor, add in a little water until the dough sticks together.

 

2. Cover the dough and let it rest for 30mins

 

3. For the filling; Place 1/2 of the BNUTZ jar in a large mixing bowl, add the truffle oil, mushrooms and nutrient Yeast. Set aside.

 


4. Using a pasta machine roll out the dough until itā€™s 2mm thick. I donā€™t have a machine so used a rolling pin šŸ„–.

5. Use a glass to press circular holes in the pasta sheet.

 

6. Pop 1tsp of BNUTZ truffle filling inside each pasta shape and moisten the edges with a pastry brush and cover with another circle.

 

7. Press the edges with a fork to ensure each piece is secure.

 

8. Cook in boiling water for 5mins! I love my pasta al dente šŸ˜‰ so left them for a little longer

 

9. Spindle with sunflower seeds and cheese.

 

 

 

ENJOY!
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