Egg-free fusilli with poppy seeds and plum sauce
35 min
2 people
  • 70g poppy seeds
  • 2 tablespoons powdered sugar
  • the zest of an orange
  • 8-10 plums
  • 50g brown sugar
  • 150ml water
  • ½ teaspoon cinnamon
  • 4-5 cardamom pods
  • 1 teaspoon vanilla essence
  • the juice of half an orange
  • salt
  • 250g Monte Banato egg-free fusilli
  • 2 tablespoons coconut oil

Step 1: In a bowl, mix the poppy seeds, powdered sugar and orange zest, then set it aside.

Step 2: Clean the plums and remove their seeds, then toss them in a pot. Add the brown sugar and the water to the pot and start boiling. Season with cinnamon, cardamom and vanilla essence, then add the orange juice.

Step 3: Let it boil until the plums get soft, remove the cardamom seeds, then blend the cooked plums using a blender.

Step 4: Finish the sauce by adding it back to the pot and letting it simmer for about 5 minutes, until it starts to thicken and develop a darker color.

Step 5: Boil the Monte Banato egg-free fusilli for 7 minutes, then strain it and pour the coconut oil on top, mixing everything well.

Step 6: Pour the poppy seeds mix over the cooked pasta, then mix everything together.

Step 7: Serve the pasta with plum sauce and a little bit of orange zest on top.


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