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Ingredients for 4 servings:

  • 1 package of Mill & Folks millet pasta elbow
  • 50 g Mill & Folks Pea protein granules
  • 150 g hot water
  • Himalayan salt, paprika smoked on beech wood, ground rainbow peppercorn and herbs to taste
  • 1 tablespoon olive oil (8g)
  • 1 onion
  • 2 garlic cloves
  • 1 bell pepper
  • 400 g tomato purée
  • a pinch of stevia powder
  • 200 g sugar-free coconut yogurt


Pour hot, salted water on the pea protein granules, and let them soak for a few minutes. Cook the pasta according to the instructions on the package (2-4 minutes) and rinse it with cold running water. Fry the chopped onion and garlic in hot olive oil, then add chopped bell pepper. Season with salt, paprika, peppercorn and herbs, then sprinkle with stevia powder and add to olive purée. When it boils, stir in the soaked granules. Let's cook it in a few minutes. Spoon into a casserole dish in layers, spread with coconut yogurt and bake in a preheated oven at 180 degrees for 20-30 minutes, on conventional top and bottom setting.


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