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Millet pasta fusilli bolognese

Millet pasta fusilli bolognese


  • 1 sachet of Mill&Folks millet pasta fusilli
  • 1.5 cups tomato sauce with Italian seasoning
  • half of a red onion
  • 1 clove of garlic
  • 1 small carrot
  • 1 stick of celery
  • olive oil
  • 3 tablespoons of pea protein granules
  • Himalayan salt, black pepper, thyme
  • smoke aroma
  • fresh basil for decoration



Soak the granules in hot salt water. Fry the chopped red onion, garlic and celery in olive oil. Then, add the spices. Grate the carrot on a large-hole grater and mix it in, then pour a little water over it. When it has softened, squeeze out the pea protein granules and add it to the ragut with the tomato sauce. Add the smoke aroma and bring to a boil. Cook the pasta according to the description and serve with the hot ragout.

Bolognese with millet pasta

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