Pasta ingredients:

• 1 cup of dried chickpea tea

• 4 tablespoons of MCT VITAFOR

• 2 tablespoons of powdered zero lactose milk

• ½ cup of oatmeal tea

• ½ cup of potato starch tea

• ½ cup of rice flour tea

• ½ teaspoon of salt

• 2 Measuring Spoons of ISOFORT® WPI Taste NEUTRAL

Stuffing ingredients:

• 1 tablespoon of MCT VITAFOR

• ½ medium onion, finely chopped

• A Cup of Shitake Tea

• A cup of Shimeji tea

• A Pinch of Grated Nutmeg

• 1 cup of boiled broccoli tea

• A large tomato, seedless, diced

• A Cup of Cooked Diced Pumpkin Tea

• 1 ½ tablespoons of cornstarch

• A Pinch of Salt

• 3 tablespoons of ISOFORT® WPI Taste NEUTRAL

• ½ cup of green banana biomass

• 2 tablespoons of finely chopped green chives

• 1 tablespoon of toasted white and black sesame
  
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Method of preparing the dough:

• In a container, place the MCT VITAFOR, milk, salt and 5 tablespoons (soup) of water. Mix them with your fingertips and add the oatmeal and other flours little by little, until the dough is smooth and completely releases from your hands;

• Roll out the dough and line the bottom and sides of a removable rim shape (24 cm in diameter);

• Pierce the bottom with a fork and bake in a preheated medium-high oven (200°C) for about 20 minutes;

• Reserve.
  
  

Method of preparing the filling:

• In a saucepan, heat the oil and sauté the onion. Add the shitake, shimeji, nutmeg, broccoli, tomato, pumpkin and sauté briefly;

• In a container, dissolve the cornstarch, salt, green banana biomass, and the ISOFORT® WPI Taste NEUTRAL in half a cup (tea) of water;

• Incorporate the mixture into the sauté and stir until it thickens and forms a creamy consistency;

• Add the chives and mix;

• Distribute the filling on the reserved dough, finish with the sesame and bake for another 10 minutes, just to brown;

• Unmold and serve!

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