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Organic Quinoa fusilli Type Pasta with Gorgonzola Cream and Broccoli 


  • - 360g fusilli quinoa paste
  • - 3lt of water
  • - 30g salt
  • - 20g white onion, minced
  • - 4g minced garlic
  • - 10g unsalted butter
  • - 5g vegetable oil
  • - 20g dry white wine
  • - 100g heavy cream
  • - 100g water
  • - 25g gorgonzola dolce
  • - Cooked quinoa pasta 4min
  • - Gorgonzola cream
  • - 10g rolled chives
  • - Salt
  • - Freshly ground black pepper
  • - ½ a broccoli
  • - 1lt water
  • - 14g salt
  • - 40g ground bread
  • - 20g olive oil



Bring the water to a boil, add the salt and add the Tiyapuy pasta of your choice (Look at the cooking time on the packaging) 👀

Gorgonzola cream:
In a pan with the butter and oil, sweat the onion 🧅 and garlic with a pinch of salt until soft. Then, you have to deglaze with the dry white wine and reduce until almost everything evaporates. Add the heavy cream, water and reduce to a creamy consistency. Add the gorgonzola cheese and integrate. 😋

After the minutes of cooking the pasta, pass the gorgonzola cream adding 20ml of cooking water. When the pasta is ready, add the rolled chives, add the salt 🧂 and pepper.

Complement with breadcrumbs and broccoli:
Cut the broccoli into small pieces, bring the water to a boil, add the salt and cook the broccoli for 1 minute. Remove in water and ice.
In a frying pan, heat the olive oil and add the breadcrumbs 🥖 until they are toasted. Add the broccoli and add the salt.

This recipe comes thanks to our chef: @diegomunozchef
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