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1 pack Violife Mozzarella Style Shreds
2/3 cup coconut milk
1 pack macaroni
1 tbsp olive oil
Salt and pepper, to taste
- Cook the macaroni according to the package instructions and drain.
- Heat the coconut milk in a small pan. Add the Violife Mozzarella style shreds and olive oil, stirring until it becomes a rich, thick sauce. Season with a little salt and pepper and stir in the pasta.
- Place in small muffin cases, topping with breadcrumbs and place into a preheated oven at 180°C for 10 minutes until golden.
- Serve hot, topped with fresh basil.