• 2 L of water
  • ½ teaspoon of salt
  • 200 g of Whole Wheat Tornillo La Moderna®
  • 1 tablespoon of olive oil
  • 2 slices of chopped turkey bacon
  • 2 cloves of garlic, chopped
  • 2 cups of white cabbage, washed, disinfected and sliced
  • 2 cups of mushrooms, quartered
  • 4 tablespoons of toasted and chopped walnuts
  • A pinch of salt and ground black pepper
  • 1 ancho chili, cleaned and chopped


  1. Heat the water with salt in a high pot until it boils.
  2. Immediately add the Whole Wheat Tornillo La Moderna® pasta and cook until it is al dente.
  3. Drain and set aside.
  4. Heat the oil in a pan and cook the bacon with the garlic until both are golden brown.
  5. Add the cabbage and sauté for one minute or until it begins to soften.
  6. Add the mushrooms and continue sautéing until they soften.
  7. Add the pasta to the pan and mix well with the vegetables.
  8. Add walnuts, salt, pepper and ancho chili; mix well and cook for one more minute.
  9. Serve hot and enjoy.

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