How to make
Leave the pasta in salted boiling water for 10 minutes. I used millet and rice macaroni, but I also get excellent results from corn and rice.
Leave the cooked macaroni to strain well from the water and meanwhile prepare the topping.
Cut the onion into crescents and stew it for a few minutes with 2-3 tbsp. of water. Remove the lid, add 2 tbsp. oil and lightly fry it and finally, sprinkle with turmeric.
After removing from the heat, stir it in the tahini and pour it over the gluten-free pasta.
Sprinkle with finely chopped fresh dill.
Enjoy!
