Havrefusilli

Eating nutrient-densely in everyday life shouldn't have to be complicated or mean giving up the joy of food. This entirely plant-based pasta dish is built around pure function, where a really good kale sauce made from blended tofu, da Carla Näringsjäst and edamame beans comes in at over 35 grams of complete vegan protein per serving. The true hero in the base is our gluten-free da Carla Havrefusilli, which is packed with beta-glucans. These unique, soluble dietary fibres form a gel in the gastrointestinal tract that slows down digestion, giving extremely stable blood sugar without swings, a long-lasting feeling of fullness and a natural way to help keep cholesterol at a healthy level.

To make the deep green sauce, we first fry the kale until soft to bring out full flavours, before blending it completely smooth in a blender together with tofu, nutritional yeast and plant-based cooking cream. To maximise the dish as a functional health boost, the sauce is then only warmed through very briefly on very low heat, a deliberate move to protect the heat-sensitive B vitamins, and da Carla's apple cider vinegar is added last, to keep the vinegar's good bacteria that support your gut flora. The dish is finished with a few turns of freshly ground rose pepper. The crushed, pink grains give a beautiful visual contrast against the creamy sauce, as well as contributing a floral, mild heat and essential oils that stimulate digestion. Simple, colourful and thoughtful cooking ready in 25 minutes!

ingredients

• 240 g da Carla Havrefusilli
• 2 dl edamame beans (thawed)
• 5-6 large leaves black kale or curly kale (stripped and shredded)
• 1 st garlic clove (finely grated)
• 200 g tofu (plain, firm or silken)
• 2.5 dl plant-based cooking cream
• 4 msk da Carla Näringsjäst (preferably Tomato, Basil & Garlic)
• 1 msk da Carla Äppelcidervinäger
• 1 msk olive oil for frying
• 1 tsk whole rose peppercorns (to crush in a grinder or mortar)
• Salt

Here's how

• Bring plenty of salted water to the boil and cook da Carla Havrefusilli according to the instructions on the pack. Drain the pasta, saving a little of the pasta water, and divide it straight into deep plates.
• Heat olive oil in a roomy frying pan. Sauté the shredded kale and grated garlic on medium heat for 2-3 minutes until the kale has softened properly. Set aside some of the kale to save for topping.
• Put the rest of the fried kale in a blender together with tofu, nutritional yeast and 2.5 dl (plant-based) cooking cream. Blend on high for a few seconds until you have a completely smooth, creamy and beautifully light green sauce.
• Pour the blended sauce back into the frying pan together with half the edamame beans. Just let it warm through gently on low heat for a maximum of one minute to preserve as much as possible of the nutrients and the sensitive B vitamins in the yeast. Add the apple cider vinegar, season to taste with salt and pour in a little of the reserved pasta water if needed until the sauce has the desired, creamy texture.
• Spoon the creamy, green sauce over the pasta on the plates so you can still see the lovely oat spirals underneath.
• Sprinkle the rest of the edamame beans and the reserved kale over the top of the pasta and sauce.
• Finish with a couple of good turns of the rose pepper grinder over the dish and enjoy right away!