Havrefusilli

Eating nutrient-dense food in everyday life shouldn't be complicated or skimp on the joy of eating. This fully plant-based pasta dish is built around pure function, where a deliciously good kale sauce made from blended tofu, da Carla Näringsjäst and edamame beans lands at over 35 grams of complete vegan protein per serving. The real hero in the base is our gluten-free da Carla Havrefusilli, which is packed full of beta-glucans. These unique, soluble dietary fibres form a gel in the gastrointestinal tract that slows down digestion, giving you extremely stable blood sugar without swings, a long-lasting feeling of fullness and a natural helping hand in keeping cholesterol at a healthy level.

To make the deeply green sauce, we first fry the kale until soft to bring out full-bodied 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 just briefly warmed through on very low heat, a deliberate move to protect the heat-sensitive B vitamins, and da Carla's apple cider vinegar is poured in last, to preserve the vinegar's good bacteria that support your gut flora. The dish is finished with a few turns of freshly ground pink 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 clove garlic (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 pink peppercorns, whole (to crush in a mill 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 packet. Drain the pasta, save a little of the pasta water and divide it directly into deep plates.
• Heat olive oil in a spacious frying pan. Sauté the shredded kale and grated garlic over medium heat for 2–3 minutes until the kale has softened properly. Set aside some of the kale and save for topping.
• Put the rest of the fried kale into a blender together with the tofu, nutritional yeast and 2.5 dl (plant-based) cooking cream. Blend on high power 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 of the edamame beans. Let it just become slightly heated through on low heat for a maximum of one minute, to preserve as much of the nutrition and the delicate B vitamins in the yeast as possible. Add apple cider vinegar, season to taste with salt and pour in a little of the reserved pasta water if needed, until the sauce has reached the desired, creamy texture.
• Spoon the creamy, green sauce over the pasta on the plates so that you can still see the lovely oat spirals underneath.
• Sprinkle the remaining edamame beans and the reserved kale on top of the pasta and sauce.
• Finish with a couple of good turns of the pink pepper mill over the dish and enjoy right away!