Oat fusilli

Eating nutrient-dense food in everyday life should neither be complicated nor come at the expense of the joy of eating. This entirely plant-based pasta dish is built around pure function, where a wonderfully tasty kale sauce made from blended tofu, da Carla Nutritional Yeast and edamame beans delivers over 35 grams of complete vegan protein per serving. The real hero at the base is our gluten-free da Carla Oat Fusilli, packed with beta-glucans. These unique, soluble dietary fibres form a gel in the digestive tract that slows digestion, giving you exceptionally stable blood sugar without spikes, long-lasting satiety and natural support in keeping cholesterol at a healthy level.

To make the deep green sauce, we first fry the kale until soft to bring out its full, rich flavours, before blending it completely smooth together with tofu, nutritional yeast and plant-based cooking cream. To make the most of the dish as a functional health boost, the sauce is then only warmed through briefly over very low heat — a deliberate move to protect the heat-sensitive B vitamins — and da Carla's apple cider vinegar is stirred in last, to preserve the vinegar's beneficial bacteria that support your gut flora. The dish is finished with a few twists of freshly ground pink pepper. The crushed pink peppercorns give a beautiful visual contrast against the creamy sauce, while adding a floral, gentle heat and essential oils that stimulate digestion. Simple, colourful and thoughtful cooking, ready in 25 minutes!

ingredients

• 1-2 corn cobs
• 1-2 red peppers
• 1 pack da Carla minignocchi
• 60 grams rocket
• 1 dl cooking cream
• 80 grams grated parveggio or parmesan, plus extra for topping

chilli oil for serving (optional)

• Aleppo pepper (pul biber) or chilli flakes
• 3 tbsp olive oil

Method

• Grill the corn cobs and the vegetables. Cut the kernels off the cob, preferably in large pieces. Cut the remaining vegetables into pieces.
• Cook the da Carla minignocchi in a saucepan according to the instructions on the pack. Drain the water and return the gnocchi to the pan. Add the cooking cream and the cheese along with half of the grilled vegetables, saving the rest for topping.
• Heat 2 tablespoons of olive oil in a small frying pan and add the Aleppo pepper (pul biber) or chilli flakes. Reduce the heat to low and let the chilli infuse in the warm oil for about 5 minutes.
• Serve the gnocchi and vegetables. Top with rocket, the remaining vegetables and extra parmesan. Drizzle over the chilli oil to garnish.