Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Creamy Sauerkraut and Mushroom Pasta
Silken tofu blitzed with lemon and nutritional yeast makes the cream. Sauerkraut and caraway give it the sharpness that stops it tasting flat.
Alannah Wiseman
Feeds: 4-6
20 minutes
Ingredients
- 450g Northern Pasta Co gigli
-
1 tbsp extra virgin olive oil
-
2 cloves of garlic, peeled and finely chopped
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½ tsp chilli flakes
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½ tsp caraway seeds
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500g mixed mushrooms, roughly torn
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300g silken tofu, drained
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Zest and juice of ½ lemon
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1 tbsp nutritional yeast
-
100ml vegetable stock
-
½ tbsp light soy sauce
-
100g baby spinach
-
4 tbsp sauerkraut
-
4 tbsp mixed seeds
-
Salt and freshly ground black pepper
Gigli
From: £4.95
Method
1
Heat the olive oil in a large frying pan on a medium heat. Add the garlic, chilli and caraway seeds and fry for 1 minute. Add the mushrooms and cook (making sure not to stir too often) until they’ve released their liquid and caramelised a little.
2
Meanwhile, make the creamy sauce. Add the silken tofu, lemon zest and juice, nutritional yeast, stock, soy sauce and salt and pepper to a blender and blitz until smooth.
3
Bring a large pan of salted water to the boil and cook the gigli until al dente. Drain, reserving a mugful of pasta water.
4
Add the pasta, mushrooms and creamy tofu sauce back to the pasta pan, along with the spinach and sauerkraut. Mix well and add enough of the pasta water to create a silky sauce.
5
Divide between bowls and top each with a tablespoon of mixed seeds.
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