Delicious, creamy, yet light, this pasta recipe is loaded with heart-healthy vitamins and minerals from spinach, kale and mushrooms.
Both, kale and spinach are highly nutritious and offer numerous health benefits. While kale has more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and should be part of a balanced diet.
The beta-glucan in Shiitake Mushrooms helps to reduce the cholesterol. Naturally low in sodium and free of saturated fats, mushrooms are heart-healthy food, especially when used as an alternative to processed meats. The potassium in shiitake mushrooms is also beneficial for reducing blood pressure. Other benefits of shiitake mushrooms include: reduced risk of certain types of cancer, aiding immunity and improving nutritional status of vegans and vegetarians. Shiitakes are for example an excellent source of zinc.
INGREDIENTS ------------------
serves 2
200 - 250 g tagliatelle pasta
Our favourite is Le Veneziane gluten free and vegan tagliatelle - it holds its texture and flavour through the cooking process and is wonderfully light.
For the mushroom stock:
50 ml boiling water
handful of dry wild mushrooms
pinch of unrefined
[optional] dry herbs, i.e oregano, rosemary, thyme
1 tbsp arrowroot
For the creamy sauce:
1 block silken tofu
1 chilli, deseeded
1/2 tsp savory
1/2 tsp thyme
1 tbsp gochugaru
1/2 tsp smoked paprika
1 tsp unrefined salt
1 tsp freshly ground black pepper
2 roasted garlic cloves [recipe here]; alternatively use fresh garlic
Vegetables and Seasoning:
6 shiitake mushrooms, sliced
200 g fresh spinach
50 g kale
4 - 5 sage leaves
cooking oil, e.g. grapeseed oil
unrefined salt and freshly ground black pepper
fresh parsley to garnish
METHOD ---------------------
Start by preparing the mushroom stock. In a measuring jug combine all the ingredients for the stock, except arrowroot and set aside to cool down.
Add all creamy sauce ingredients to a food processor and pulse until well-combined. Alternatively combine all ingredients in a large jar using hand blender to blitz. The final mixture should be creamy.
In a large pot, bring salted water to boil. Cook pasta as per instructions.
Meanwhile, heat a few tablespoons of water in a large frying pan. Add kale, season with salt and cook over a medium heat until water had evaporated and kale is soft but not overcooked. Towards the end of cooking add spinach and continue cooking for another minute. Season with more salt if needed.
Meanwhile in a separate pan add small amount of cooking oil. Add sage and sauté until crispy. Add mushrooms and continue to sauté for another 2 minutes. Season with salt and pepper. Combine with kale and spinach in a large frying pan.
Once mushroom stock has cooled down add arrowroot [or other starchy flour] and whisk to combine.
Pour the stock mixture to frying pan and cook with vegetable for 1 minute until the liquid has thickened.
Drain pasta and toss into pan with vegetables. Add the creamy sauce and mix well with pasta and veg.
Garnish with parsley, rocket & black pepper. Serve immediately.
Enjoy with well-chilled crispy and fruity white wine such as Sauvignon Blanc.
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