Creamy Kale Pasta Delight
Ingredients
- Approximately 250g (about 3 servings) of pasta (your preferred type)
- 180g tofu (cubed, premarinated)
- 200g frozen kale or a few handfuls of fresh green kale
- 1.5 tbsp vegetable fond (concentrated stock)
- 300ml oat cream (or alternative plant-based cream)
- 1 tbsp soy sauce
- Salt & pepper
- 2 cloves minced garlic
- 1 onion, diced
- Oil
- Optional: a touch of lime juice or ACV (apple cider vinegar)
- Tahini and sesame seeds for serving
Preparation
Boil the pasta according to the package instructions.
In a frying pan, add minced garlic, diced onion, and tofu cubes. Fry them in a generous amount of oil until the tofu turns golden brown.
Once the tofu is golden, add soy sauce, vegetable fond, and the green kale to the pan. Let it fry for a few minutes.
Pour in the 300ml of plant-based cooking cream. Season the mixture with salt and a generous amount of black pepper. Simmer for 5-10 minutes.
Once the pasta is cooked, drain it and add it to the creamy sauce. Mix everything together and let it simmer until well combined.
Serve the creamy kale pasta with a drizzle of tahini and a sprinkle of sesame seeds.
