Here comes a simple pasta dish because it can never go wrong with those. Pasta have this comforting effect on me. Simple, warm and so versatile. Pasta sauces can have many faces but i have always liked the "white" ones better (rather than tomato-based). I used whole spelt pasta that are more interesting than refined wheat on a nutritive level. Whole wheat tagliatelles, chickpea pasta, soba noodles.. there are plenty of healthy alternatives out there, just pick your favourite. If you are not into nuts, simply omit walnuts. Finally, i can imagine that scrambled feta or goat cheese could be a great alternative to tofu in this dish. Enjoy !
— SERVES 4
2 TBSP OLIVE OIL, DIVIDED
3 SMALL YELLOW ONIONS
ABOUT 1O KALE LEAVES (GREEN OR PURPLE)
250 ML PLANT BASED CREAM (I USED OAT)
300 G WHOLE SPELT PASTA
100 G / 2 DL WALNUTS, ROASTED
270 G / 1 BLOCK FIRM TOFU
SEA SALT, BLACK PEPPER
1 TBSP BALSAM VINEGAR (OPTIONAL)
1. Preheat oven to 175°C. Line a baking sheet with parchment paper, add walnuts and spread them out in a single layer. Toast for 5-6 minutes or until crisp and fragrant. Set aside to cool. Rub walnuts between your fingers to remove the bitter, papery skin and break into small pieces.
2. In a oven proof dish, scramble tofu and mix with one tablespoon olive oil, one tablespoon and a few cracks of black pepper. Bake for 10 minutes. Stir and bake for another 10 minutes or until golden.
3 - For the sauce. Peel and chop onions. Fry with remaining olive oil in a wide pot on medium heat until translucide.
4 - Use your hands to tear kale leaves into medium pieces. Chop the stems and add them to the pot with salt and a few tablespoons of water. Cook for 5 to 10 minutes. Meanwhile boil water with some salt in a large pot to cook pasta.
6 - Add kale leaves to the pot for the sauce, cover and let cook for 5 minutes
or until leaves are bright green and tender. Cook pasta until al dente.
Add cream to the sauce. Taste and season with salt, pepper and balsam vinegar.
8 - Drain pasta reserving a bit of cooking water. Stir pasta into the sauce and progressively add a bit of pasta water to achieve a creamy consistency.
Serve with scrambled tofu, roasted walnuts and a drizzle of olive oil.