Healthy Fusilli Dish with Kale and Toasted Pine-nuts

What is the best thing a vegan can be met by when opening the refrigerator. You might have guessed it, kale. Lots and lots of kale. One of my mother's coworkers have a lot of kale in her garden, and after looking at my blog she kindly offered to give us some. So when my mother came home from work yesterday she had with her a giant bag filled with fresh delicious kale. 

This nutrient-rich vegetable is one of my absolute favorites, and it is incredibly adaptable. You can steam it, eat it raw in a salad, or even make kale chips. The flavors in this dish is beyond amazing, you really need to try it to really know what I am talking about. The kale is perfectly seasoned, the toasted pine-nuts adds in a bit of crunch and the brown rice fusili makes it a hearty meal, without being too heavy. Below the directions I have written some different serving suggestions, so make sure you take a look at that!

Ingredients, makes 4 servings:
  • 300g brown rice fusilli (or other pasta of you choice)
  • 6 cups kale (150g), or another hearty green, rinsed in water and torn into bite-sized shreds
  • 1 1/2 cup vegan vegetable broth
  • 1/2 cup toasted pine-nuts
  • 2-3 large garlic cloves, minced (or use a garlic press)
  • 1 tbsp balsamic vinegar
  • A large handful chopped sun dried tomatoes

  1. Heat a large pot of water to boiling and cook the gluten-free pasta according to package directions (use whatever kind of pasta you prefer, I recommend brown rice pasta). When the pasta is al dente, drain it, return the pasta to the pot, add in the balsamic vinegar and set aside with the lid on to preserve as much heat as possible. 
  2. Add the kale into a heated saucepan, and let this cook while stirring for about a minute. Pour the vegetable broth and minced garlic in, cover with a lid, and cook for about 5-8 minutes, or until the kale is tender. 
  3. While the kale is cooking, add the pine-nuts into a small heated pan and dry-roast for a few minutes, making sure that it is slightly browned before placing them in a small bowl. Chop up the sun dried tomatoes and place that in a separate bowl as well. When the kale is done mix it in with the pasta, and split it up on four different plates (or however many you are serving). Drizzle 1/4 of the pine nuts on each plate and throw on the chopped sun dried tomatoes. Serve with freshly ground black pepper, maldon salt and optionally some fresh basil leaves.

If you wish you can serve this with some sliced avocado on the side, and perhaps some freshly chopped cherry tomatoes. Either way this is an incredibly tasty dish, and I hope you decide to try it out!

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