What’s better than a delicious, healthy salad on a warm Summer day? Our Dish of the week, Rainbow Fusilli with Walnut Parmesan, is both vegan and ethically sustainable.
The pasta used in this dish is made from an ancient grain from Ethiopia called Teff, extremely nutritious and packed with vitamins, minerals and fibre etc. You can buy the pasta from Lovegrass Ethiopia or use any other available Fusilli pasta to make this dish. Enjoy!
Serves 4
Preparation time 30 mins
Ingredients – Pasta:
- 320g (1 pack) Lovegrass Teff Fusilli or any pasta of your choice
- 400g (1 can) chopped tomatoes
- 3 big cloves garlic, minced
- 1 yellow pepper, chopped
- 180g (1 small pack) of curly kale, chopped
- 120g (handful) of cherry tomatoes, halved
- 60g (1/2 cup) green olives, chopped
- 35g (1/4 cup) capers
- 125ml (1/2 cup) water
- Small bunch of basil leaves, roughly chopped
- 2 tbsp olive oil
- 1mL (1/4 tsp) chilli flakes
- 1 tsp vegetable stock
- Pinch of salt & pepper, to taste
Ingredients – Walnut Parmesan:
- 50g (1/2 cup) walnuts, raw, unsalted
- 15ml (1 tbsp) nutritional yeast
- 5ml (1 tsp) miso paste
- 5ml (1tsp) garlic powder
- Pinch of salt & pepper, to taste
Pasta and Sauce Method:
- In a large pan, warm the olive oil over medium heat and gently fry the garlic for 2 minutes.
- Add the canned tomatoes, water, stock, olives, capers, chilli and chopped pepper. Bring to the boil, then reduce the heat and simmer for approximately 15 minutes.
- In the meantime, bring a large pot of salted water to boil.
- Add the pasta and cook it for 3 minutes, then add the chopped kale and boil for a further 4 minutes.
- Drain the kale and pasta, add to the tomato sauce and gently mix together.
- Serve into dishes with added cherry tomatoes, chopped basil and sprinkle with walnut parmesan.
Walnut Parmesan Method:
- In a food processor, blitz the walnuts until they looks like breadcrumbs then add nutritional yeast, miso, garlic powder, salt & pepper and blitz until evenly incorporated. Sprinkle on pasta.
- Store in an airtight container in the fridge for up to a week.
- Delicious sprinkled on salads and soups too.
Try more Dish of the Week recipes.
