Name: Vegan pasta with palm cabbage and mozzarella
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 0 pinches Celtic sea salt; 0 pinches Black pepper; 0 pieces Onion; 0 cloves Garlic; to taste Olive oil (mild); 0 pieces Yellow bell pepper; 0 hands Pine nuts; 20 g Strained tomatoes; 20 g Volkorenpasta; 20 g Lacinato Kale; 5 g vegan mozzarella

Nightshade

Gluten

Seeds

Living the Green Life

Dinner

With a pasta you almost always put a nice quick dish on the table. This is also the case with this pasta with palm cabbage, bell pepper and vegan mozzarella. The palm cabbage has a blue-green leaf and resembles kale in taste and is therefore delicious in a pasta dish, but also does well in a stew and curry.

Vegetarian

Vegan

Vegan pasta with palm cabbage and mozzarella

 Bring water with salt to a boil for the pasta. Peel and chop the onion. Peel and chop the garlic. Rinse the palm cabbage and drain in a colander. Halve the bell pepper, remove the seeds and cut into pieces 

 Cook the fusilli with some salt in 8-10 minutes until al dente. Then drain the water. 

 Heat the cooking oil in a frying pan and fry the onion and garlic over low heat for 2 minutes. Turn up the heat and add the peppers and palm cabbage. Stir fry for about 5 minutes and then add the tomato passata and fusilli. Cut the vegan mozzarella balls into slices, spread them over the pasta and leave to simmer for 5 minutes, covered and stirring, until the mozzarella has softened. Season with salt and pepper and a dash of extra virgin olive oil. 

 Roast the pine nuts in a dry frying pan light brown and garnish the pasta with it. 

 Tip It is also very nice to eat some homemade garlic bread croutons with it. 

Vegan pasta with palm cabbage and mozzarella

Vegan pasta with palm cabbage and mozzarella

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