Recipe & photography by Izzie Cox.
Serves 4-6
Ingredients
1 tbsp extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
½ tsp chilli flakes
½ tsp caraway seeds
500g mixed mushrooms, roughly torn
300g silken tofu, drained
Zest and juice of ½ lemon
1 tbsp nutritional yeast
100ml vegetable stock
½ tbsp light soy sauce
450g Northern Pasta Co gigli
100g baby spinach
4 tbsp sauerkraut
4 tbsp mixed seeds
Salt and freshly ground black pepper
Method
Heat the olive oil in a large frying pan on a medium heat. Add the garlic, chilli and caraway seeds and fry for 1 minute. Add the mushrooms and cook (making sure not to stir too often) until they’ve released their liquid and caramelised a little.
Meanwhile, make the creamy sauce. Add the silken tofu, lemon zest and juice, nutritional yeast, stock, soy sauce and salt and pepper to a blender and blitz until smooth.
Bring a large pan of salted water to the boil and cook the gigli until al dente. Drain, reserving a mugful of pasta water.
Add the pasta, mushrooms and creamy tofu sauce back to the pasta pan, along with the spinach and sauerkraut. Mix well and add enough of the pasta water to create a silky sauce.
Divide between bowls and top each with a tablespoon of mixed seeds.
