Ingredients:
pasta of choice
1 bunch of kale
2 cloves garlic
1 onion (red)
olive oil
flour
nutritional yeast
white miso paste
black pepper
sea salt
pine nuts
Method:
1. Cook the pasta
2. Cut garlic, onion and sauté
3. Cut the mushrooms (I used baby portobello) and sauté with the onions, add seasoning (black pepper , sea salt)
4. Clean the kale, cut away the stems and cut the leaves fine, then add to the pot as well. Add a dash of water so the kale gets sort of steamed a bit.
5. Add seasoning and keep the veggie mixture aside.
6. Make a roux with a bit of olive oil flour (stir till you get a ball, add water gradually and keep stirring till you have a nice smooth sauce)
7. Add nutritional yeast to the roux mixture - and add a bit more water if necessary and heat it.
8. Lastly add a bit of white miso paste to the roux.
When the sauce is smooth, add back the veggie mixture to the pot, stir and add the pasta and stir it all through. Serve with roasted pine nuts.
You can make this in different ways, e.g. with cashew cream instead of the roux.
