Published June 27, 2021 7:00AM
A new business, Treetop Foods, is producing plant-based cheeses in Gisborne, made with macadamias, cashews and almonds. They are selling their cheeses at the Farmers’ Market every Saturday and at a few outlets around town. Andrew McKenna shares this recipe that uses two of their cheeses to make a delightfully smooth and creamy pasta dish . . .
Creamy Kale pasta
Ingredients:
2 small leeks
Olive oil
Clove of garlic
8-10 button mushrooms
6-10 kale leaves (or bunch of spinach)
Pasta (gluten-free gnocchi works well with this recipe)
Treetop Macadamia Smooth
Treetop Almond Parmesan
Parsley, salt and pepper
Method:
Finely chop leeks and fry in a touch of oil.
Add a crushed clove of garlic when leeks have softened.
Slice mushrooms and add to the leek mixture.
Strip the stalks off 6-10 kale leaves, (or use spinach instead) and chop finely. Add to the mixture.
Meanwhile, get your pasta cooking. Strain pasta when done.
Stir in 2 scoops of Macadamia Smooth to the kale and mushroom mixture. Mix in with the pasta.
Plate up and garnish with parsley, salt, pepper and Treetop Almond Parmesan.
June 27, 2021 at 02:01AM
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Pasta perfection – The Gisborne Herald - Gisborne Herald
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Pasta
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