Oumph! Mushroom Pasta & Kale Crisps

Oumph! Mushroom Pasta & Kale Crisps

About this project

Oumph! Mushroom Pasta & Kale Crisps

Ingredients:

100g kale
3 tbsp. rapeseed oil
5 fresh mushrooms
1 yellow onion

2 garlic cloves
140 g Oumph! The Stripe
1 dl white wine
2 ½ dl plant-based cream
½ bouillon cube, umami or mushroom
1 tbsp. dark soy sauce
250 g fresh pasta (e.g. ravioli with mushroom filling)
Basil leaves
1 piece of cocktails, approx. 250 g
Black pepper
Salt

Instructions:

Set the oven at 160° C. Pull the kale leaves from the thick stem and put in a bowl. Add 1 tbsp. of rapeseed oil. Spread the cauliflower on a dish of greaseproof paper and salt lightly, then put in the oven for approx. 12-15 minutes. Cut the fresh mushrooms into thick slices. Slice the onion and coarsely chop the garlic. Heat 2 tbsp. of rapeseed oil in a frying pan and fry the mushrooms at high heat until they get coloured. Add Oumph! in the pan and fry for a couple of minutes. Lower the heat and add onion and garlic. Pour 1 dl of white wine and let it boil. Add 2 ½ dl of cream and ½ bouillon cube, soy, salt and pepper to your taste and let everything simmer for a few minutes. In the meantime, boil the pasta and add the ravioli. Boil for a couple of minutes, then pour away the water and add the pasta to the sauce. Leave the pasta in the hot sauce for a few minutes. Add a pinch of basil leaves and sliced cocktail tomatoes. Turn together. Sprinkle with the kale chips. It’s like Magic!