Helthy green pasta with spirulina

June 18, 2020

~ Balance ~


A food is made of many balances: of flavor, of nutrients, of color, of shapes.
When approaching a plant-based diet, among the aspects that can be more fun, but also more complex, it is to understand how to extricate oneself from the ingredients to rebuild a dish that is complete for our body and tempting.

Today I join the splendid Thursday initiative promoted on IG by #italianvegantribe that this week is dedicated to the balanced dish, to offer you a first and only quick dish to make and which inside has a part of carbohydrate, fiber, vegetable protein and a fat like extra virgin olive oil.
In short, a complete dish!

I don't often use spirulina algae, but this time I let myself be conquered by the powder version. I already imagine the next experiments ... focaccia, green pasta ... in the meantime, however, I propose a very simple way to integrate it into a pasta dish, which in this way will become much richer in basic minerals and vitamins, helping us to fortify the immune system.
If you want to learn more about the properties of spirulina, I suggest you take a look here.

Ingredients


320 gr of "Cappelli" durum wheat pasta (in the photo you can see that I used Girolomoni celery)
320 gr of tofu
2 tablespoons of spirulina algae powder
1 clove of garlic
1 fresh spring onion
2 medium courgettes (or 4 small)
1 tablespoon of spicy curry
extra virgin olive oil, salt and pepper

Method


Boil plenty of water.
Crumble the tofu with your hands. Peel the garlic and mash it, then chop it. Wash the spring onion and slice it thinly. In a wok-like pot, heat 4 tablespoons of extra virgin olive oil, add the garlic, spring onion and curry. Stir, add the tofu and spirulina, cook over moderate heat for 10 minutes, then turn off the heat.
Wash and grate the courgettes. Add them to the tofu, stir, salt and stir again. In this way the vegetable water of the courgettes will mix with the other ingredients forming a sort of creamy sauce.
Salt the pasta water and cook the pasta al dente. Once ready, mix it with the sauce and serve it still hot, with a sprinkle of spirulina.
If desired, you can add more chilli and dry yeast.
Recipe: Helthy green pasta with spirulina

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