Fusilli Pasta with Walnuts and Hemp

… Omega-3 in abundance!
If you want to feel a little like “pirates” … while preparing this, in the background, you can always listen to Punkreas (“Canapa” … my choice!), The Ska-p (“Cannabis”) or what you like most of Marley’s repertory or generally the Jamaican one 🙂

Ingredients:
200 gr of wholegrain spelt fusilli pasta (or other pasta, as desired)
1 clove of garlic
1 fresh red chilli
250 ml of soy cream
200 ml of soy milk
10 shelled walnuts
2 heaped tablespoons of shelled hemp seeds
½ cup of white wine
1 teaspoon of chopped parsley
extra virgin olive oil

Method:
In a saucepan with high rims and large enough, fry peeled garlic and chili in a trickle of olive oil, over low heat. Once the garlic has browned, incorporate the finely chopped nuts, shelled hemp seeds and raise the heat. Sauté it all a few seconds, before sprinkling with wine. Once the alcohol has evaporated, add the soy milk, lower the heat and let the mixture thicken, stirring occasionally. This is definitely the time to start preparing the pasta, according to the italic consolidated custom, if you haven’t done it yet! Add the soy cream to the soy milk, almost completely curdled, and let it thicken on a very low heat, until the mixture has reached the creaminess you like (I do not like it too liquid, for instance, but depends on your tastes… ). Remove garlic and chili and blend the sauce directly into the pot. Add chopped parsley and add it to the pasta, drained “al dente”.

Chef: Lownotes73 from VeganBlog

1. saffron 24 August 2011 at 14:05

   

   …not for those on diet I’d dare say but who cares! Except for the soy cream all the other fats are good guys!

   
   
2. cassandra78 25 August 2011 at 07:15

   

   not particularly fond of hemp seeds, but the good news is that I found hemp seed pasta 🙂 I mean, psta with hemp seed. it tastes nice! I like your recipe, maybe I’d put less soy cream or maybe I’d just avoid it, but sounds good