This pasta dish has lovely, subtle, umami flavours to complement the distinctive taste of Jerusalem artichokes. One of the surprise ingredients is the Suma vegan mushroom pate: you can order it from our online shop.
You could use any kind of kale but the Red Russian worked wonderfully. An obvious addition would be a few fresh mushrooms, if you have any to hand. When fresh parsley is back in season on the Regather farm, that would make a pretty garnish and burst of flavour on the plate.
The nutty oil drizzle to finish is quite important: I can recommend pumpkin seed oil (you can get it at Lembas). It has a unique, rich, deep flavour – a little goes a long way. The combined effect of the mushroom pate and the pumpkin seed oil can tame the strongest cravings for parmesan cheese!
We’re big fans of the Suma mushroom pate here at Regather. Doug says it’s great on oatcakes or Vietnamese-style vegan banh mi sandwiches. Clem loves it simply on toast for breakfast or used in sauces. Lisa is trying to conquer her bread+cheese lunch habit and is reaching for the mushroom pate instead – on rice cakes, topped with fresh sauerkraut.