Updated 16th October 2024
RECIPE: Creamy Kale Pasta
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This is a recipe from my new book, The Food for Life Cookbook.
A good pasta can be so satisfying, and this recipe boosts the nutritional value by adding fibre-packed beans, which also make the sauce creamy and delicious. Extra seeds on top bring a delightful crunch, along with added fiber, healthy fats, and protein.
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Serves: 2
Preparation Time: 5 minutes
Cook Time: 10 minutes
Plant Count: 4
Diet: Vegan (Vegetarian with Parmesan)
Fibre: 10–15g per serving
Ingredients
90g wholewheat pasta (3.2 oz)
100g kale or cavolo nero, stalks removed and thinly sliced (3.5 oz)
1 garlic clove
Juice of 1 lemon
2 tbsp Boosting Bouillon (see The Food For Life Cookbook, page 259)
1 x 400g tin cannellini beans and their liquid (14 oz)
Salt and black pepper
Top-ups
Sauerkraut
Seed Mix Sprinkle (see The Food For Life Cookbook, page 258)
Swap
Nutritional yeast or Parmesan for Boosting Bouillon
Method
Bring two saucepans of salted water to the boil. Put the pasta in one and cook for 8–10 minutes, or until al dente.
In the second saucepan, blanch the kale and garlic for 3 minutes. Drain, then transfer to a blender along with the lemon juice and Boosting Bouillon.
Pour the beans into a sieve set over a bowl, reserving the liquid from the tin. Add a quarter of the beans and the reserved bean liquid to the blender with the kale mixture. Blitz until completely smooth.
Once the pasta is ready, drain it, reserving 2 tablespoons of the pasta cooking water. Return the pasta to the pan with the remaining cannellini beans, reserved cooking water, and blended sauce. Heat through for a minute, season to taste, and serve.
Tips and Techniques
Smooth sauce: Blending the kale and beans with their liquid creates a creamy, nutrient-dense sauce.
Customise your top-ups: Add Seed Mix Sprinkle or sauerkraut for extra crunch, fibre, and probiotics.
Vegan alternative: Nutritional yeast adds a cheesy flavour if you’re making this dish vegan.
FAQs
Can I use other greens instead of kale?
Yes! Spinach would work well in this recipe. Just adjust the blanching time as needed.
Is there a substitute for Boosting Bouillon?
Nutritional yeast or Parmesan makes a good swap for Boosting Bouillon, adding flavour to the sauce.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
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