Who likes kale? Now I do!
Recently, Tom and I decided that we need to start using up Kale that comes in our Riverford organic veg box, far too often.
This is a creamy kale pasta recipe that serves very hungry 3 people or not so hungry 4 people
I started googling for kale recipes and stumbled across this amazing one from Pinch of Yum – creamy Kale pasta recipe. Firstly, it was vegan and secondly it sounded really creamy, which most vegan recipes are not. So I decided to give it a try. Make sure you remove all stalks from the kale and chop it real thin, as thinly as you can!
- 3 mugs finely shredded kale
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- salt and pepper to taste
- ½ red chilli finely chopped (no seeds please)
- 1 mug cashew nuts (soaked for about 20 minutes in hot water – if not done, then that’s ok)
- ½ cup Soya Milk/Almond milk Unsweetened Original – I like Bonsoy organic soy milk.
- 1 clove garlic
- 1 teaspoon salt (I used smoked sea salt for extra flavour)
- ¼ cup olive oil
- ¼ teaspoon ground black pepper
- squeeze of lemon juice if you have it
- PASTA: 200gm pasta – I like to use organic wholemeal linguine or spagetti – I used Biona wholemeal one most of the time
- Soak cashew nuts for about 20 minutes in a mug. Drain and rinse thoroughly.
- Mince garlic, red chilli and also shred kale as thinly as you can
- Heat the oil over medium low heat. Add the garlic, chilli and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt and pepper
- Pulse all the sauce ingredients in a food processor or blender until very smooth.
- Cook pasta according to package directions. Reserve about a mug of the water from the pot when you drain the pasta.
- Mix the drained pasta with the sauce, kale, and just enough of the reserved pasta water to carry the sauce throughout all the noodles.
- Top with engevita or not,
- You can add extra seasoning – salt, and pepper to your taste
We’ve made this recipe about 4-5 times and swapped cashews for almonds or gone half and half. We’ve swapped Kale for other greens and it works a treat! So don’t be scared or shy of kale anymore!
Tip: If you have pomegranate seeds – scatter them to add a pop of colour.
Since this recipe, we’ve ventured into making a kale salad a couple of times, and haven’t had as much luck. When we get better at this, I’ll put up the next recipe. 🙂
Posted by Vineeta on 19 December 2016
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