Creamy Kale Pasta

This bowl of pasta is so incredibly comforting and easy to make for a week-night dinner. With just a few ingredients, this sauce is creamy and protein and fiber-rich thanks to the beans and greens. Topping the pasta with walnuts brings an extra crunch, plus good fats and protien. This dish is a perfect balance of satisfying and nourishing.

Serves 2

Total time: 15 min

Ingredients

140 g wholewheat pasta
100 g kale or cavolo nero, stalks removed and thinly sliced
4 garlic cloves
Juice and of 1 lemon
2 Tbsp. Bouillon of your choice
400 g tin cannellini beans, and its liquid
Salt and black pepper
50g toasted walnuts

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Method

Let's Go!

Preperation Steps

Step 1

Boil two pots of salted water.

Boil two pots of salted water. Add the pasta to one and cook for 8 to 10 minutes, or until al dente.

Step 2

Blanch the Kale and Garlic

Put the kale and garlic in the other saucepan and blanch for 3 minutes. When ready, drain and add to a blender with the lemon juice and the bouillon.

Step 3

Drain the beans and blend

Pour the beans into a sieve set over a bowl, keeping the liquid from the tin. Add a quarter of the beans to the blender along with the reserved liquid and blitz until totally smooth.

minimiil-pates-cremeuses-chou-kale-step4

Étape 4

Drain the pasta and mix

When the pasta is ready, drain it, reserving 2 tablespoons of the cooking water. Return to the pan with the remaining cannellini beans, reserved cooking water and the blended sauce. Heat through for a minute or so, taste and season if necessary and serve.

Step 5

Top with toasted nuts

Top with the toasted walnuts, a drizzle of olive oil and dig in!