I don’t get people saying pasta isn’t healthy.
Why the hell not?
I mean, if you choose the right sort it fills you up + your body runs on carbs, aint that right? My pasta brand actually contain a lot of good protein too! So. Now that we’ve shook of those who think pasta is a bad-for-you-food… Let’s hear what kind of pasta I have for you today!
So, when I became vegan I heard others who was like “Kale this! Kale that! We all love kale!”. I tasted it and I was like… Nah. It was to chewy to me. But I tried cooking some on the pan with some garlic and lemon jucie. I actually really liked it! Also, my neightbour and I talked about kale a while ago. She said it was good with pasta. With that in mind I, about a year later, made this incredible pasta now that the kale was on sale in our grocery shop.
Also, with this recipe your not only getting your greens in, loading up on protein (if you use wholegrain pasta) AND get to enjoy a really delicious meal, you’re also saving a lot of time and effort considering what and easy recipe this is. 4 steps, 20 minutes. Perfect for a fast weeknight lunch or dinner!
I guess that was everything that was on my mind today. I hope you’ll give this a go.
170g uncooked wholegrain pasta
100g kale, rinsed and drained*
300ml Almond milk (or other plant milk of choice)
200g chickpeas or White beans
1 small shallot
2 tbsp nutritional yeast (+ more for garnish)
2 tbsp White flour
2-3 cloves garlic
Pinch of salt
Pepper to taste
Optional: Small splash of lemon juice
*If you don’t like kale, I recommend using spinach instead. It’s honestly my favorite salad ever. Can’t ever go wrong with it. Ruccola would also be tasty.
- Bring some water to boil and add in the pasta. Cook according to package.
- Meanwhile, dice and sautée the shallot with minced garlic in som oil or water. Toss the kale into smaller pieces and add to the shallot & garlic mixture togheter with the beans.
- In another pot, bring the Almond milk to boil and add in the flour. Whisk until there are no chunks and the sauce has thickened. When It’s at desired consistency, add in the kale, bean, garlic and shallot mixture to the pot. Season with black pepper, salt, nutritional yeast and lemon jucie.
- When the pasta is done cooking, mix it with the sauce and serve immediately.
Well… Isn’t it Amazing? I Think so. I mean, the creaminess, garlicky flavor and green kick from the kale… Yum! Also, you better dig that photo because I actually destroyed one of my flowers to get the leaves. Hmpft.
If you try it out I would love to hear about it in the comments!