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Creamy Kale Pasta

4.5
14
Notes
30 mins cook
This creamy cavolo nero and bean pasta is one of the most delicious ways to eat your greens. We’ve blitzed up cannellini beans to create a super creamy sauce, while upping the fibre and plant protein content.
Healthy by ZOE

Healthy by ZOE

Kale Pasta
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Serves
2
Cavolo Nero
Pasta
Garlic Clove
Lemon
Cooked Cannellini Beans
Extra Virgin Olive Oil
TO SERVE:
Chilli Flakes
Hemp Seeds

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    Notes
    (11)

    J
    Jo L.
    8 months ago
    Admittedly I altered the recipe slightly and used oat milk to help it blend and chicken concentrate for additional flavour, but I found it pretty good! A good way to add extra protein to your sauces. If you're concerned about flavour, you could try adding cheese or more garlic
    A
    Abbie F.
    a month ago
    Easy recipe with little ingredients! I added some vege stock and cottage cheese to the sauce before blending which helped with saltiness/consistency. Would make again but perhaps with something salty like halloumi or chorizo on top :)
    Z
    Zoe C.
    a month ago
    very disappointing, low flavour, weird texture. ended up throwing it out because I couldn't stomach it.
    M
    Mob
    a month ago
    ·
    Admin
    Hey Zoe! Thanks for giving this recipe a try, we're gutted it didn't hit the mark for you.
    R
    Rosie L.
    2 months ago
    Nice easy recipe! I also found it a little bland-tasting so while the sauce came together in the frying pan I added two sprigs of basil (leaves and stems) and a knob of butter and cooked for a further 15 mins or so before removing the basil. This really helped bring out the lemon and garlic and made it feel like a healthier pesto pasta dish. Would definitely recommend adding basil :)
    V
    Verity F.
    2 months ago
    Like others a little bland, I added the juice of half a lemon & some pepper. Also topped with a bit of cheese!
    Z
    Zoe C.
    3 months ago
    can you freeze the sauce?
    F
    Freya S.
    3 months ago
    (edited)
    I did and it works great! Can portion it into ice cube trays and then I just heat it through with some pasta water and stir in the cooked pasta :)
    M
    Meg L.
    6 months ago
    I doubled the recipe as I had kale, spring greens and courgettes that needed using so chucked all of them in. I added in sun-dried tomatoes and olive tapenade for more flavour. As per below comments also used some oat milk to help blend.
    P
    Pamela M.
    7 months ago
    Added some nutritional yeast plus used twice as much garlic, plus boiled stalks and chopped up and fried with garlic so didn’t have to throw anything away.
    P
    Prem S.
    9 months ago
    Super bland, even after adding a very generous amount of seasoning. I agree with the other comments. Someone suggested adding Halloumi to save them having to use excessive amounts of salt and I also had this idea. I think the consistency could be improved with some double cream
    R
    Roger B.
    10 months ago
    A bit confused by how to use the kale. In step 1 do I blanch just the stems, just the leaves or both? In step 4 which kale elements are being blitzed?
    Mob
    Mob
    10 months ago
    ·
    Admin
    Thanks Roger! In step 1, remove and discard the stems, then blanch and blitz the de-stemmed cavolo nero in steps 1 and 4. We've edited the recipe to make this clear!
    J
    Jess P.
    a year ago
    Added extra garlic and the juice of the lemon which made it okay - without it would have been quite bland. Next time I will zest and juice 2 lemons to play with the acidity.

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