Creamy pesto & kale pasta

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Nutrition: Per serving

  • kcal428
  • fat13g
  • saturates3g
  • carbs55g
  • sugars6g
  • fibre11g
  • protein17g
  • salt0.7g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, thinly sliced
  • 300g kale



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 300g wholemeal pasta (penne or mafalda work well)



    Pasta is the Italian name for Italy’s version of a basic foodstuff which is made in many…

  • 4 tbsp reduced-fat cream cheese
  • 4 tbsp fresh pesto or vegetarian alternative



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • Method

    1. Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.

    2. Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

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