Creamy Kale and Pesto PastaRead More
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1 tbspn extra-virgin rapeseed oil or alternative
2 red onions, thinly sliced
300g wholemeal pasta (penne works well)
4 tbspn reduced fat vegan cream cheese or alternative
4 tbspn fresh vegan pesto or alternative
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 100 ml water then cover and cook for 5 mins more, or until the kale has wilted.
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.