Ingredients

1 tbspn extra-virgin rapeseed oil or alternative

2 red onions, thinly sliced

300g kale

300g wholemeal pasta (penne works well)

4 tbspn reduced fat vegan cream cheese or alternative

4 tbspn fresh vegan  pesto or alternative

Instructions

Step 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 100 ml water then cover and cook for 5 mins more, or until the kale has wilted.

Step 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.