Walnut & Kale Pasta

Course dinner, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 790kcal

Ingredients

  • 200 g California Walnuts
  • 250 g bag kale thick stalks removed
  • 350 g wholewheat pasta
  • 300 g pack silken tofu
  • 25 g pack basil leaves picked
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic sliced

Instructions

  • Place 150g Walnuts in a bowl and cover with just boiled water, set aside for 15 minutes then drain.
  • Meanwhile, cook the kale in a large saucepan of boiling water for 2 minutes, remove with a slotted spoon to a colander and run under cold water, then drain well.
  • Add the pasta to the kale water and cook for 11-13 minutes until tender, drain well, reserving a mug of cooking water and return to the pan.
  • Place the kale in a food processor with the soaked Walnuts, tofu, ¾ basil leaves, olive oil and 100ml reserved pasta water, season and blitz to a smooth paste, adding a little more of the water if required. Stir into the pasta with most of the remaining Walnuts, roughly chopped.
  • Serve sprinkled with the remaining basil leaves and Walnuts.

Nutrition

Serving: 424g | Calories: 790kcal | Carbohydrates: 57g | Protein: 25g | Fat: 48g | Saturated Fat: 5.7g | Fibre: 15g | Sugar: 3.1g

Notes

Cooks tip
Add a pinch of chilli flakes to give a little heat.
0.11g salt
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