This is a great quick dish to make from store cupboard staples. You can use any pasta you have, we find this works well with buckwheat, spelt, chickpea, lentil or regular pasta. Blanching the greens + garlic takes the edge off these strong flavoured ingredients and makes for a moreish, nutritious dish that is easy to make and even easier to eat!
INGREDIENTS (This recipe makes two servings)
150g dry spaghetti/any shape you have
5 cloves garlic
150g kale/cavolo nero/spring greens/spinach or a mix
Small handful of nuts – around 8 nuts (any available to you will work – best would be almonds or cashews)
30g nutritional yeast
30ml olive oil (preferable extra virgin)
Squeeze of lemon juice
Sea salt + black pepper to taste
10 -12 cherry tomatoes, halved or 2 plum tomatoes cut into 1/8ths
zest of 1/2 a lemon
2 tbsp chopped nuts such as almonds or cashews
If you are going to add in the roasted tomatoes, put them in the oven to roast at 200 C for about 10 minutes until soft and blistering – drizzle with some olive oil, add some sliced garlic, season and perhaps add some herbs such as rosemary and thyme.
Put the pasta on to boil in a large pan following packet instructions (typically around 8-12 minutes for an al dente finish), salt the water, adding a little oil to help stop the pasta from sticking together.
Whilst the pasta is cooking you can prepare the kale or other greens, for the kale strip the leaf from the stalk by holding at the stalk and pulling greens down in one motion. This can be roughly chopped/torn + added into the pasta water to blanch for about 3 minutes along with your piece of courgette (fine to keep this entire).
The garlic cloves can also be added to blanch for the same amount of time, you can do this skin on or off, as it will be easy to peel away the skin after blanching.
After 3 minutes you can momentarily take the boiling pot off the heat to pick out the vegetables with tongs or even a fork, put the pasta back on to finish cooking. At this point you can also scoop out a mugful of pasta water to help loosen the sauce if needed. Place the blanched greens, courgette, garlic, olive oil, nuts + nutritional yeast straight into your blender and whiz until smooth, using some of the pasta water if you need.
When the pasta is cooked to your liking, drain the water away and reuse the same pot adding the pasta back in with the sauce and pasta water if required, bringing everything together. Squeeze on some lemon juice for extra zing.
Top with the roasted tomatoes, a drizzle of olive oil, some nutritional yeast to serve + lemon zest/chopped nuts if you wish.