Umami
Umami

Creamy green pasta

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Ingredients

4 handfuls kale (curly kale, cavolo nero, or baby kale will all be fine)

¼ tsp salt

1 shallot, roughly chopped

2 cloves garlic (roughly chopped)

1 tbsp olive oil

Zest and juice of ½ a lemon

Large bunch parsley

150-200g (1 ½ - 2 cups) brown rice pasta

1 tbsp crushed walnuts

10 basil leaves

Drizzle of good quality olive oil

1 fresh chilli, roughly chopped (optional)

Directions

1. Bring a pan of seasoned water to a boil and add the kale for 30 seconds.

2. Remove, but save the water and place in a high-speed blender or Nutri-Bullet with th salt, shallot, garlic, oil, parsley and zest and juice of the lemon, and blitz to a smooth purée.

3. In the same water, add the brown rice pasta, and cook as per the instructions on the back of the packet. Drain but reserve about half an inch of the starchy pasta water at the bottom of the pan.

4. Fold in the kale puree and serve immediately with some crushed walnuts, basil, oil a some fresh chilli if you want the heat.

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