Creamy pesto & kale pasta
By Esther Clark
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
- Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 428
- fat 13g
- saturates 3g
- carbs 55g
- sugars 6g
- fibre 11g
- protein 17g
- salt 0.7g
Ingredients
- 1 tbsp rapeseed oil
- 2 red onions, thinly sliced
- 300g kale
- 300g wholemeal pasta (penne or mafalda work well)
- 4 tbsp reduced-fat cream cheese
- 4 tbsp fresh pesto or vegetarian alternative
Method
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 100ml 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.
