Green Bean & Kale Tagliatelle

I love this summery tagliatelle with its bright green beans and kale! I've heard from so many people recently that they don't enjoy kale :( Crisping it in the oven with cumin can make a boring, stalky vegetable that often tastes tough and bland, tastes delicious! 

INGREDIENTS (serves 2)

8 chestnut mushrooms

1 onion

75g fine beans (trimmed) 

100g kale

75g cashews

2 heaps tbsp nutritional yeast

1 tsp cumin 

2 tbsp olive oil 

1 tbsp pine nuts

Salt and pepper to season

HERE'S HOW

Soak the cashews in boiling water for 30mins (add the cashews to a nutribullet cup and just about cover in the boiling water) 

Add the kale to a baking tray, drizzle in 1 tbsp olive oil, sprinkle in cumin with a pinch or two of salt and pop in the oven at 160C for 10 to 15 mins. Keep an eye on it to make sure it doesn't burn

Meanwhile boil a pan of water and add the tagliatelle - boil for 5 to 8 mins as per directions on the packet

Add the onions, mushrooms, pine nuts and tbsp olive oil to a frying pan and gently warm until the onions begin to go soft (5 mins approx) 

Add the green beans and oven crisped kale. Drain the pasta and add it to the pan

Add nutritional yeast to the cashews in water, add a pinch or two of salt and blitz until smooth

Pour the cream over the pasta and greens and stir well 

Serve seasoned with salt and pepper to taste

 

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2 comments

  • Hey Lindon – I’ll update this on my post … I use rice pasta from the supermarket Sainsbury’s here in the UK – so it’s completely wheat free! I’ll add a link on the ingredients.

    Thank you so much for your kind comments.

    Hanna x

    Hanna Sillitoe
  • Hi Hanna
    Have just discovered your blog – psoriasis sufferer – so firstly, thank you. Practical tips aside, it’s also a good read and looks stunning.

    I’m a bit confused about pasta – assuming we can have this because of wheat? Do you use wheat free (I’m eating a lot of rice noodles now, so thanks for tip!)

    Many thanks
    L

    Lindon

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