Hey friends! After a very long drought from food blogging I am finally back with a new recipe. This is for all those thoughtful people who have been telling me how much they love my blog & recipes – so i’ve come back feeling very inspired to keep getting recipes out to you all! Hopefully with a little more regularity. I wouldn’t put the lack of posts down to me not cooking so much, but rather not having enough time to take all the photos and write up the recipe. I certainly have still been busy in the kitchen, making lots of hearty soups, curries (inspired by my trip to Sri Lanka – a post on that to come soon), lentil pies, warm salads and pasta. This pasta recipe in particular has been on regular rotation in our home, due to its simplicity, deliciousness and the fact that my boyfriend would eat pasta every night if I let him!
What has been keeping me busy is some very tricky chemistry units at university (who would have thought there was so much chemistry involved with Nutrition!?) and a new part-time job as a cook! So after spending most the morning cooking when I get home I just want to gobble up my food without even a thought about taking a photo.
Anyway, here it is. I hope you enjoy this dish as much as my family and I do, and that it might just become a delicious family staple. Plus, it’s super good this time of the year with all the garlic and kale to keep your immune system strong.
Serves 4, vegan & gluten free options
- 375g wholegrain penne pasta (I use spelt or buckwheat)
- 200g baby kale leaves, washed
- 4 garlic cloves, peeled
- 1/4 C local extra virgin olive oil
- 1 large head of broccoli or romanesco, cut into florets
- 1/2 C walnuts, toasted in a dry pan, roughly chopped
- Sheeps milk romana or nutritional yeast, to serve
- Bring a large pot of water to the boil. Once boiling add your kale and garlic. blanch for 2-3 minutes, until a vibrant green, no longer.
- Scoop out the kale and garlic and place in a blender with the oil. Add 1/4 – 1/2 C of the cooking water. Season with sea salt and black pepper. Blend until a super smooth, pourable consistency, adding more water if necessary.
- Meanwhile, pop the pasta in the pot of boiling water. 5 minutes before the pasta is due to be ready (according to packet directions) add in the broccoli florets. Continue to cook until the pasta is al dente. The broccoli should be just soft.
- Drain and stir through the blended kale sauce. Serve with the toasted walnuts and a little romano cheese or nutritional yeast. A drizzle of good EVOO is a nice addition too.
Show me your greenalicious pasta on Instagram by tagging #goodnessgraciouskitchen