Let this pasta change your feelings about kale

This creamy and delicious pasta, packed with added fibre, good fats and protein, will satisfy your cravings.

Creamy Kale Pasta from Tim Spector's The Food For Life Cookbook.

A good pasta can be so satisfying, and this recipe improves the nutritional value by adding our beloved fibre-packed beans, which also make the sauce creamy and delicious.

Including extra seeds on top will bring a delightful crunch, plus added fibre, good fats and protein.

Tim Spector.

The Food for Life Cookbook.

Creamy Kale Pasta

Serves 2

Preparation time: 5 minutes

Cook time: 10 minutes

INGREDIENTS

• 90g whole-wheat pasta
• 100g kale or cavolo nero, stalks removed and thinly sliced
• 1 garlic clove
• Juice of 1 lemon
• 2 tbsp Boosting Bouillon
• 1 x 400g tin cannellini beans and their liquid
• Salt and black pepper

TOP-UPS

• Sauerkraut
• Seed Mix Sprinkle

SWAP

• Nutritional yeast or Parmesan for Boosting Bouillon

METHOD

1. Bring two saucepans of salted water to the boil. Put the pasta in one and cook for 8–10 minutes, or until al dente.
2. Put the kale and garlic in the other saucepan and blanch for 3 minutes. When ready, drain and add to a blender with the lemon juice and Boosting Bouillon.
3. Pour the beans into a sieve set over a bowl, keeping the liquid from the tin. Add a quarter of the beans to the blender along with the reserved liquid and blitz until totally smooth.
4. When the pasta is ready, drain it, reserving 2 tablespoons of the cooking water. Return to the pan with the remaining cannellini beans, reserved cooking water and the blended sauce. Heat through for a minute or so, taste and season if necessary and serve.

This is an edited extract from The Food for Life Cookbook: 100+ Recipes Created with ZOE by Tim Spector, published by Penguin Random House. RRP $59.99