Ingredients
– 1 tbsp rapeseed oil
– 2 red onions, thinly sliced
– 300g kale
– 300g wholemeal pasta (penne or mafalda)
– 4 tbsp reduced-fat soft cheese
– 4 tbsp fresh or jarred pesto (or vegetarian alternative)
– 100ml reserved pasta water (optional)
Instructions
1. Heat oil in a large pan over medium heat and cook onions for 5-7 minutes until caramelized.
2. Add kale and 100ml water, cover, and cook for 3-4 minutes until wilted.
3. Cook pasta according to package instructions (10-12 minutes), reserving 100ml of pasta water before draining.
4. Add cooked pasta to the pan, then mix in soft cheese and pesto. Stir well.
5. Adjust consistency with pasta water if needed. Stir continuously until creamy.
6. Garnish and serve immediately.
Notes
– Substitute spinach or Swiss chard for kale if preferred.
– Use vegan cream cheese and dairy-free pesto for a vegan version.
– Add grilled chicken, shrimp, or chickpeas for extra protein.
– Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
Nutrition
- Calories: 428 kcal
- Sugar: 6g
- Sodium: 0.7g
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 17g