Kale Pasta with Chickpeas
Delicious and healthy pasta with five SIRT food ingredients.
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Ingredients
Kale Pasta:
Vegan Parmesan**:
Instructions
  1. Cook the buckwheat noodles in a pot of water as per the packet instruction. When cooked, drain but keep half a cup of the pasta cooking water.
  2. Prepare the vegan parmesan: place all the ingredients in a small food processor and blitz until it becomes a coarse powder.***
  3. In a big frying pan, heat the olive oil on medium heat: add the garlic, chilli, lemon zest and rosemary, fry gently for 2-3 minutes, stirring often.
  4. Add the chickpeas, season well with salt and pepper, and fry for 2-3 minutes.
  5. Add the kale and fry for further 3 minutes, stirring occasionally. Add the cooked pasta and a quarter of the pasta water, season. If the dish is still too dry, add more water.
  6. Serve with the vegan parmesan.
Recipe Notes

* If you are not a fan of buckwheat pasta, you can exchange it for a wholemeal one; it will be still healthy.

** From the above ingredients, you will get more vegan parmesan than you need for this dish. You can keep the rest in an airtight container and use it within a week.

*** Depending on your liking, you can make the vegan parmesan coarser or finer {on my photos, you can see both; I prefer the coarser option as it adds texture and crunch}.

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