Sunday, 5 July 2009

Modified Kale Pasta Eats

Firstly, Hello to anyone coming over from the link on For those of you who don't know what Operation Beautiful is, please visit the site. The primary aim is to tackle 'Fat Talk' by sharing positive notes in public spaces. It goes further than this though, and in my opinion, empowers all through the acceptance that appearance is subjective, and we are all beautiful.

Now, onto the eats!

Since first trying 'Matthew's Spicy Tomato Peanut and Kale Pasta' recipe from The Dolce Vegan, I've eaten it regularly, possibly around once a week. This is for three reasons

1) Its a very good way of eating my greens that even my Husband likes
2) I'm overwhelmed with Kale, grown in a container in my front garden
3) It's very, very tasty!

However, the original recipe calls for tomato juice, which we don't often have in the house. The recipe calls for a can of tomato juice, of a size I've never seen in the UK. This meant buying a carton and freezing the left overs, which never works.

Necessity being the mother of invention, I've tweaked the recipe a lot to make it more of a 'store cupboard + Kale' type of thing.

Adapted Kale & Tomato Pasta - Serve 2

Pasta for Two (150g)
Bunch of Kale, Chopped (About 2 big handfuls)
Can of Chopped Tomatoes
1 Tbs Tomato Purée

2 Tbs Peanut Butter
1/2 Tsp Garlic Purée
1/2 Tsp Hot Pepper Sauce (Tabasco is fine)

1) Cook the pasta
2) While the pasta is cooking, put the chopped kale, tomatoes and purée in a small pan. Bring almost to a boil, reduce heat and simmer gently for 8 minutes
3) After 8 mins, add the peanut butter, garlic and hot pepper sauce, stir
4) Leave another 2 mins, drain the pasta and mix it into the tomato mixture


Don't be tempted to skip the tomato purée, this really thickens up the sauce and gives it a tomato tang which is otherwise missing.

1 comment:

  1. I want to like kale, really I do... but the stems are so chewy. Do you just use the leaves and discard the stems?