Creamy White Bean & Kale Pasta

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Here’s a nice hearty recipe for these grim and rainy days, dearest bloggums folk. Time to get those cashews a soakin’ and put the garlic bread in the oven. I’ll admit that my brain’s been a little on the blank/low battery end of the scale for the past few days and I don’t know whether that’s because my B12 jab is due in a week, or because I am just a great big lazy arse. I fear that both are equally possible. But for now, let’s blame the weather and get to making something invigorating for dinner….

Ingredients

  • 1 cup cashews (soaked for a few hours, or boiled for 10 mins)
  • 1 large yellow or red pepper, roasted until soft
  • 1/4 cup nutritional yeast
  • 1 tbsp flour (I used Waitrose thickening flour)
  • 1 tsp mustard
  • 1 tsp miso paste
  • 1.5 cups vegetable stock
  • salt & pepper to taste
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 1 tsp thyme
  • 1 can white beans (I used cannelini beans)
  • enough kale for 2
  • enough pasta for 2

Directions

Prepare your cashews (by soaking or boiling) and roast your pepper until it’s nice and soft. Make your veg stock in advance so it’s a little cooled.

Thoroughly blend together the cashews, pepper, nutritional yeast, flour, mustard, miso paste, stock and salt & pepper. Put the pasta on to boil.

In a saucepan, fry up the onions and garlic in a little oil until softened. Add the white beans and thyme, and fry for a few more minutes. Add the blended sauce and turn the heat down low, stir continuously,

I steamed the kale over the cooking pasta. Serve the kale over the pasta and pour the sauce on top.

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2 thoughts on “Creamy White Bean & Kale Pasta

    1. Oh gahhhhhhhhhh they ought to give us extra big doses! The next one is my last for now and then a blood test to see where I’m up to. My brain fog is gone for sure but I still feel super lazy most of the time. That might just be me!

      Ahh the pasta was just some regular wheat tagliatelle; we’ve not quite ventured into the low starch zone yet 😀

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