A super quick, healthy & nutritious midweek meal. Enjoy!
Prep | less than 5 mins (while the pasta cooks)
Cook | around 10 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | gluten-free | 10 minute meal
INGREDIENTS
250g spaghetti (gluten-free for this recipe)
1tbsp olive oil
2 large tbsp vegan cream cheese
2tbsp pasta water
Salt and lots of freshly ground black pepper
1tbsp extra virgin olive oil
125g cherry tomatoes (approx half a punnet), halved
100g curly kale (approx half a bag)
500ml low sodium vegetable stock
METHOD
First, cook your pasta according to packet instructions (approx 9 mins; until ‘al dente’) and make up the veg stock. While the pasta cooks, heat the olive oil in a large frying pan on high heat, add the tomatoes and fry for 2 mins to take on some colour; add the kale to the pan along with the veg stock, stir well and cook for a further 7 mins, until the pasta’s ready. Drain the pasta retaining 2tbsp of pasta water. Add the olive oil, cream cheese, pasta water and seasoning to the pan and heat on low until the cheese has melted and is well combined, stir in the pasta to coat. Portion into serving bowls and top with the kale & tomatoes. Sprinkle over with a few shavings of vegan mature cheese, if you like. Absolutely delicious – enjoy x
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