Vegan Kale and Walnut Pesto Pasta

Hi everyone, I hope your day has been well.

The recipe I’m sharing today is one that I’ve had written down for a few years and I finally decided to make it. It’s very green and has such spring vibes about it which I love. Its a great meal idea for those warmer afternoons/evenings when your feeling hungry but don’t want too much too eat. Its super healthy from the kale and peas and the blitzed walnuts provide a creamy flavour.

Walnuts contain the good fats and are a valuable source of omega-3, especially for vegetarians and vegans. Garden peas are a great source of iron which helps to transport oxygen around the body and produce red blood cells. There are so many varieties of kale, here I’ve used curly kale which is most common in supermarkets. Kale is a fantastic source of vitamin C, this is another powerful antioxidants that aids vital functions of the bodies cell’s. Overall, a very nice mixture of vitamins and minerals.

I wasn’t a complete fan of the taste as once its blended the flavour can become much more stronger however it’s something I could get used to. This is a vegan recipe however, you could sprinkle some cheese over the top for more flavour.

Recipe: Vegan kale and walnut pesto pasta (serves 2)

Ingredients

1/4 bag of kale

100g garden peas

200g dried fusilli

28g walnuts

1 garlic clove

Sprinkle of salt

25g oil

1 tbsp lemon juice

Method

  • Put a small pot of water to boil, add the kale and peas cooking for 3-4 minutes. Scoop out the veg draining off any excess water through a colander and reuse the water for the pasta.
  • Cook the pasta according to the packets instructions and set aside once cooked. Saving 1/3 of the liquid
  • In a blender, add the kale, peas, walnuts, garlic, oil and enough liquid so that it blends to a smooth yet creamy consistency.
  • Tip the pesto mixture back into the pot and heat through for at least 5 minutes before adding the pasta. Stir everything together.
  • Serve the pasta between two plates and drizzle a little lemon juice over the top.

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Seasoned Sweet Potato

Hello everyone, I hope your day has been well.

Today is all about sweet potatoes, a favorite carbohydrate of mine. Although there are many different varieties, 9/10 is will taste sweet, hence the name. The subtle, sweet flavour makes them the perfect ingredient for vegetable curries, pies, soups and so much more. Sweet potatoes are a great source of fibre along with a range of other vitamins, such as iron, selenium and calcium but the fibre specifically is known to be beneficial to the immune system. Also, the vitamin C content is apparently raised from cooking. For this recipe, I decided to lightly fry the sweet potato to reduce any moisture on the outer surface and then bake in the oven for a little while so that the seasonings could be infused into the smooth center.

This is a super quick, tasty dish to cook and is a great accompaniment to most meals.

Recipe: Seasoned sweet potato (serves 1)

Ingredients

1 sweet potato, cut into pieces

Paprika

Salt

Sugar

Chilli flakes

Cumin

Oil, for frying

Method

  • Heat some oil in a deep pan.
  • Start preparing the potato by peeling, chopping and set aside in water.
  • Once the oil is hot enough, add all of the sweet potato and fry for 5-7 minutes stirring regularly.
  • After the 7 minutes, transfer the potato to a tray with tissue paper on top to soak up the excess oil.
  • Remove the tissue paper and sprinkle the potatoes with a little paprika, salt, chilli flakes, cumin and sugar.
  • Bake in the oven for up to 10 minutes and serve.

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Oven Pasta Bake

Hello everyone, I hope your day has been well.

With the winter season officially being in full effect for a while now, homemade pasta is definitely a winner for most people. Something filling and warming on those really cold and rainy days. I’ve included a range of vegetables to keep it healthy and nutritious. For a healthier version you could swap to wholewheat pasta, mozzarella instead of cheddar and reduced salt/sugar pasta sauce.

Recipe: Oven Pasta Bake (serves 2-3)

Ingredients

150g fusilli

100g sweetcorn

1 tin tuna

1/4 onion, finely diced

50g kale, roughly chopped

1 carrot, grated

440g pasta sauce

3 slices of cheese

Method

  • Cook the pasta a few minutes less according to the packet.
  • In the meantime, preheat the oven to gas mark 6.
  • Prepare all of the ingredients and place into a large bowl, except the cheese slices.
  • Once the pasta is cooked, add it to the bowl and mix everything well.
  • Place the pasta mix into an oven dish and break the cheese pieces over the top.
  • Put in the oven and bake for 30-35 minutes.
  • Serve straightaway and enjoy.

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