Superhealthy pizza
The quantities for this vegetarian pizza are generous, so if you have any leftovers, pop a few cold slices into your lunchbox for the next day
Creamy pesto & kale pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 red onionsthinly sliced
- 300g kale
- 300g wholemeal pasta(penne or mafalda work well)
- 4 tbsp reduced-fat soft cheese
- 4 tbsp fresh or jar pestoor vegetarian alternative
Nutrition: Per serving
- kcal428low
- fat13g
- saturates3g
- carbs55g
- sugars6g
- fibre11g
- protein17g
- salt0.7g
Method
step 1
Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
step 2
Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
