Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Kale & Walnut Pasta | Veganuary Week 2

Kale & Walnut Pasta | Veganuary Week 2
Kale & Walnut Pasta | Veganuary Week 2

This is our super tasty kale and walnut pasta! It's really quick to make and is part of our Veganuary meal plan for week 2!

If you like pasta but want to stay healthy, this dish is definitely for you. It's super healthy but doesn't compromise on flavour! Packed full of greens and healthy fats, this is a great all round dish.

Ingredients
Method

Ingredients

  • 30g walnuts
  • 50g tenderstem broccoli
  • 100g kale (or cavolo nero)
  • 100g wholewheat tagliatelle (or linguine)
  • 2 tbsp extra virgin olive oil
  • ¼ tsp chilli flakes
  • 4 sprigs thyme
  • ½ lemon
  • 2 small cloves garlic
  • 1 400g tin chickpeas
  • 5g chopped fresh flat leaf parsley

Method

  1. 1.

    You will need...

    Large saucepan with lid | Colander or Steamer | Kettle | Preheat oven to 180*C | Baking Tray

  2. 2.

    Put the walnuts on a baking tray and place on a baking tray for 8-10 minutes | Remove from the oven, roughly chop and set aside

  3. 3.

    Trim the ends of half the broccoli and cut in halves longways | Remove the stalks from half the kale and roughly chop in to bite sized pieces | Zest half the lemon | Peel and grate 1 clove of garlic | Pick 2 sprigs thyme and roughly chop | Pick half the parsley and roughly chop | Drain and rinse the chickpeas and place half in a airtight container

  4. 4.

    Fill the kettle and bring it to a boil | Pour the water into a large saucepan, season well and bring back to a rolling boil | Add half the pasta and cook for approximately 8 minutes (check the packet instructions) | Whilst the pasta is cooking, place a steamer basket or colander over the pan of boiling pasta | Add the prepared kale and broccoli and steam for 2 minutes until tender (don’t overcook here) | Remove the steamed greens from the steamer and pat dry with kitchen paper

  5. 5.

    Place 1 tbsp olive oil in a medium saucepan over a medium heat, add half the chilli, lemon zest, prepared garlic, prepared thyme, half the chickpeas and stir to release the aromas of the aromatics | Add the steamed greens to to the pan and carefully fold to combine | Take the pan off the heat

  6. 6.

    Drain the pasta but reserve half a cup of the cooking water | Return the pasta to the pan, quickly pour over half the walnuts, the prepared kale and broccoli mixture and twist everything together to mix | Season to taste with salt and pepper and add 1-2 tsp of the reserved cooking water if needed to loosen the pasta | Plate up the pasta, sprinkle over the parsley and serve immediately | Repeat this process with the leftover ingredients later in the week for another delicious, healthy dinner