Ingredients
Method
- Bring a large pan of salted water to the boil for the pasta.
- Meanwhile, heat the oil in a large, deep frying pan over a medium-low heat. Cook the garlic and chilli flakes for 1 to 2 minutes, until the garlic is pale gold. Do not let it brown.
- Add the beans and stock and simmer for 5 minutes. Mash about half the beans against the side of the pan with a fork to make a creamy sauce.
- Add the kale to the sauce, cover and cook for 3 to 4 minutes until wilted. At the same time, add the pasta to the boiling water and cook according to the packet. Scoop out a mugful of the cooking water, then drain.
- Add the drained pasta, nutritional yeast, lemon zest and juice. Toss over the heat, adding splashes of the pasta water until the sauce is glossy and coats the pasta.
- Season with salt and plenty of black pepper.
Notes
- Lentil and chickpea pasta has about twice the protein of wheat pasta. It foams as it boils and goes soft quickly, so use a big pan, cook it last and start tasting 2 minutes before the packet time.
Nutrition per serving
- Protein
- 34 g
- Energy
- 518 kcal
- Carbs
- 78 g
- Fat
- 8 g
- Fibre
- 17 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.