Pasta

Chickpea and Kale Pasta

The perfect go-to pasta dish for a quick and healthy weeknight dinner. Ready in 25 minutes!
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients:

  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 red onion, julienned
  • 200g kale, stems removed and leaves julienned
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • 2 large garlic cloves, thinly sliced
  • 1 can chickpeas, rinsed and drained
  • 100g small tomatoes, quartered
  • 450g casarecce, radiatori or other similarly shaped pasta
  • Salt
  • 2 tbsp grated vegan cheese (Optional)

Method:

  1. Warm olive oil in large sauté pan set over medium heat. Stir in onion; cook for 5 minutes or until softened.
  2. Add kale, thyme, sage and garlic; cook for 2 to 3 minutes or until kale is wilted.
  3. Stir in chickpeas, tomatoes and salt to taste; reduce heat to low.
  1. In large pot of boiling salted water, cook pasta for 8 minutes or until al dente.
  2. Drain well; stir into chickpea mixture in sauté pan. Toss over medium-low heat for about 3 minutes or until pasta has soaked up most of the sauce but is still very moist.
  3. Sprinkle with vegan cheese of your choice to serve!