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Spend time at the weekend making these creamy beans to use as a base for three filling family meals later in the week. It's a great way to get ahead
Creamy bean & kale pasta
Serves 4
Easy
Prep:
Cook:
Get ahead at the weekend preparing the two base recipes for this pasta dish. With the base recipes already prepped, it takes just 15 minutes to make
Skip to ingredients
- 550g creamy beans(see recipe below)
- 300g long pasta(like bucatini)
- 200g kaleor cavolo nero, any tough stalks removed, finely chopped
- 60g salsa verde(see recipe below)
Nutrition: Per serving
- kcal553
- fat15g
- saturates3g
- carbs78g
- sugars5g
- fibre11g
- protein19g
- salt0.64g
Method
step 1
Boil the kettle. Tip the creamy beans into a deep, wide frying pan with a splash of water, and set over high heat to warm through. Once the beans are hot and have loosened slightly, tip in the pasta and pour over 750ml boiling water from the kettle. Season well with salt.
step 2
Boil over a high heat, stirring often for 6-8 mins, or until the pasta is nearly cooked through, topping up with more water if needed. Stir in the kale and cook for 2-3 mins more until the greens have wilted and the pasta is tender but retaining some bite. When ready, the water will have mostly evaporated and the pasta will be creamy. Season to taste, then drizzle over the salsa verde before serving.
