Summary: Mr Ask loves a white sauce with his pasta, I love pastas with lots of veggies, a little garlic, olive oil and seasonings. So this was one of those dishes born of compromise that somehow ended up tasting delicious! There is a harmony in the flavours and textures that surprised us both. I love comforting carb filled dishes that also have sort of goodness built in. If kale is one of those veggies you’re scared of, this is the perfect way to get acquainted with it!
Ingredients
- 1 red onion, chopped
- 2 tblsp garlic olive oil
- 1 tblsp butter
- 2 tblsp plain flour
- 2-3 cups of milk
- 1 1/2 tsp vegetable stock
- 1 tsp pepper
- 1 bunch kale, washed
- 50g grated Parmesan
- 250g dried pasta
Instructions
- While you wait for the pasta water to boil, trim the stems from the kale, just leaving the leaves. Mince the kale until it resembles chopped parsley.
- Put the pasta in the water. In a high sided frypan, sautée the onion in the oil until translucent. Add the butter and allow to melt.
- Add the flour and stir vigorously to form a roux and cook for 1 min. Add two cups of milk while stirring vigorously, to avoid lumps. Add the extra milk, a little at a time, until the sauce is at your desired consistency.
- Check your pasta and drain once cooked. Stir in the stock powder, pepper and Parmesan. Add the kale and stir through. Allow the sauce to cook until the kale is hot through and a little wilted, about 4 mins.
- Add the pasta to the sauce and stir well. Serve with extra Parmesan for little cheese piggies like me! This isgreat for getting veggies into the kids as a meal but would also make a great side dish.
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