We love pasta in this house and this comforting cheesy dish is a favourite family meal in the colder months. I have used delicious garden fresh kale, runner beans and spelt spinach pasta. Its a comforting but healthy dish!
The recipe can also be made dairy free by using olive oil and dairy free cheese.
You could also use spinach instead of kale and mix up the green vegetables a bit to create a variety of different meals. The walnuts add additional healthy fats and crunch but pine nuts would work well too.
I have used oat cream for the sauce because it is my fave cream but you can also use plain single cream for this recipe too.
I hope you enjoy experimenting with this dish!
2 tbsp of butter or olive oil
2 handfuls of chopped fresh kale
2 cloves of chopped garlic
2 small cartons of Oatly oat cream (about 2 cups) or single dairy cream
Grated cheddar cheese (about 2 handfuls)
Nutmeg (about 1tsp)
S & P
Green beans or other green vegetables
Gently heat the butter or oil in a large pan and add the chopped garlic. Stir in the chopped kale and cook lightly for around 5-10 minutes.
Add the pasta to boiling water with the chopped green vegetables, I used runner beans because that’s what was in season at the time but use whatever you fancy here, green beans or broccoli also work well.
Add the oat cream to the sauce and heat gently. Add in the grated cheddar, around two handfuls, but please use more or less if you prefer. It really does depend how cheesy you like it. My kids like a cheesy pasta and if it means they will eat more green vegetables then I am happy with that.
Heat the cheesy creamy sauce until all the cheese has melted. Add the walnuts and season with salt, pepper and the nutmeg.
Drain the pasta and vegetables and add to the cheesy sauce, mix through and serve.
My kids like to add extra Parmesan to the top but I prefer it without. A green salad on the side goes really well too with some cucumber, tomatoes and other salad items.