Creamy Pasta with Kale and Paprika

by Julie Gibbons on January 12, 2010

Creamy Pasta Kale PaprikaVibrant curly kale delivered in the veg box today inspired this dish.

(serves 4)

300g organic pasta shapes
180g organic curly kale
1 organic red onion
2 cloves organic garlic
25g organic unsalted butter
1tablespoon organic sunflower oil
150g organic crème fraîche
250ml stock made from 1 heaped teaspoon organic vegetable bouillon powder
1 tablespoon organic tomato purée
1 heaped teaspoon smoked paprika

  1. Boil kettle.
  2. Bring a large pan of cold water to the boil, adding 2 tsp organic sea salt when it reaches boiling point. Add pasta.
  3. Prepare kale by stripping out thick stem and slicing into strips 1cm wide.
  4. When pasta has 3 minutes left, add kale to steaming basket and steam on top of pasta pan.
  5. Chop onion & crush garlic and add to large, wide fry pan with butter & oil.
  6. Heat gently for 2 minutes and prepare stock powder, mixed with tomato purée.
  7. Add kale to fry pan with tomato flavoured stock &  crème fraîche, stirring gently.
  8. Drain pasta and add sauce.
  9. Serve and enjoy!

Teenager doesn’t want to eat this meal, so I make him an alternative quick potato & sardine pie à la Hugh Fearnly Whittingstall. Recipe coming soon.

{ 1 comment… read it below or add one }

Julie February 8, 2011 at 8:10 pm

Congratulations! This is a great site. I can’t wait to make some of the dishes you have posted. As for this post, who could go wrong with kale?

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