This pasta dish is perfect midweek, when you want something creamy and easy to make yet light, dairy-free and vegan too.
Category
Dairy free, Vegan Pasta Dish
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Author:
Mishy Powell
This pasta dish is a perfect midweek quickie, when you want something creamy and easy to make but don’t want to feel blah afterwards. Keep Calm-ond sauce ticks those boxes of being creamy yet light and is dairy-free too. If you wanted to add protein, pan fried chicken thighs or crispy chickpeas could be a good addition.
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Ingredients
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160g spiral pasta
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2 tbsp extra virgin olive oil
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½ red onion, finely sliced
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2 bay leaves, fresh is best
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1 small fennel bulb, chopped into small dice
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1 bunch Tuscan kale, remove fibrous ends of the steam, rest of the stems and leaves finely sliced
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2 tbsp capers, drained and well rinised
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Handful of pitted kalamata olives
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2 tbsp Keep Calm-ond sauce
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½ tsp chilli flakes
Directions
Bring a large pot of salted water to the boil, then add the pasta. Cook pasta for 1 minute less than the packet instructions, for al dente pasta.
While the pasta is cooking, heat a skillet over a medium heat then add the olive oil.
Add the red onion, bay leaves, fennel and kale stems then cook for a few minutes, until the stems are soften, and the onions are translucent.
Add the chopped kale leaves and capers then cook for a further 5 minutes, or until kale is soft. Remove from the heat.
Drain the pasta and save ½ cup of the pasta water. Then add pasta and the water to the onion mix. Turn on the heat. Add the olives and the sauce and mix together again.
Season with freshly ground pepper and chili flakes before serving.
Recipe Note
When buying olives, Mishy prefers to buy them un-pitted . So much more flavour and super easy to remove the stone. To do so place the olives on your chopping board then squash with the palm of your hand.