This recipe came about after getting a mixed vegetable box from Zero Waste Market during lockdown. Quite often, the boxes were filled with leeks, kale and garlic. Unsure of what to do with them but desperate not to let any of it go to waste, I decided to have a go at a light, vegetarian pasta recipe that would be ideal for lunch. The result was a super tasty, garlicky pasta that is packed full of vegetables but has a creamy sauce that feels indulgent.
Garlicky Green Pasta
Ingredients (serves 3-4)
1 tbsp olive oil
1 large leek, or two small leeks, finely sliced
4 cloves garlic, crushed
Big handful of kale, roughly chopped
Small bunch of fresh thyme
150g creme fraiche
Juice of one lemon
1 tsp extra virgin olive oil
375g conchiglie pasta shells, or whatever short pasta shapes you have
Salt and pepper
1. Place a large, non-stick frying pan over a medium high heat and add 1 tbsp olive oil. Once heated, add your leek, garlic and thyme and cook for 3-4 minutes until soft. Add most of the kale, reserving a small handful, and cook for a couple more minutes until wilted.
2. Meanwhile, preheat your oven to 200c (fan) and put a large pot of salted water on to boil. Add your pasta and cook according to package instructions until al dente. Place your remaining kale leaves on a baking tray, coat with a little bit of oil, salt and pepper and bake until crisp (about 5-10 minutes) then set aside.
3. Remove the sprigs of thyme from the leek and kale mixture, then place the mixture in a food processor or blender along with the creme fraiche, juice of one lemon, teaspoon of extra virgin olive oil, a good pinch of salt and pepper, and a splash of pasta water. Blitz to a puree (it won’t be totally smooth, just as long as everything is incorporated).
4. Drain your pasta and put it back into the pot over a low heat, then top with the blitzed mixture and mix to combine. Taste and adjust the seasoning.
5. Divide into bowls and top with the crispy kale and some grated parmesan! Enjoy! Remember to tag me @theglasgowdiet if you make it!