Creamy kale pasta

Instructions

1. Bring two saucepans of salted water to the boil. Put the pasta in one and cook for 8–10 minutes, or until al dente.
2. Put the kale and garlic in the other saucepan and blanch for 3 minutes. When ready, drain and add to a blender with the lemon juice and boosting bouillon.
3. Pour the beans into a sieve set over a bowl, keeping the liquid from the tin. Add a quarter of the beans to the blender along with the reserved liquid and blitz until totally smooth.
4. When the pasta is ready, drain it, reserving 1½ tablespoons of the cooking water. Return to the pan with the remaining cannellini beans, reserved cooking water and the blended sauce. Heat through for a minute or so, taste and season if necessary and serve. Sprinkle with extra boosting bouillon if desired.

• Boosting bouillon is a fantastic alternative to using stock cubes, imparting a deep umami flavour. The chilli flakes add a gentle warmth to the overall taste, but you can exclude them if you wish. Use 2–3 tablespoons to replace 1 stock cube. You can feel good knowing that, each time you use it, you’re boosting your plant score and fibre intake.
• To make Boosting buillion, place 50 g nutritional yeast, 70 g sunflower seeds, 1½ sea salt and 3 tsp chilli flakes ingredients in a blender and blitz until you have a fine powder. Store in an airtight jar for up to 4 weeks.
• You could also sprinkle mixed seeds on top to bring a delightful crunch, plus added fibre, good fats and protein.