Green Kale

Fettuccine
Vegan
Calorie smart
Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!
Cooking time: 30 min
Cals 186 · Prot 5 · Carbs 2 · Fat 16
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Ingredients
Number of People:

Garlic cloves
1 Piece
Salt
0.5 Tsp
Olive oil
3 Tbsp
Vegetable stock cube
1 Piece
Cashew cream cheeze
110 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Chilli flakes
2 Grams

Instructions

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1 Prep kale and garlic
Wash and strip the kale leaves from their stems. Discard the stems. Peel and finely chop the garlic
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2 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the  fettucine.
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3 Add kale
Add the kale to the pasta pot. Cook for 3 min.
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4 Remove kale
After 3 min, using tongs, carefully transfer the kale leaves straight into the food processor. Cook the pasta for a further 5-7 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. 
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5 Blitz
Add the olive oil, stock cube, cashew cream cheese, garlic (adjust the amount to your liking) and 150/200/300 ml of pasta water to the food processor. Season with salt and pepper. Add a very generous squeeze of lemon juice (at least half). Blitz for a few minutes until smooth - this is your green sauce.
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6 Serve
Return the drained fettucine to the pasta pot along with green sauce. Give everything a good mix up. Divide among plates, drizzle with olive oil and garnish with the chilli flakes (spicy!)
Tips for fussy eaters
Don't like raw garlic? Go easy!
Pro tip
Add more pasta water to the sauce if it's looking too dry. The texture should resemble thick soup.

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