Aubergine & Kale Pasta

Pasta is the one I can never get bored with. Maybe because it can be varied in a million different ways. Even if you just change the shape of the pasta in the recipe, it won’t taste exactly the same. Oh yes and it's worth mentioning the many types of flours noodles are made of. I never regret trying different healthier options of pasta. For example, spelt pasta became my favourite because it has a special earthy taste, and the texture is perfectly al dente (cook it following the instructions on the package). But there are also many gluten free options available as well, like coconut, buckwheat, lentil, quinoa or even gluten free oat noodles. 

When I first made this recipe, it went down so well that I had to make it another two times in the same week. I didn’t mind as it is ready within an hour and it’s full of vegetables and nutrients. 

If you don’t have pumpkin seeds at home, you can replace them with sunflower seeds or pine nuts too. I recommend using quite a big skillet as the kale takes up much space before it gets wilted. 

Any day can be a pasta day, I hope you will enjoy! 😊

Serves 2 people.

Ingredients:

1 medium aubergine

1 garlic clove - minced

5 handful of kale

1 tsp chilli flakes

40 g pumpkin seeds

Sea salt & black pepper

3 tbsp olive oil 

Juice of half lemon

Feta cheese to taste

160 g pasta of your choice - I used whole wheat penne

Method: 

Wash the aubergine and cut in half. Sprinkle with salt and set aside for 30 minutes. (If you are running low on time, skip this part.)

Preheat the oven to 180 degrees C.

Wash and dice the aubergine. Spread them on a baking tray, sprinkle with olive oil and roast in the oven for about 15-20 minutes. 

While the aubergine is in the oven, cook the pasta following the instructions on the package.

Take a larger pan and heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and the chili flakes and cook for 2 minutes. Be careful, don’t burn the garlic because it will taste bitter. 

Add the pumpkin seeds and toast for 2-3 minutes.

Add the kale slowly, then add the lemon juice, a splash of water, season with salt and pepper and cook for about 5 minutes until wilted, turning the kale with a wooden spoon.

When the aubergine is ready, mix all the  ingredients in a large bowl and add the feta cheese cubes as well.

Serve hot or cold.