Greetings Hive foodies. This week I got all excited. Recently a guy started growing organic kale here in Kampot, Cambodia and he brought me a big bag the other day.
Though we have Chinese kale at the markets, nothing beats the taste of real, curly leaf kale. I ate a few leaves raw when the bag arrived. That's how much I missed the flavor 😋
Another amazing found this week was the 100 percent chickpea flour pasta. It was not cheap but OMG it tastes soooo gooood. Plus, it is gluten-free.
Though we still eat gluten, we try to limit gluten-containing products to an absolute minimum. My husband has an autoimmune disease so he has to be very careful with them.
Why Kale Has A Superfood Status
Kale is considered a superfood because it is it's jam-packed with vitamins, minerals, and several other compounds that are beneficial to overall health.
Kale has very high levels of vitamin A, C, and K. To give you an idea, a single cup of chopped kale provides more than your recommended daily allowance of these vitamins.
Furthermore, this yummy leafy green is also a good source of vitamin B6, calcium, thiamine, folate, iron, protein, fibers, and several other essential phytonutrients to prevent inflammation, cancer, premature aging, and much more.
CREAMY KALE AND MUSHROOM CHICKPEA PASTA (V, GF) 🥬🍄
Though I got my husband eating mushroom pate, mushrooms are still not his thing. It has something to do with their texture.
With him being in the capital for work for a few days, I invited a friend for dinner… luckily she loves mushrooms and kale too.
Plus, this dish is so easy and super fast to make it gave us plenty of time to catch up.
INGREDIENTS (SERVES 2)
- Half a package of chickpea pasta (approx 125-150g), uncooked
- ½ cup raw cashew nuts
- ¾-1 cup water
- ½ cup yellow bell pepper, chopped
- ½ cup onion, chopped
- 3-4 cloves of garlic, minced
- 4-5 cups fresh kale, chopped
- 3 cups of mushroom, sliced (I used a mix of king oyster mushrooms and shitake)
- Himalayan pink salt and black pepper to taste
- Splash of lime or lemon juice
Directions
Soak the cashew in boiling water for 30 minutes. When soaked, drain and add the nuts to a blender with ¾ cup water. Mix until you have a smooth and creamy cashew milk. Set aside.
Over medium heat, cook bell pepper and onion with cooking oil or vegan butter until soft. This will take about 5 minutes. Stir regularly. Then add the garlic and cook for one minute more.
Meanwhile, boil chickpea pasta in lightly salted water according to the instructions on the package. When ready drain.
Add the chopped kale to the onion-bell pepper mix and cook until wilted. Season with salt and pepper to taste.
Either transfer the mix to a bowl or use a separate pan to cook to mushrooms in olive oil or vegan butter. When the mushrooms are cooked, add the cashew milk to the pan and cook until thickened. Add a splash of lime/lemon juice, salt, add pepper to taste.
Combine the creamy mushroom sauce, kale mix, and pasta. Mix well and serve.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
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The kale looks like heaven! I have never heard of chickpea pasta but you got my wheels turning. Your dish is killing me right now. It's packed full of goodness and taste. I need some now!!!!
It's so funny that when your husband goes away you bring out the mushrooms haha!
You should enter it in the planbased challenge. You have noodles and cashews as ingredients listed.
Thanks ღ I know you love shrooms. Your recipes always make me so hungry! Not only the ones with the mushrooms lol.
Sometimes we do cook mushrooms when he is home but then it is easier for me to eat them when he is gone. Otherwise, you have to keep things separated and make sure he has something else instead of the mushrooms.
I was looking for a Mushroom Pasta recipe for so long, all I could find was mushrooms added to the usual white sauce pasta. This one looks interesting, let me give it a shot. Thanks for sharing :)
Thank you. I hope this recipe was a source of inspiration to you. Have a beautiful day!
Oh my word! And I feed handfuls of kale to our chickens! I love kale - especially in veggie juice. But your pasta looks so yummy. My favourite pasta is with mushrooms. But I love your recipe! We also get Barilla pasta here in SA (and it is also SO expensive) although I've never seen chickpea flour pasta. I LOVE chickpea. Maybe I should try make my own, considering I have the pasta machine.
Haha... I bet your chickens love it. I think Barilla sells all over the world. We used to have them in Belgium too. But indeed, this was the first time seeing the chickpea pasta. I bought some boxes so let's hope they keep restocking as this is the thing in Cambodian supermarkets, you find something great, you buy it once and then it never returns to the shelves when it goes out of stock. Have a beautiful day!
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Thanks for the support. Much appriciated!
And wow does that look so delicious and healthy too.
that would be one of hose great comfort foods- but without all of the fats and nast processed foods in them.
I'm definitely going to try that cause it looks like such a great combo and just like your hubby, I too am not that into shrooms because of the texture but don't mind them when they're chopped up in dishes like this.
What a great and simply delicious recipe! Thanks so much for sharing- especially letting us know about the chickpea pasta- that is a huge bonus.
I am not gluten free but like to stay away from regular flour based pasta simply because of the sugars in them that they create when digesting, so I will definitely be on the lookout for them here too!
Thankyou so much for sharing!
Thanks! I absolutely loved this dish and the chickpea pasta. So good. I only wished that my husband would eat them too when chopped up. I am such a mushroom lover. But then I found ways to add them to my dishes by cooking and adding them separately. Have a beautiful day!
Well I am going to have a go at cooking this dish even if your hubby doesn't like it! 🤣
Have a wonderful week!