You don’t need meat to make a meal of it...
Here's how to make spinach and kale pasta with crispy brussels sprouts that serves two people and is only 577 calories.
Serves 2
Ingredients
100g Brussels sprouts, finely sliced
1 1/2tsp olive oil
150g uncooked gluten-free vegan pasta
For the pesto:
335g fresh spinach
335g kale leaves, stems removed and chopped
2tbsp cashews
1tbsp dried basil
2tbsp extra-virgin olive oil
Juice 1/2 lime
1tsp minced garlic
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Low Calorie chocolate bars - SLIDER
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1 of 11Nestlé Kit Kat
Calories in two fingers of Kit Kat (21g): 106kcalHave a break, have a Kit Kat, and don't feel weird about it because there's only 106 calories in two bars of it – for calories that low, you can have four.
2 of 11Cadbury Fudge
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5 of 11Nestlé Aero
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6 of 11Cadbury Creme Egg
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7 of 11Malteasers
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STEP 1
Preheat oven to 230°C/fan 210°C/gas mark 8. Line a baking tray with baking paper.
STEP 2
Toss the sprouts with the oil and season with salt and pepper. Spoon on to the tray and roast for 10–15 mins until crisp.
STEP 3
Cook the pasta according to the pack instructions. Drain, reserving 125ml of the cooking water. Return the pasta to the pan.
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STEP 4
Place the pesto ingredients in a food processor with 4tbsp of the cooking water and season to taste. Process until smooth. If needed, add more cooking water, 1tbsp at a time, until the desired consistency is reached.
STEP 5
Toss the pesto into the pasta.
Serve topped with the crispy Brussels sprouts.
Make it different
Roast a selection of chopped veg, then toss through the mixture instead of topping with the crispy sprouts.
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Accidentally vegan: foods you didn’t realise are completely plant-based
From The Greenprint by Marco Borges with introduction by Jay-Z and Beyoncé (£18.99 paperback, £3.99 eBook, HQ, HarperCollins).