Wednesday, 8 May 2019

What We Ate Wednesday--Olive Tapenade Pasta with Kale and Roasted Tomatoes

Hello lovelies! This is another quick but delicious meal that we have been eating on a Saturday night after we both get home late from work. It comes together in a snap (especially so if you have made your olive tapenade ahead of time) and tastes gorgeous.

If you can't remember how to make the olive tapenade then click {HERE}. I make a huge batch and freeze it, so all I have to do is defrost it overnight in my fridge when I plan to use for the next day. 

This is so delicious and has a real umami savoury quality. The roasted tomatoes add vibrant colour and sweetness and really compliment the salty olives and cheesy sprinkles. Plus you get a serving of kale. What's not to love?

Olive Tapenade Pasta with Kale and Roasted Tomatoes


Move your oven rack to the highest place and turn on your grill or broiler. I set my temperature at 220 degrees C/425F.

You need:
1 cup olive tapenade
100 grams of kale, destemmed and torn into small bites (about 4 cups?) 
juice of half a lemon
6 TB nutritional yeast flakes
(GF) pasta for two 

1. Make your olive tapenade. Or be like me and have some already made that you defrosted. Click {HERE} to remind you how to make it.
2. Tear up your kale
3. Juice half a lemon
4. Boil your (GF) pasta according to package directions. I used 2 cups of dry pasta for 2 people. 

Meanwhile roast your tomatoes:

Punnet cherry tomatoes (250g)
Slice in halves or quarters and drizzle with
1 TB olive oil
2 tsp balsamic vinegar
generous salt and pepper


Arrange cut side up in a roasting pan.
Roast 15 minutes under the grill until collapsed and slightly blackened.

1.When your pasta is boiling and the tomatoes are roasting, cook your kale with a splash of water in a large pot until bright green and reduced. Add the olive tapenade, the nutritional yeast flakes and the lemon and stir until heated through. 

2.When the pasta is ready, drain it in a colander and add it to the kale and olive mixture. Divide the mixture into two bowls and top with the roasted tomatoes. 

 That's literally it. It doesn't even feel like a recipe. And it comes together in a snap when you are tired, but want something healthy. 

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