Blond Puttanesca
with Chickpeas & Lemon Olive Sauce
INGREDIENTS
- 3 garlic cloves, thinly sliced
- 4 oz kale, chopped
- 13.4 oz chickpeas, drained and rinsed
- 1 tsp dried oregano
- ¼ tsp red chile flakes
- 6 oz gluten-free penne pasta
- 1 oz vegan oat butter
- 1 lemon, zested and juiced
- 2 tbsp vegan parmesan
- 2 oz chopped olive tapenade
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the pasta. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 2 to 3 minutes. Add kale, chickpeas, oregano, and as much of the red chile flakes as you’d like, and cook until kale wilts, 1 to 2 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you’re sensitive to spice, omit or use only a small amount of the red chile flakes.
Add penne to the boiling water and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta water and drain the pasta. Return cooked pasta to the pot and toss with butter to prevent sticking. (4-serving meal: reserve 2 cups pasta water)
Add reserved pasta water, 2 tbsp olive oil, and a pinch of salt and pepper to the skillet with the chickpeas. Cook until liquid reduces slightly, 3 to 5 minutes. Add penne and toss. Add lemon zest, just 1 tbsp lemon juice, parmesan, tapenade, and stir. Taste, and add salt and pepper as needed. (4-serving meal: use 4 tbsp olive oil, 2 tbsp lemon juice) TIP: If you like more citrus flavor, add more of the lemon juice.
Divide the blond puttanesca with chickpeas and lemon olive sauce between large plates. Bon appétit!
SIMILAR RECIPES
AUTUMN SQUASH BOLOGNESE with Penne & Sun-Dried Tomato Salsa
SPRING VEGETABLE GNOCCHI with White Beans & Lemon Basil Butter
QUINOA TABOULI with Roasted Vegetables & Tzatziki Sauce
BUTTER ROASTED TOMATO GRATIN with Farro & Toasted Breadcrumbs
CURRY ROASTED CAULIFLOWER with Masala Chickpeas & Ginger Cucumber Salsa
