Wholewheat Fettuccine with Kale, Caramelized Onions & Goats Cheese

I often get asked if I eat pasta? And the answer is, absolutely. Absolutely, yes. I’ve always loved pasta and there are wonderfully healthy ways to enjoy it. Firstly, any food that is such a strong part of a country’s culture and heritage, in this case Italian culture, has to have some serious nutritional benefits. When a food has sustained people for so long, you can be sure there’s a reason for it. With the overload of  nutritional information out there on the world wide web, it is easy to get confused. But let’s be clear, it aint pasta that’s invading the food chain and causing people to get fat. Make no mistake, that’s fast food.

Sure, how much pasta you eat, what you eat it with and how you eat it, definitely comes into play. These days the options for wholewheat pasta are endless, gluten free, quinoa or rice based versions are available at most health food stores. So, if you’re interested in a healthy, satisfying, wholegrain, vegetarian, plant based recipe (have I sold you yet?), here’s an amazing option from Amy Chaplin. And the beauty of this pasta is, if Kale’s not for you, switch it up with your preferred veggies. Mushrooms work a treat xx

Wholewheat Fettuccine with Kale, Caramelized Onions & Goat’s Cheese
Recipe Adapted from Amy Chaplin
At Home in The Whole Food Kitchen

Ingredients
1-2 tbs olive oil
2 red onions
Sea Salt
1 pack wholewheat fettuccine
1 bunch kale, finely chopped
Goats cheese (Amy Chaplin swears by the Meredith Dairy Marinated Goats Cheese, I can vouch for it too)
Freshly ground pepper

Directions
1. Warm the olive oil in a large frying pan over medium heat. Saute for 10 minutes or until onions begin to brown. Add 1tsp sea salt, lower heat and continue to cook for 15-20 minutes or until onions are translucent and caramelized.
2. In the meantime boil a large pot of water, add salt and cook pasta as per pack instructions. Once cooked, drain and return to the pan.
3. Once the onions are caramelized, add the kale, cover with the lid and cook for 6-8 minutes, stirring occasionally.
4. Once cooked, add the onion and kale mixture plus some feta cheese to the pasta and stir gently to combine.
5. To serve season with sea salt and pepper, an extra sprinkle of feta and divide evenly amongst serving bowls xx