Eggplant & Kale Pasta

At my local farmer’s market there is a fresh pasta stall. They make amazing flavoured spaghetti and fettuccine, including red pepper, beetroot and porcini. Last weekend I chose red pepper fettuccine and used it in a delicious kale, eggplant and pesto pasta.

I am not a big pasta eater. I didn’t grow up with it (except lasagne, which I love) and have never had much of an inclination toward it.

My housemate on the other hand loves pasta, is picky about buying it and makes her own delicious ravioli. She has inspired me to reconsider pasta.

The inspiration for this pasta sauce was very much a matter of available in the house. Whilst at the market I had also bought kale (to make kale chips), had homemade vegan pesto in the freezer, and the night prior had made grilled eggplant.

1 ingredientsI started by chopping the kale and wilting it in a frypan with a little bit of water. I strongly recommend wilting, steaming or boiling curly kale before using in pasta as the leaves are quite tough.

2 kaleNext, slice the grilled eggplant and add it to the wilted kale.

3 grilled eggplantTo prepare the pasta, bring a pot of water to the boil, add salt and oil and then add the pasta. Cook until tender, then drain.

Once you have drained the pasta, put it back in the pot, add the pesto, kale and eggplant.

4 DSC00290Ready to serve. Tasty and easy!

5 DSC00297

Ingredients: fresh fettuccine pasta, curly kale, grilled eggplant and pesto

Equipment: chopping board, knife, frypan, pot, colander


  1. Kale – chop, then wilt in the frypan with a small amount of water
  2. Eggplant – chop the eggplant and add to kale
  3. Pasta – cook the pasta and drain once tender
  4. Combine all ingredients in the pot, then serve.

Lesson learnt: kale is easy to burn! Adding water to the kale in the frypan and wilting it is easier than trying to dry fry (without oil) the kale. I tried to dry fry, but I forgot about it and it burnt 😦

6 DSC00274



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