Cavolo Nero and Chilli Pasta


  • 60 g pasta, uncooked
  • 3 leaves of cavolo nero (black kale)
  • 40 g frozen peas
  • 1 tsp olive oil
  • 20 g chopped white onion
  • 1 garlic clove, minced
  • pinch of sea salt
  • ¼ tsp hot chilli powder
  • ¼ tsp dried rosemary


  • Start boiling the pasta in salted water according to the packet instructions. I like my pasta al dente so I usually time about 7 mins and go from there.
  • Wash the kale and cut off the stems. I had about 30 g of kale after doing this. Finely chop the leaves and set aside.
  • Heat the olive oil in a saucepan and add the onions. Fry until soft, then add the garlic and cook for another minute, before adding the chopped cavolo nero, peas, sea salt, chilli powder and rosemary. Then continue to stir for another couple of mins while the kale cooks.
  • Drain the pasta and toss with the kale, then top with nutritional yeast.

Notes: so there’s a food coop at my uni and I ordered a veg box from them last week and it turned up with a lovely pile of kale inside! So of course, I had to make kale pasta :)

300 calories (not including nooch)

Tomato Pesto Pasta

1 6 oz. jar of tomato paste
⅓ cup pine nuts, toasted
¼ cup fresh flat leaf parsley, minced
¼ cup fresh oregano, minced
¼ cup fresh basil, minced
½ cup olive oil
½ cup Nutritional Yeast
1 garlic clove, smashed and diced
½ tsp. salt
Freshly ground pepper to taste
Your Favorite Pasta

Basmati rice bowl with spinach, kidney beans, tomato salsa, avocado, vegan sour cream, nutritional yeast, salt, pepper, and lime juice

Creamy Vegan Roasted Potato Soup

Serves 6

4-5 large potatoes, cubed
1 large onion, roughly chopped
2 stalks celery, chopped
2 large cloves garlic, peeled and smashed
1 Tbsp. coconut oil, melted
½ tsp. dried thyme
sprinkle of smoked paprika
sprinkle of ground black pepper
sprinkle of garlic powder
4 cups low sodium vegetable broth
dash of dried thyme
dash of red pepper flakes
dash of dried rosemary
1 Tbsp. nutritional yeast
½ cup non-dairy milk (I prefer almond milk here)