Vegan Zucchini, Kale, Pulse Penne Pasta

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2


1 packet pulse penne pasta

2 x medium-sized zucchini, grated

1 punnet cherry tomatoes, cut in halves

½ cup kale, sliced finely

1 garlic clove

3 sprigs of lemon thyme

3 tbsp extra virgin olive oil

Salt & pepper


Cook pasta as per packet directions in a pot of salted boiling water.

Heat olive oil, garlic and thyme in a pan on medium heat, and infuse garlic into oil for 2 minutes. Add the tomatoes into the pan and cook for 3 minutes.

Add a ladle of pasta water into the pan, and using the back of your wooden spoon, slightly crush the tomatoes to release the meat of the tomato. Add grated zucchini and cook for a further 3 to 5 minutes season with salt and pepper. Remove garlic clove from the pan. Then add the kale and cooked pasta to the pan and combine in the sauce. If the sauce is a little thick add some extra pasta water.


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