Spinach and cauliflower linguine with roasted kale

IMG_2895We’re back y’all! After a short hiatus, here’s the latest recipe for a 15 minute vegan pasta dish. 100% vegan, 100% delicious, 100% fuss-free.

Why you should eat me

Spinach, especially when you buy it frozen, is a cheap and easy way to add nutrition into any meal. Nutritionists recommend everyone should eat something which is dark green every day to hit that nutritional profile and I love throwing in some green spinach from the freezer when I haven’t been able to buy any. It’s a nutritional powerhouse, containing Vitamin K, Vitamin A, manganese, folate, magnesium, iron, copper, Vitamin B, Vitamin E, calcium, and potassium, amongst others.

Cauliflower is another cheap and versatile veggie which is available most of the year round in the UK, and is super fast and easy to cook. I hated it as a kid (I missed out on the joys of cauliflower cheese for so long!) but when cooked like this it tastes amazing. It’s packed with Vitamins C, B, A, and K. The trick to great cauliflower is a little salt and to never boil it or to cook it for a short time- it doesn’t need as long as you think!

Kale is another widely available and UK grown vegetable, often lauded as a superfood. It tastes fabulous when roasted and I think one of the easiest and tastiest ways to eat cabbage.  And it’s super quick and easy too- just 5 minutes in a hot oven and you’ve got crispy, tasty deliciousness.


15 minutes is all it takes from start to finish, less if using pre-cut cauliflower florets. Can’t go wrong with that!

Ingredients (serves 2):

2 Handfuls dry linguine
4 Cloves garlic, finely chopped
Onion powder
Glass white wine
4 Handfuls spinach (3 if frozen)
1/2 Cauliflower, cut into small pieces
1/2 bag kale
Olive oil (extra virgin is best)
Salt and pepper



For the pasta

  1. Place a large pan of salted water on to boil
  2. Chop garlic and cauliflower, if necessary
  3. When water is boiling, add the pasta
  4. Place a steamer over the pasta, and add the cauliflower with a lid on to steam.
  5. Heat a large frying pan
  6. When the frying pan is hot, turn the heat down low and add the wine, garlic, a generous glug of olive oil, onion powder, and salt and pepper
  7. When the garlic-wine mixture is aromatic and warm, add the spinach and mix together. Turn off the heat and leave to wilt to half its original size
  8. Check the cauliflower, and if cooked, tip into the spinach mixture.
  9. Check the pasta, and if cooked, add to the rest of the ingredients,
  10. Serve with a drizzle of olive oil and salt and pepper, or even balsamic vinegar for an extra flavour boost

For the kale

  1. Preheat an oven to 200C
  2. Rinse in a colander, shake or pat dry, and spread out on a baking sheet
  3. Sprinkle over salt and a drizzle of olive oil and mix together
  4. Roast in oven for 5 minutes until crispy




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