Pasta dishes are one of my favorite things and I love coming up with new ones. This one was a litte bit of an experiment and I wasn’t sure weather it would turn out so great.
Obviously kale and pumpkin are a great combination, but I wasn’t so sure about adding them with the udon noddles. It turned out amazingly though, the sesame oil and the tanginess of the lemon juice tied all the flavors together so well.
Udon and Soba noodles have become a staple in my kitchen, even almost replacing Italian pasta these days. I still love spaghetti and always will. But I feel like both Udon and Soba noodles add a very welcome change to the god old pasta dinner routine.
This is such a quick, easy and super healthy dinner that will keep you full and satisfied for ages. I really hope you try it out and enjoy it!
Makes 1 serving of noodles.
- 120g Udon Noodles
- 1/2 c steamed hokkaido pumpkin
- 1/2 can white beans
- 1 cup of kale
- 2-3 spring onions
- 1 clove of garlic
- 1/4 cup of minced parsley
- 1 tsp coconut oil
- 1 tbsp sesame oil
- juice of 1/2 lemon
- salt / pepper
- Start by cutting the pumpkin into small cubes and cooking or steaming them for about 10 mins. Next place into a blender or food processor together with the white beans and some water and blend until smooth. Set aside.
- In a medium skillet heat up the coconut oil on medium heat. Start slicing the spring onion. Then add into the hot skillet, let it cook for about 2-3 minutes. Next slice the kale and mince the parsley and the garlic. Add everything into the skillet and cook for another 3 minutes.
- Add the pumpkin/bean puree into the skillet, add a little more water if needed.
- Next add the sesame oil, lemon juice and salt & pepper to taste.
- In a separate pot heat up some salted water. Cook the noodles for 3 mins. Strain and add into the sauce.
- Done and ready to serve!