Crab Pasta with Kale

Crab pasta with kale is a comforting yet light meal with a combination of refreshing and lively flavours. The aromatic coriander, fresh lime and chilli lift the softer flavours of the pasta, crab and avocado, Delicious flavours all tied together with a garlic and vermouth sauce.

What’s more, it’s quick and easy to prepare and packs a good nutritional punch too!

Crab Pasta with Black Kale

Serves 4 as a main course

1 tbsp coconut oil

2 red onions, chopped

2 cloves garlic, chopped

1 cup dry vermouth

2 tbsp tomato puree

30 g anchovies, drained

250g white crab meat

4 large handfuls black kale, rinsed and chopped

150g sweet corn nibs, drained

Juice of ½ lime

2 tbsp fresh coriander, chopped

2 avocados, skinned and chopped chunky

Pinch chilli flakes

2 tbsp parmesan, freshly grated

Salt and black pepper to taste

Fettucine pasta, cooked according to packet instructions

How to prepare crab pasta with kale

In a frying pan, melt the coconut oil. Add the onions and fry for a couple of minutes, then add the garlic. On a low heat fry for a further 5 minutes. Add the vermouth and turn up the heat to medium. Cook until the vermouth has reduced by 70%.

In the meantime, bring a pan of water to the boil for the pasta. Cook the pasta according to packet instructions.

Once the vermouth has reduced sufficiently, add the anchovies to the frying pan and let them melt. Add the tomato puree, sweet corn, lime juice, coriander and crab and stir to combine.

Set the crab pan aside while you steam the black kale. Steam the kale for approximately 7 minutes. Drain the pasta, combine with the kale and top with the contents of the crab pan. Finish off by scattering the avocado chunks over the top with a grating of fresh parmesan, salt and black pepper.