Kale Tagliatelle

Kale Tagliatelle

Cooking time: 15 min
Portions: 4-6


1 pack of Pulled Oats® Nude
300 g tagliatelle
1 red onion
1-2 garlic cloves
200 g sun-dried tomatoes
100 g seedless Kalamata olives
200 g plum cherry tomatoes
1 handful of chopped kale
1 handful of chopped basil
1 tsp thyme
1 veg stock cube
0,5 dl olive oil


  1. Chop garlic cloves and red onion. Fry until golden.
  2. Chop sun-dried tomatoes. Add into frying pan with Pulled Oats® and thyme. Fry for 2-3 minutes.
  3. Mix in plum tomatoes, crumbled stock cube, kale, Kalamata olives and oil from sun-dried tomatoes. Mix well.
  4. Cook pasta and add it into the mix.

Garnish with fresh basil.