Professional Documents
Culture Documents
Super Green Spaghetti Vegetarian Spaghetti Recipe
Super Green Spaghetti Vegetarian Spaghetti Recipe
VEGETARIAN
“This super speedy supper is a great way to transform hardy winter greens
into a deliciously silky pasta sauce. So simple, but, boy, is it good. ”
Kale, Quick & easy recipes, Healthy dinner ideas, Healthy lunch ideas,
Healthy meals, Healthy vegetarian recipes
RECIPE FROM
Ingredients Method
150 g dried spaghetti 1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
4 cloves of garlic 2. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the
leaves and the garlic to the pasta pan for 5 minutes.
200 g cavolo nero
3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the
30 g Parmesan cheese
Parmesan.
30 g ricotta cheese
4. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender
and blitz for a few minutes until super-smooth. Taste and season to perfection with
sea salt and black pepper.
The cost per serving below is generated
by Whisk.com and is based on costs in 5. Drain the pasta, reserving a mugful of cooking water.
individual supermarkets. For more
information about how we calculate 6. Return it to the pan and toss with the vibrant green sauce, loosening with a splash
costs per serving read our FAQS
of reserved cooking water, if needed, then divide between your plates.
7. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.
Tips
EASY SWAPS: Support our British cheeses – swap Baron Bigod into this recipe
in place of the ricotta cheese. This moreish English Brie-style cheese not only
bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and
burgers.
Related recipes
Related features
Related video