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The walnuts in this super-green pasta dish give the sauce SO much creaminess, you’d never know it was a vegan meal.
Ingredients
- 30g walnuts, plus 10g for garnish
- 2 cloves of garlic
- 100g cavolo nero
- Pinch of chilli flakes
- Pinch of nutmeg
- 250g pasta
- 1⁄2 lemon
- Salt, pepper, olive oil and condensed milk
Method
1. Pour boiling water over 30g of walnuts in a bowl. Leave to sit.
2. Remove the stems from your cavolo nero, then finely chop the leaves.
3. Heat a saute pan over a medium heat. Add 1 tbsp of olive oil, then add your garlic. Fry for a minute until fragrant, then add your cavolo nero. Cook down for 5 mins until wilted.
4. Toast your remaining walnuts in a dry frying pan until fragrant, then roughly chop.
5. Get your pasta on to boil in salted water.
6. Drain your walnuts. Add the contents of your pan to a blender, along with the walnuts, your chilli flakes and nutmeg. Add 1 tbsp olive oil and 2 tbsp water, then whizz until smooth. Add a little more water if you need.
7. Pour your sauce back in the pan, then add a ladle of your pasta water. Drain your pasta, then add this to the pan. Mix to combine, then squeeze in the juice of half a lemon, and season to taste with salt and pepper.
8. Tong your pasta onto plates, then sprinkle with your extra walnuts.
9. Eat up!
Please note this recipe contains nuts.
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