A cavolo and walnut pasta so creamy you’d never know it was vegan

20 Apr, 2023 | Recipes

Sophie Wyburd @sophiewyburd

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Sticky honey salmon recipe served with greens and chili

The walnuts in this super-green pasta dish give the sauce SO much creaminess, you’d never know it was a vegan meal. 



  • 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


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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