Creamy lemon veg pasta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- HealthyVegetarian
A delicious way to eat your greens! This quick, creamy pasta dish includes chilli flakes and lemon zest to wake up your taste buds.
Each serving provides 571 kcal, 20g protein, 65g carbohydrate (of which 7g sugars), 23g fat (of which 10g saturates), 11g fibre and 0.6g salt.
By Tally Rye
Ingredients
- 175g/6oz dried pasta, such as orecchiette, casarecce or penne
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, grated
- pinch dried chilli flakes
- 1 tsp vegetable stock, or ½ vegetable stock cube, crumbled
- 150g/5½oz cavolo nero, stems removed and leaves roughly chopped
- 150g/5½oz spring greens, stems removed and leaves roughly chopped
- 50g/1¾oz crème fraîche
- 1 lemon, finely grated zest
- 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated
- salt
Method
Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 4–5 minutes, stirring regularly, until wilted. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.
Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce.
Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve.
