Garlic + Cavolo Nero Spaghetti

Our take on the classic Spaghetti Aglio e Olio with one of our favourite greens, cavolo nero.

Ingredients

-1 people+

Metric

Method

1. 1

   Cook the spaghetti in salted boiling water until al dente and make sure you reserve a cup or so of the pasta water.

   
2. 2

   Add 3 tbsp of extra virgin olive oil to a cold pan and warm the oil on a medium heat. Next add the garlic and fry gently for 3 minutes.

   
3. 3

   Meanwhile chop the parsley stalks and roughly chop the leaves. Then add the chilli flakes and the parsley stalks (save for leaves for later) to the pan and fry for a minute.

   
4. 4

   Add the cavolo nero, lemon juice and half a cup or so of pasta water. Cook for 3-4 minutes. Next stir in the cooked spaghetti and add more pasta water if you need to loosen up the sauce.

   
5. 5

   Remove the pasta from the heat. Stir in most of the parsley leaves along with pinches of salt and pepper.

   
6. 6

   Serve with a drizzle of extra olive oil, the remaining parsley and some grated vegan parmesan.