Ingredients
For the Green Mafaldine
- Dried mafaldine |250g| cooked al dente
- Fresh cavolo nero |250g| stems finely chopped, leaves sliced, separate
- Garlic cloves |3| grated
- Basil |Half bunch|
- Stock pot |1|
- Tahini |2 tbsp|
- Lemon |½| juiced
- Whole or plant-based milk |100ml|
- Silken tofu|150g|optional
- Nutritional yeast| 20g| optional
- Butter beans|400g tin| optional
- Burrata OR Julienne Brunno Vegan Superstraccia | |
- Herb oil or extra virgin olive oil or chilli oil | |
Ingredients
For the salad
Method
Make sauce
- Heat an inch of boiling salted water in a large frying pan until boiling, add the cavolo nero leaves for 1 mins or until softened then drain and rinse under cold water
- Add ¾ of the cooked cavolo nero leaves, basil, stock pot, and tahini to the blender
- Blend until smooth, adding a little milk if needed
- Option to blend in silken tofu and nutritional yeast for added protein
- Reserve the pan
Start sauce
- Heat a drizzle of extra virgin olive oil in the reserved frying pan over a medium high heat
- Add the cavolo nero stems and cook for 5-6 minutes until soft
- Add in the garlic and cook for a minute until fragrant
Cook pasta
- Cook pasta according to packet instructions in boiling salted water, drain, reserving a decent amount of pasta water
Combine and serve
- Add the drained pasta to the frying pan
- Tip in the blended sauce over the pasta on a low heat
- Rinse the blender with the milk to get all the sauce out and add to the pan
- Loosen with more pasta water if needed
- Taste and season with salt pepper and lemon juice
- Option to stir through butter beans for added protein
- Divide between bowls, top with burrata or superstraccia and a drizzle of herb, extra virgin, or chilli oil
Method
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