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What's your favourite type of pasta? Here's a bowl of Wild Garlic & Cavolo Nero Paccheri by @happyskinkitchen 😋
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Get the recipe👇🏻
Ingredients:
50g of cavolo nero - destemmed
1/2 medium size courgette (zucchini)
a generous handful (about 30g)l of wild garlic - if you can't find it sub with 1 garlic clove
2 tbsp of nutritional yeast
a generous handful (about 30g) of basil leaves
2 tbsp of good quality extra virgin olive oil
generous pinch of salt & pepper
Serve with:
2 portions of pasta of your choice - I have used paccheri
a generous sprinkle of vegan cheese
a drizzle of extra virgin olive oil
Using the largest hole in the grater grate the courgette. Using a nut milk bag or a tea towel squeeze out all the water from the courgette.
Bring a pan of salted water to a boil. Add in your pasta, then add in the cavolo nero. Blanch it for 30 seconds then remove it and add it to your blender together with the grated courgette, wild garlic, nutritional yeast, basil, extra virgin olive oil, salt & pepper. Blend until smooth. Before draining the pasta save 2 tbsp of the cooking water and add it to the green sauce. Stir to combine.
Drain the pasta and add it back to the pan, mix with the sauce and serve with vegan cheese and extra virgin olive oil.
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