The bright green of this buttery miso pasta sauce is thanks to the addition of a generous amount of cavolo nero, which imparts its unique bitter, tangy flavour to lift up this simple dish.
Joshua McFadden’s kale sauce has been a cult sensation, coaxing cooks around the world to eat 450g of cavolo nero in one sitting. It’s impressive on many levels: the volume of green, the simplicity and the excellent flavour. I’ve made it many times, losing the Parmesan but adding some fennel seeds, chilli and miso instead. Like all the best recipes, it has taken on new life in my kitchen and, with thanks to Joshua, here’s my version.
Serves: 4
Total Time: 55min
Prep Time: 10min
Cook Time: 45min
INGREDIENTS
- ESSENTIAL: a blender and a very large pot (around 5L) with a lid
- 60g unsalted butter, vegan or dairy
- 5 cloves of garlic garlic, chopped
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 100g broccoli, chopped
- 400g cavolo nero, leaves stripped and sliced
- ¾ tsp salt
- 2½ tbsp white miso pasta
- 3 tbsp extra virgin olive oil
- 500g orecchiette
- chilli oil, or extra virgin olive oil, to finish
METHOD
-
Melt the butter in a saucepan on a medium heat. When it’s bubbling, add the garlic, fennel seeds and chilli flakes, and fry, stirring, for 2 to 3 minutes, until the garlic smell changes from raw to cooked and a bit like garlic bread.
-
Add the broccoli, cavolo nero, salt and 250ml of water, stir (this will be challenging, but believe in yourself), cover, turn down the heat to medium-low and cook, stirring every few minutes, for 8 to 10 minutes, until the greens have wilted and become tender.
-
Scrape all the contents of the cavolo nero pan into a blender or food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as necessary; add a little water, if needed, to create a silky-smooth sauce (I add about 4 tablespoons).
-
Rinse out the greens pot, fill with water (do not salt it: miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to the packet instructions and, when it’s got a minute to go, gently lower a large mug into the water and scoop out a mugful of the starchy cooking water.
-
Drain the pasta, return it to the pot, add the sauce and toss with around 6 to 8 tablespoons of the cooking water to get it to a consistency you like. Taste and add salt, if need be.
-
Spoon out on to a serving platter and drizzle over with chilli oil or extra virgin olive oil.
If you have a glut of carrots that need using up, this filling and fragrant curried laksa uses a full kilo!
Kasoori methi, or dried fenugreek leaves, adds a touch of savoury nuttiness to the creamy tomato sauce of this easy one-pot baked paneer dish from Meera Sodha. A hearty vegetarian main course that is perfect for feeding a crowd.
A vibrant curry from the plant-based cookbook East.
A vegan interpretation of pad thai that brings something new in the form of purple sprouting broccoli.
A boldly flavoured, jammy, pudding-like cake from Meera Sodha's cookbook East.
Check out book recommendations from author Dolly Alderton.
This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
This ice cream is vegan, dairy-free and gluten-free (as long as you use gluten-free miso), so it’s great if you’re catering for people with different dietary requirements.
There’s a love affair to be explored with spice and dairy, and this is the showcase for it!
When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.