This delicious winter pasta recipe is a great way to get a nutty cheesy hit without having to go near a cow.

Ingredients (serves 4)

  • 150 grams of walnut halves toasted and then soaked (if you’re a few short or a few over it’ll be fine, save a few toasted but not soaked nuts to garnish, if you don't have walnuts try a different nut)
  • 2 garlic cloves, peeled
  • 4 tablespoons of nutritional yeast (or a small wedge of Parmesan or other alternative)
  • ¼ teaspoon of nutmeg grated or powder
  • 200 millilitres of oat milk (or what you have available)
  • Sea salt and cracked black pepper, to taste
  • 1 teaspoon lemon juice
  • About 10 leaves of cavalo nero, shredded (if you don’t have any, then use curly kale or even tenderstem broccoli)
  • Olive oil (or vegetable oil)
  • Chilli flakes (optional)

Serve with 500 grams of pasta,

Method

At least 2 hours before you do the following steps:

  1. Toast the nuts in a hot, dry pan over medium high heat for 4 minutes, tossing occasionally to prevent the nuts from burning. Then place in a bowl and soak in warm water so that the nuts are just covered. (The toasting is for flavour, the soaking is a creamier texture). Save just a few of the toasted nuts before soaking to crush and use to garnish.

At least 2 hours later:

  1. Turn the oven to 200 celsius. Shred the cavalo nero or curly kale into 3 centimetre strips including stalks, massage with a splash of oil and salt and pepper to coat and then a sprinkle with a pinch of chilli flakes if you like a little heat. Roast the cavalo nero in the oven for about 10 minutes or until it has crisped up a little.
  2. Place walnut halves, garlic, parmesan (or nutritional yeast), and nutmeg in a food processor or high powered blender. Blend until a well combined and broken.
  3. Next, add the oat milk. Blend until a creamy thick sauce is formed. Add the salt/pepper and lemon juice and blend once more.
  4. Cook the pasta reserve just a splash of the cooking water before draining.
  5. In the same pot that cooked the pasta (which should still be warm) heat the walnut sauce. Then, mix in the cooked pasta and a small splash of the reserved pasta cooking water to create a creamy sauce. If the sauce isn’t creamy enough to easily coat the pasta, then add in an additional splash of pasta water and toss again.
  6. Season to taste. Spoon into bowls and sprinkle over roasted cavalo nero or curly kale and crushed walnuts to garnish.

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