Our spinach pasta with savoy cabbage and gorgonzola is a quick and easy weekday dinner. For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
Vegetarian
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 1 tbsp olive oil
- 2 echalion shallots, finely sliced
- 2 garlic cloves, crushed
- 1 tsp honey
- 1 savoy cabbage, shredded
- ½ lemon, zest, plus a squeeze of juice to serve
- 250g Seeds of Change Organic Spinach Trottole Pasta
- 75g gorgonzola piccante, cut into small pieces
Method
Heat the oil in a large, wide pan set over a medium heat. Finely slice the shallots and fry them for 8 minutes until lightly golden. Crush and stir in the garlic, cooking for 1 minute, then add the honey, cabbage and 3 tbsp water; fry for another 3-4 minutes until just wilted. Add the lemon zest and season.
Meanwhile, simmer the pasta in a pan of boiling salted water for 8 minutes. Scoop out a cupful of the cooking liquid, then drain. Tip the pasta into the wide pan with 3 tbsp of the cooking liquid; toss everything together over a high heat. Fold through small pieces of the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
Cook’s tip
For added crunch, sprinkle some roughly chopped toasted hazelnuts over the top of the pasta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,749kJ/ 433kcals |
|---|---|
Fat | 11.3g |
Saturated Fat | 4.8g |
Carbohydrates | 62.2g |
Sugars | 9.2g |
Fibre | 7.9g |
Protein | 16.6g |
Salt | 0.9g |
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