Roasted red pepper soup with crispy croutons
Warm up on colder evenings with this vibrant soup, spiked with fiery chilli powder and harissa. The crispy croutons are optional but add a satisfying crunch
Cavolo nero pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 garlic cloves
- 200g cavolo nerowoody stalks removed, roughly chopped
- 40g parmesanor vegetarian alternative, grated
- 10g basilroughly torn
- 150g fresh lasagne sheetsroughly torn
- 1 tsp chilli flakes
Nutrition: Per serving
- kcal400
- fat9g
- saturates4g
- carbs56g
- sugars3g
- fibre8ghigh
- protein20g
- salt0.4g
Method
step 1
Bring a large pan of salted water to the boil. Peel the garlic cloves and boil with the cavolo nero for 4-5 mins, then transfer to a blender or food processor using a slotted spoon (keep the water boiling, as you will use it to cook the pasta). Add 30g of the cheese, the basil and a splash of the cooking water to the cavolo nero mixture, season, then blitz until smooth and bright green. Transfer to a wide frying pan and warm through over a low heat.
step 2
Cook the torn lasagne sheets in the pan of boiling water for 2-3 mins until just cooked, stirring to separate. Transfer to the sauce using tongs, and mix to combine.
step 3
Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.
