An easy, quick vegetarian pasta that’s perfect on colder days

Warm yourself up with this wintery pappardelle with greens and yoghurt recipe

  • SERVES: 2-3
  • PREP TIME: 5 mins
  • COOK TIME: less than 10 mins
  • IDEAL FOR: meat-free Mondays, vegetarian meals, family meals, midweek meal

This is a Nigel Slater recipe and one I thought was so simple but nice ‘n tasty.

I also felt rather healthy cooking it, using loads of green veggies.

And natural yoghurt rather than cream or too much butter (but I do love butter!)

Pappardelle with greens and yoghurt


  • 2 onions, medium to large, sliced thinly
  • 3 tbsp, olive oil
  • 250g chard leaves, or other nice green leaves
  • 200g, spinach
  • 200g, pappardelle
  • 2, garlic cloves, thinly sliced
  • 50g, butter
  • 100ml, natural yoghurt
  • a little smoked paprika


  1. Peel and thinly slice the onions.
  2. In a deep frying pan (or casserole dish), add the oil over medium heat and cook the onions until soft and caramalised – approx.. 10 mins. Remove the onions from the pan and set aside.
  3. Add the green chard leaves to the pan and cover tightly and let them cook in their own steam for a minute or two, then turn the leaves over, cook for a minute longer, then remove and drain.
  4. Repeat with the spinach. Gently squeeze the water from the chard and spinach, then roughly chop and add them to the onions.
  5. Cook the pappardelle (to the packets instructions).
  6. Thinly slice the garlic. Melt the butter in the pan over medium heat, add the garlic and let it cook for a couple of minutes until it starts to turn golden, then add the chopped leaves.
  7. Drain the pasta, keep about 50ml of water in the pan, then toss it with the onions and greens.
  8. Transfer the onions, greens and pasta to shallow bowls, then trickle with yoghurt and dust with a little smoked paprika.

Recipe: @NigelSlater

Pappardelle with greens and yoghurt

For another great veggie pasta recipe, visit here.