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
- Peel and thinly slice the onions.
- 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.
- 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.
- Repeat with the spinach. Gently squeeze the water from the chard and spinach, then roughly chop and add them to the onions.
- Cook the pappardelle (to the packets instructions).
- 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.
- Drain the pasta, keep about 50ml of water in the pan, then toss it with the onions and greens.
- Transfer the onions, greens and pasta to shallow bowls, then trickle with yoghurt and dust with a little smoked paprika.
For another great veggie pasta recipe, visit here.