Meera Sodha’s vegan recipe for miso butter greens pasta | The ne

Updated at: Fri, 17 Nov 2023 19:24:25 GMT

Step 1

You’ll need a blender and a very large pot with a lid to make this dish. If you buy ready-sliced cavolo nero or kale, the stems will most likely be tender; if buying them whole, however, or if the stems are thicker than 1cm, you’ll need to strip off the leaves (do this simply by holding on tight and running your hand up the stem) and slice them by hand. Either compost the stems or freeze them to add to veg stock or soups.

Step 2

Prep 10 min

Step 3

Cook 45 min

Step 4

Serves 4

Step 5

Melt the butter in a saucepan on a medium heat. When it’s bubbling, add the garlic, fennel seeds and chilli flakes, and fry, stirring, for two to three minutes, until the garlic smell changes from raw to cooked and a bit like garlic bread.

Step 6

Add the broccoli, cavolo nero, 250ml water and salt, stir (this will be challenging, but persevere), cover, turn down the heat to medium-low and cook, stirring every few minutes, for about eight to 10 minutes, until the greens have wilted and gone tender.

Step 7

Scrape all the contents of the cavolo nero pan into a blender/food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as necessary; add a little water, if necessary, to create a silky-smooth sauce (I added about four tablespoons).

Step 8

Rinse out the greens pot, fill with water (do not salt it; miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to the packet and, when it’s got a minute to go, gently lower a mug into the water and scoop out a good amount of the starchy cooking water. Drain the pasta, return to the pot and add the sauce and toss with five or six tablespoons of the cooking water to get it to a consistency you like. Taste and add salt, if need be.

Step 9

Serve in shallow bowls topped with a good drizzle of chilli oil.

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