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    Cavolo nero and cashew spaghetti

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    Cavolo nero and cashew spaghetti

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    2 garlic cloves, chopped
    100g roasted salted cashew nuts
    2 tbsp yeast flakes
    200g pack cavolo nero, thick stems removed
    300g wholewheat spaghetti
    200g fine green beans
    2 tbsp olive oil
    1 unwaxed lemon, zest and juice
    15g (about 4 pieces) Cooks’ Ingredients frozen semi-dried tomatoes, finely chopped


    1. Whizz together the garlic, cashews and yeast flakes in a food processor or large blender until very finely chopped, then set aside 2 tbsp. Cook the cavolo nero in a large pan of boiling water for 5 minutes until very tender. Carefully lift out the leaves using tongs and drain in a colander.

    2. Cook the pasta in the pan of boiling water according to pack instructions, adding the beans for the last 3 minutes. Reserve a mugful of cooking water before draining. Meanwhile, add the warm cavolo nero to the cashew mixture in the food processor, along with the olive oil and lemon zest, and whizz until very smooth.

    3. Return the pasta and beans to the pan. Add the sauce, tomatoes and lemon juice, tossing together until nicely coated, with enough of the reserved cooking water to loosen. Divide between 4 bowls and serve scattered with the reserved nut mixture.

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    This recipe appeared in Waitrose & Partners Health, New Year 2020 issue


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    5 stars