Creamy lemon veg pasta

Creamy lemon veg pasta

This is made possible by BBC Foods!


  • 175g/6oz dried pasta, such as orecchiette, casarecce or penne
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, grated
  • pinch dried chilli flakes
  • 1 tsp vegetable stock, or ½ vegetable stock cube, crumbled
  • 150g/5½oz cavolo nero, stems removed and leaves roughly chopped
  • 150g/5½oz spring greens, stems removed and leaves roughly chopped
  • 50g/1¾oz crème fraîche
  • 1 lemon, finely grated zest
  • 20g/¾oz Parmesan (or alternative vegetarian hard cheese), finely grated
  • salt


  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.

  2. Meanwhile, heat the oil in a large, deep frying pan over a medium heat, add the shallot, garlic and chilli flakes and fry for 2 minutes.

  3. Add the vegetable stock, fry for a minute, then add a ladleful of the pasta cooking water. Add the greens and cook for 5 minutes.

  4. Add another ladleful of the pasta cooking water and continue cooking for a couple of minutes.

  5. Drain the pasta, reserving the cooking water, then add the pasta to the pan with the greens.

  6. Turn the heat up to high and cook for a minute, stirring constantly, and adding a little of the reserved pasta water to make a silky sauce.

  7. Remove from the heat and stir in the crème fraîche and lemon zest. Spoon the pasta into bowls, top with the grated cheese and serve.

Banner and Image Credit: Wasimhalder

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