This Autumn Greens Pasta is everything I love about a midweek pasta dish. Quick, delicious & nourishing, perfect to make in under 30 minutes with Brancourts cottage cheese adding an incredible creamy excitement to the dish with its unique flavour & texture.
Method
1.
Place a large pot of lightly salted water to boil.
2.
Meanwhile, place a large frying pan over a medium/high heat and add the olive oil, onion, garlic and thyme with a pinch of salt. Cook until softened then add the cavalo nero leaves and cover the pan with a lid to let them wilt, about 3-4 minutes. Add the chili flakes, stir and reduce the heat to low.
3.
Meanwhile, add the pasta to the water to cook for 10 minutes.
4.
In a bowl, whisk together the cottage cheese, parmesan, lemon zest & half a cup of pasta water, seasoning with salt and pepper.
5.
Drain the pasta, add to the cavolo nero pan along with the cottage cheese & toss well over a low heat to coat. The pasta and thicken the sauce.
6.
Serve with extra parmesan grated over.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
3 tbsp olive oil
1 brown onion, finely sliced
2 clove garlic, finely sliced
4 sprig thyme leaves
1 bunch cavolo nero, sliced
Salt
Pepper
1 container Brancourts Cottage Cheese
½ cup finely grated parmesan + extra to serve
Zest 1 lemon
½ tsp chili flakes
500g spaghetti
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