Chef's Pili-Pili British Mint Pasta with Tomato & Cavolo Nero (Vegan)
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 1 tbsp olive oil
- 30 g asparagus (for garnish)
- 2 tbsp British mint chilli sauce
- 400 g can chopped tomato
- 200 g wholemeal penne pasta
- 50 g fresh oregano, finely chopped
- 150 g fresh cavolo nero (black kale leaves)
- ½ tsp sea salt and ground white pepper
- 25 g parmesan or vegetarian alternative, grated
Method
Heat the oil in a non-stick frying pan and gently fry the curly kale, oregano and seasoned , stirring regularly, for 3 minutes (add a little water if they begin to stick).
Cook pasta following pack instructions. Add the tomatoes and British mint to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 minutes, then add the curly kale and cook more for 5 minutes.
Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and served. Voila!
British Mint Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya