Ingredients (Serves 1)

• 4-5 leaves cavolo nero (or you could use kale)
• 1 handful walnut pieces
• 2 garlic cloves, chopped
• 2 tbsp grated veggie parmesan, plus extra to serve
• 75ml oat cream (or regular cream)
• 100g pappardelle pasta (or pasta of your choice)
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. In a dry frying pan, toast the walnuts for a few minutes.
2. Remove and discard the stalks from the cavolo nero and cut the leaves into pieces.
3. In a large pan of boiling water cook the chopped cavolo nero for 1 minute, then remove from the pan, keeping the boiling water.
4. Season the boiling water with salt and add the pasta. Cook for 1 minute less than the packet instructions.
5. Meanwhile, add the toasted walnuts, garlic, cream and veggie parmesan to a food processor or blender. Blend until smooth.
6. Put the frying pan back on the heat, add the oil and then stir fry the cavolo nero for a minute or two before adding the walnut cream mixture and a small amount of water from the pasta pan to heat through and cook out the raw garlic.
7. Taste the sauce to check for seasoning and add salt/pepper as necessary.
8. Drain the pasta and add to the sauce. Stir it all together so that every strand of pasta is coated in the creamy, garlicky sauce. Add some more pasta water if necessary to loosen it.
9. Allow to cook in the sauce for a minute to finish off the pasta, then serve with more veggie parmesan and black pepper on top.