180g Pasta of choice - we used orecchiette
½ red onion
2 portions of Vegan meatballs
180g Cavolo nero
2 Cloves Garlic
1 tsp Mustard - wholegrain
1 tsp Soy sauce
1/2 cup cream Vegan cream
1 Veggie stock cube
65g Ched spread
A wedge of Lemon, parsley & extra ched spread to serve
Start with the pasta - we used orecchiette but you can use tagliatelle or anything else you fancy! Cook as per the instructions - ours needed 11-13 minutes in boiling, salted water.
Heat a good glug of olive oil in a large frying pan on a medium heat. Slice ½ red onion and add to the pan - cook to soften. Once onions are brown and soft, add your vegan meatballs and fry for 5 min-ish. Add chopped kale or cavolo nero and cook for another few minutes.
Turn down the temperature and add garlic, mustard (1 tsp), soy (1 tsp), 1/4 cup pasta water, 1/2 cup cream & 3/4 stock cube (adjust to taste). Cook down a little before adding ⅓ ched spread and swirling in until melted.
Drain the pasta and add to the pan, add parsley, extra ched and a small squeeze of lemon before serving.