COOKING WITH KIDS: CHEESY GREEN SPAGHETTI
Created for the Montessori St Nicholas RHS Chelsea Flower Show Centenary Garden, this recipe utilised the vibrant kale and herbs that were growing in the garden. It is a quick & tasty recipe - perfect for a week night family supper.
Kale is a vegetable that grows very easily in the UK. It contains many vitamins and minerals and comes in many different colours, including purple as well as green! This recipe creates a vibrant green sauce and is super tasty.
300g dried spaghetti
3 tbsp olive oil
1 small onion, peeled and finely diced
1 courgette, grated
1 head kale (or 100g), washed and finely sliced
100ml chicken or vegetable stock, or water
4 tbsp cream cheese or soft cheese
1/2 tsp salt
50g grated cheese
Bring a large pan of salted water to the boil. Add the pasta and cook until just soft to bite. Drain and set aside, setting aside a few tablespoons of the pasta water.
Whilst the pasta is cooking, heat the butter in a large frying pan. When melted, add the onion and salt and cook until soft, but not browned. Add the grated courgette and cook for a further 3 minutes. Add the kale and the stock and cook until the kale has softened. Add the peas and cook for 2 more minutes. Place the contents of the frying pan into a blender, or a large bowl and use a stick blender. Add the pasta water, cream cheese and cheese pulse until a slightly chunky sauce is formed.
Mix the pasta and the sauce together to serve.