Cheesy Green Spaghetti – Montessori St Nicholas Garden Recipe
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.