Much like literally all good pasta sauces ever, this one leans heavily on being brought together by the liquid gold that is reserved pasta water. I’ve eaten this in a few different forms about five times over the past couple of weeks, alternating vegetables depending on what’s in the fridge.
Ingredients come from cupboard to plate in about 15 minutes at an absolute maximum, let this be a permanent weeknight staple if you happen to be inclined towards vegan eating.
75-100 linguine (or spaghetti, or.. whatever pasta you happen to feel like making today)
1 big handful kale leaves
1/3 block vegan cheddar, grated (both Violife and ASDA cheddar alternative are decent)
2 tbsps nutritional yeast
1 tbsp vegan spread (pure soya is my go-to of late)
pinch of mustard powder or tsp actual mustard if you have it
plenty of salt and pepper, to taste
- Put the pasta and kale into a saucepan, cover with boiling water, season with salt, and cook according to pasta packet instructions.
- Drain the pasta, reserving at least 1-2 tbsps of starchy pasta water.
- Chuck the pasta back into the pan, with the water, and keep it under a low heat. Add the soya spread, vegan cheddar, mustard powder, nutritional yeast and lots of black pepper.
- Gently swirl the pan and keep it bubbling until it forms a thick sauce.