Miso Butter Greens Pasta

by Meera Sodha
Star 4.0
    15m prep time
    40m total time
    Medium level
    11 ingredients

Joshua McFadden’s kale sauce has been a cult sensation, coaxing cooks around the world to eat 450g of cavolo nero in one sitting. It’s impressive on many levels: the volume of green, the simplicity and the excellent flavour. I’ve made it many times, losing the Parmesan but adding some fennel seeds, chilli and miso instead. Like all the best recipes, it has taken on new life in my kitchen and, with thanks to Joshua, here’s my version.

Method

Based on 4 servings, adjust as needed.

Step 1

Melt the butter in a saucepan on a medium heat. When it’s bubbling, add the garlic, fennel seeds and chilli flakes, and fry, stirring, for 2 to 3 minutes, until the garlic smell changes from raw to cooked and a bit like garlic bread.

Step 2

Add the choped broccoli, cavolo nero leaves, and a little salt and 250ml of water (if cooking for 4), stir (this will be challenging, but believe in yourself), cover, turn down the heat to medium-low and cook, stirring every few minutes, for 8 to 10 minutes, until the greens have wilted and become tender.

Step 3

Scrape all the contents of the cavolo nero pan into a blender or food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as necessary; add a little water, if needed, to create a silky-smooth sauce (I add about 4 tablespoons to serve 4).

Step 4

Rinse out the greens pot, fill with water (do not salt it: miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil. Cook the pasta according to the packet instructions and, when it’s got a minute to go, gently lower a large mug into the water and scoop out a mugful of the starchy cooking water.

Step 5

Drain the pasta, return it to the pot, add the sauce and toss with around 6 to 8 tablespoons of the cooking water to get it to a consistency you like. Taste and add salt, if need be. Spoon out on to a serving platter and drizzle over with chilli oil (if you like) or extra virgin olive oil.
  • Ingredients
  • Based on 4 servings
  • 5 Garlic Cloves, chopped 1 x Sainsbury's Garlic
  • 500g Orecchiette 1 x Sainsbury's Orecchiette, Taste the Difference 500g
  • 60g Unsalted Butter, vegan or dairy 1 x Sainsbury's British Butter, Unsalted 250g
  • 0.5 tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
  • 0.5 tsp Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 100g Broccoli, chopped 1 x Sainsbury's Broccoli Loose
  • 400g Cavolo Nero, leaves stripped and sliced 2 x Sainsbury's Cavolo Nero, Black Kale 200g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 2.5 tbsp White Miso Paste 1 x Miso Tasty White Miso Light Soybean Paste 200g
  • 3 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 250ml
  • 1 tbsp Chilli Oil, to finish, or use extra virgin olive oil 1 x Sainsbury's Chilli Flavoured Olive Oil, Inspired to Cook 250ml
Shop this recipe
Products and prices from