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Stilton and kale spaghetti

This stilton and kale spaghetti is a super-easy dish that can be on the table within 15 minutes. I used gluten-free spaghetti, but any type of pasta will do. It’s very filling so ideal for a vegetarian lunch or supper, served with a green salad.
Print Recipe
Prep Time 2 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti
  • I handful of walnuts
  • I clove of garlic
  • I onion
  • Couple of pinches of chilli flakes optional
  • 4 handfuls of curly kale
  • 100 g stilton + 2 knobs for crumble
  • 2 large dollops of crème fraîche

Method
 

  1. Cook the pasta according the instructions on the packet. Drain and keep warm (keep a glassful of the cooking water).
  2. Meanwhile slice the onion and chop the garlic. Heat a frying pan and dry-fry the nuts then transfer them to a plate.
  3. Put the pan back on the stove, heat a spoonful of oil, turn down the heat and gently sauté the onion and garlic. Add the kale ( and chilli flakes if used) and a drop of the pasta’s cooking water. Put the lid on and cook for 3-5 minutes until the kale has wilted.
  4. Crumble in the cheese, let it melt, then stir in the crème fraîche.
  5. Add the pasta, stir for a minute or so to warm through. Crumble the walnuts and some more cheese on top and serve.