Spinach Pasta with Savoy Cabbage & Gorgonzola

Name: Spinach Pasta with Savoy Cabbage & Gorgonzola
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 echalion shallots, finely sliced; 2 garlic cloves, crushed; 1 tsp honey; 1 small savoy cabbage, shredded; finely grated zest of ½ lemon, plus a squeeze of juice, to serve; 250g Seeds of Change Organic Spinach Trottole Pasta; 75g vegetarian gorgonzolastyle cheese, cut into small pieces

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Quick Make

This lighter pasta option is full of flavour and ready in less than 30 minutes - ideal for weeknights!

Spinach Pasta with Savoy Cabbage & Gorgonzola Recipe: Veggie

Ingredients
Method

Ingredients:

1 tbsp olive oil
2 echalion shallots, finely sliced
2 garlic cloves, crushed
1 tsp honey
1 small savoy cabbage, shredded
finely grated zest of ½ lemon, plus a squeeze of juice, to serve
250g Seeds of Change Organic Spinach Trottole Pasta
75g vegetarian gorgonzolastyle cheese, cut into small pieces

method:

Heat the oil in a large, wide pan set over a medium heat and fry the shallots for eight minutes, until lightly golden. Stir in the garlic and cook for one minute, then add the honey, cabbage and three tablespoons of water. Fry for a further 3-4 minutes, until just wilted. Add the lemon zest and season.
Meanwhile, simmer the pasta in a pan of boiling water for eight minutes. Reserve a cup of the cooking liquid, then drain. Tip the pasta into the wide pan with three tablespoons of the cooking liquid, then toss everything together over a high heat. Fold through the gorgonzola, check the seasoning and serve immediately with a squeeze of lemon juice.

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