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Home » Recipes » Mains

Bucatini with Kale and Pangritata

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 Bucatini with Kale and Pangritata

I know, it’s not summer but this pasta tastes like it! Suspend your disbelief, whip up a batch of this stuff and consume in the sunniest room of your house! The end.

Bucatini with Kale and Pangritata

Richard Makin
5 from 5 votes
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Ingredients
  

For the Pangritata

  • 2 slices of sourdough bread
  • 2 tablespoon olive oil
  • 2 shallots (finely chopped)
  • 1 clove garlic (finely chopped)
  • small bunch parsley (leaves separated from stems)
  • 4 sprigs thyme (stems discarded, leaves finely chopped)
  • 4 sprigs rosemary (stems discarded, leaves finely chopped)
  • Zest of 1 lemon

For the Pasta

  • 250 g bucatini pasta
  • 20 g vegan butter
  • 2 shallots (roughly chopped)
  • 1 clove garlic (finely chopped or crushed)
  • 1 tablespoon capers (roughly chopped)
  • 3 stems of kale (de-stemmed and shredded)
  • 3 tablespoon vegan wine
  • juice ½ lemon
Instructions
 

Make the Pangritata

  • In a food processor, chop the sourdough into rough breadcrumbs. Set aside.
  • In a small frying pan over medium heat, add the olive oil and bring to heat. Add the shallot and garlic and fry for a minute. Finely chop the stems of the parsley and add it to the pan along with the rest of the chopped herbs. Sautee for another minute.
  • Add the bread crumbs with a good pinch of salt and pepper. Stirring continuously, toast the breadcrumbs until golden brown (about 3-5 minutes). Add the lemon zest, stir and remove from the heat. Set aside.

Make the Pasta

  • Boil the pasta in a large pan of salted water until al dente. While cooking make the kale.
  • In a medium saucepan over medium heat, add the vegan butter and bring to heat. Add the shallots, garlic, capers and the kale and sautee for a minute. Add the wine, cover with a lid and reduce heat to simmer for 2 minutes. Add the lemon juice and chopped parsley leaves and season.
  • Drain the pasta and add it to the pan with the kale. Toss together and serve with a good sprinkle of the pangritata.

Nutrition

Serving: 1grams
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More Mains

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  • Vegan Spanish Omelette (Spanish Tortilla)
  • Vegan Meatballs
  • Vegan Sloppy Joes

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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