Creamy one-pot pasta with Tuscan kale, almonds and lemon

Author: Julia Busuttil Nishimura   Date Posted:6 August 2019 

320g maccheroni al ferretto, orecchiette or any pasta of your choice - BiAglut Pasta Penne Rigate is a great option to keep the dish gluten free

150ml pure cream or Provamel Organic Single Dairy-Free Soya Cream for a vegan option

2 cloves garlic, finely chopped

Juice and zest of a lemon

60ml (1/4 cup) Toscana Premium Organic Extra Virgin Olive Oil , plus extra to serve

Pinch of Gourmet Organic Herbs Organic Chilli Flakes 

Large pinch of sea salt

600ml boiling water, use your kettle to save time

150g or half a bunch of cavolo nero leaves (also know as Tuscan kale), roughly torn into small pieces

50g (1/3 cup) toasted almonds, roughly chopped

70g Symons Organic Parmesan or Angel Food Parmesan (for a Vegan option) grated, plus extra to serve


In a large deep-sided pan, place all of the ingredients except for the almonds and parmesan and stir to combine. Place over a high heat and cover with a lid. Bring to a boil then reduce heat to medium and cook for around 8 minutes or until the pasta is just under al dente. If you are using a different pasta shape, begin checking at the 7 minute mark. The best way to test is to simply try some of the pasta. It should be chewy with a little resistance, but not chalky.

2.Remove the lid and stir through the almonds and parmesan and continue to cook until pasta is al dente and the sauce is thick and creamy (1-2 minutes). If the sauce has dried up too much, add in a little extra water. The pasta continues to soak up liquid even once off the heat, so it's better to have a little extra water on hand to add if necessary. Serve the pasta with extra parmesan and a drizzle of olive oil.

Recipe via, adapted (with product links) from

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