Learn More
Yield
4 portions
Type
Vegan
Time
20 minutes
Level
Beginner
Pop a good glug of olive oil into a large saucepan, then add garlic.
View More
Pop in the cavolo nero for around 5 minutes – until the stalks start to become a little tender. Then add sun dried tomatoes.
View More
Pour over the double cream and vegan parmesan cheese. Stir well and heat through for just a couple of minutes.
Season generously with salt and then pour in the lemon juice. Stir through cooked spaghetti. Serve with fresh basil and vegan parmesan.