Cook the spaghetti according to package instructions – usually this takes around 10 minutes until dente. Drain and don’t rinse.
300 g dried spaghetti
While the spaghetti cooks, pop a good glug of olive oil (or the oil from sundried tomatoes) into a large saucepan. Heat over a medium-high flame.
olive oil
Start by adding the garlic and then stir for 30 seconds.
4 garlic cloves
Pop in the cavolo nero for around 5 minutes – until the stalks start to become a little tender.
200 g cavolo nero
Throw in the sun-dried tomatoes, stir well.
150 g sun-dried tomatoes
Pour over the double cream and vegan parmesan cheese. Stir well and heat through for just a couple of minutes.
250 ml double cream, ½ cup vegan parmesan cheese
Season generously with salt and then pour in the lemon juice.
Salt & pepper, 1 tablespoon lemon juice
Finally, stir in the cooked spaghetti until it is well coated in the sauce. Tongs will help you to make sure the spaghetti gets well coated but not mashed up.
Optionally add up to 3 tablespoons of water, if you’d like the sauce to be a little runnier. Even with this water, there won’t be ample sauce, the spaghetti will be just perfectly coated.