2 heaped teaspoons sea salt (if you are using fine-grain table salt, add a bit less)
1 × 400g (14 oz.) bag of kale or spinach
Vegan Parmesan cheese (optional)
This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta.
Serves 4 Generously.
The key to this recipe is to measure your water carefully and to use the right pan: you need a large shallow sauté pan or a casserole large enough to fit the pasta lying down.
A large deep frying pan or wok would work well too.
Fill and boil a kettle and get all your ingredients and equipment together. You need a large shallow pan with a lid.
Put the pasta into the pan.
Quickly and roughly chop the tomatoes in half and throw them into the pan.
Grate in the zest of both lemons and add the oil and salt.
Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
Meanwhile, remove any tough stalks from the kale or spinach and roughly tear the leaves.
Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and tangle into four bowls.
If you like, top with a little vegan Parmesan.
Want more recipes like this?
Try vegan with Veganuary and we'll send you our celebrity cookbook, nutrition guides, recipes, and much more - all for free!