Yesterday I shared a book review of At Home in the Whole Food Kitchen, a new recipe book by New York-based chef Amy Chaplin, who creates vegetarian and vegan recipes. Today (with the publisher’s permission) I’m sharing my favourite recipe from the book, which you can find on page 98 of the UK edition – Wholewheat Fettuccine with Kale, Caramelized Onions and Marinated Goat’s Cheese. I didn’t have the marinated goat’s cheese to hand (there’s a recipe for that, too, in Amy’s book on page 116) so I used a mild and creamy locally produced goat’s cheese called Childwickbury goat’s cheese. The recipe calls for kale (cavolo nero) but you can use spinach in it’s place in this beautifully simple pasta dish.
I hope you enjoy this recipe as much as I do – it’s become my go-to supper!
Wholewheat Fettuccine with Kale by Amy Chaplin
Yield 4
In this recipe, the author, Amy, uses her own Marinated Goat’s Cheese, inspired by Meredith Dairy, in Australia. However, it also works well with a soft goat’s cheese and so I've used a mild British goat’s cheese many times to make this recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium to large red onions, thinly sliced
- Sea salt
- 340g (12oz) wholewheat fettuccine
- 1 ½ bunches 700g (1 lb 9 oz/10 cups) sliced kale or cavolo nero (or fresh spinach)
- 225g (8oz) marinated goat’s cheese (oil marinade reserved) at room temperature (I used a British goat's cheese)
- Freshly ground black pepper
Instructions
- Warm the olive oil in a large frying pan over a medium heat and add the onions. Sauté for 10 minutes or until beginning to brown. Add a pinch of sea salt, lower the heat slightly and cook for 15 to 20 minutes, or until onions are soft and caramelised.
- In the meantime, bring a large pan of water to the boil and add a large pinch of salt. Add the wholewheat fettuccine to the boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan.
- While pasta cooks, stir the kale (or spinach) into the cooked onions, cover the frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat’s cheese and lots of black pepper to the pasta; mix well.
- Drizzle in a tablespoon or more of oil marinade from the cheese (or add a drizzle of good quality olive oil) and season to taste.
- Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.
Courses Vegetarian
Like this recipe?
You can find more of Amy Chaplin’s recipe here on her webpage.
For a simple, gluten-free supper, try my Brown Rice Noodles with Spinach and Tomato (GF, V, VG)
If you eat prawns or shrimp try my Wholewheat Penne with Prawns
A UK blog that I love which is full of whole food and healthy recipes is Food To Glow by Kellie Anderson- try any of her delicious dishes!
With thanks to Jacqui Small Publishing for their permission for me to share this recipe. Photo Credit Johnny Miller. Recipe Credit Amy Chaplin.
Rami @ Tasteaholics says
I love the addition of kale! Very unique choice of veggie with fettuccine! Pinned 🙂
Doug (the kitchen professor) says
I am always looking for more ways to use kale. I will be making this tonight – looking forward to it!
Janice (@FarmersgirlCook) says
It’s such a good book, really thorough and the recipes are very well thought out. I haven’t tried this one yet, looks good.
lucie says
Girl – im absolutely loving your blog! This dish looks incredibly wholesome!
nadia says
This looks so delicious Ren 😀 Simple and healthy 🙂