- 150 g spaghetti
- 1 spray rapeseed oil
- 1/2 red onion, finely chopped
- 200 g turkey mince
- 100 mls low salt vegetable stock
- 150 g kale
- 200 g creme fraiche
- Handful sage, finely chopped
- Handful walnuts
- 1 bag mixed green salad
- Boil the kettle and pour 200mls of hot water into a saucepan and set to boil. Prepare the vegetable stock with the remaining water.
- Heat a wide bottomed frying pan and lightly spray with rapeseed oil. Gently sauté the onion and sage for 3-4 minutes until softened.
- Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
- Set the onion and sage to one side, add another spray of rapeseed to the pan.
- Gently brown the turkey mince, breaking apart with a wooden spoon. Do this for around 5 minutes until the turkey has changed colour, showing no pink.
- Once the turkey is browned add the onion, sage and vegetable stock and gently simmer
- Set the oven to 200℃ and line a baking tray with parchment paper. Scatter the kale, lightly spray with oil and leave in the oven for 5 minutes to crisp up.
- Drain the spaghetti in a colander, combine with the crème fresh and add to the pan of sauce. Stir to heat through.
- Toss the crispy kale into the pan, remove from the heat and serve with a scattering of walnuts and side salad.