A creamy pasta dish that tastes delicious but, with less saturated fat than a traditional carbonara, it’s a little kinder to the heart.
- 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.