Kale and Gorgonzola Spaghetti
Kale and Gorgonzola Spaghetti



  • 2 tbsp olive oil
  • 2 red onions, halved and finely sliced
  • 1 tbsp chopped thyme
  • Pinch of chilli flakes
  • 80ml red wine vinegar
  • 1 tbsp sugar
  • 200ml veg stock
  • 400g wholemeal spaghetti
  • 200g shredded kale
  • 100g crumbled gorgonzola or other blue cheese
  • Fry the onions with the oil, thyme, and some seasoning for about 10 mins in a pan, then stir in the chilli flakes, sugar, vinegar and stock. Turn up the heat and cook for 10 mins more to thicken and caramelise the onions.
  • Meanwhile, cook the spaghetti according to pack instructions in salted water. For the last 3 mins of cooking, add the kale to the pan to boil, then drain and tip the lot into the onion mixture with half the cheese. Toss together, season well, and serve with the rest of the cheese scattered on top.
25 mins
4 serving

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