Spicy Kohl Pasta Vegan

Ingredients

• 4 tbsp walnut kernels (15 g each)
• 400 g purple kohl
• 0.5 Red Onion
• 3 tbsp olive oil
• Pepper
• Salt
• 500 g pappardelle (egg‑free)
• 0.5 lemon (juice)
• 200 ml vegetable broth
• 0.5 pomegranate

Instructions

1. 1.

   Toast walnuts in a nonstick pan without added fat for 3 minutes over medium heat, cool and roughly chop.

2. 2.

   Clean and slice kohl into 2 cm strips. Peel and finely dice onion. Heat oil in a pan; sauté onion 3–5 minutes over medium heat. Add kohl, stir occasionally, cook 4–5 minutes until tender, season with salt and pepper.

3. 3.

   Meanwhile bring plenty of salted water to a boil in a large pot. Cook pappardelle according to package instructions for 9–11 minutes until al dente.

4. 4.

   Deglaze the kohl with lemon juice and broth, simmer about 5 minutes until liquid reduces and kohl is still firm. Meanwhile remove seeds from pomegranate.

5. 5.

   Drain pasta, reserve some cooking water. Toss pasta with kohl, season, add more reserved water if needed. Plate in deep bowls, garnish with chopped walnuts and pomegranate seeds.