• 1 large swede, cut into 1cm cubes
  • 2 tbsp olive or rapeseed oil
  • 20g butter
  • 1 onion, chopped
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, chopped
  • 100g swede tops
  • 300g orecchiette
  • 1 tbsp 
extra-virgin olive oil, to drizzle
  • 100g vegetarian mature cheddar or other hard cheese, grated, to serve


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the swede cubes into a roasting dish, trickle over the oil and season. Roast for 35-40 minutes, until soft and golden brown. 

  2. 2

    When the swede is almost done, put 
a pan of water on to boil for the pasta. Meanwhile, heat the butter in a large, wide saucepan over a low heat. Add the onion, chilli and garlic and sweat for 8-10 minutes, until the onion is 
soft but not coloured. Then turn up 
the heat to medium and add the swede tops. Season and stir for 1-2 minutes until wilted. 

  3. 3

    While the veg are sweating, salt the boiling water and cook the pasta according to packet instructions.

  4. 4

    When the swede is ready, add it to the pan of onions and wilted greens. Drain the pasta and stir it in, with a slosh
 of extra-virgin oil, and more salt and pepper if needed. Toss together. Serve straight away, in warmed bowls, topped with a generous sprinkling of cheese. 

Nutritional Details

Each serving provides
  • Energy 2299kj 549kcal 27%
  • Fat 22.3g 32%
  • Saturates 9.0g 45%
  • Sugars 14.1g 16%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 574kj/137kcal

Each serving provides

64.7g carbohydrate 7.7g fibre 18.6g protein

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