A fusion-style dish that brings Scottish flavor to an Italian classic, this haggis pasta with kale is to die for. No one will judge you if you go for seconds.
Much like my haggis pizza, this is another recipe I whipped up on a whim one day and my husband liked it so much that it has become a staple treat in our home.
It’s not something that you should eat every day if you watch your calories, but it’s not actually as bad as it looks, calorie-wise.
Even though it’s a recipe that features haggis and a bit of butter, two very calorific ingredients, keep in mind that the haggis is mostly just for a bit of flavour and the butter is just to make things creamier and you can skip it altogether if you want.
What do you need to make pasta with haggis?
This pasta with haggis is ready in less than 30 minutes, so it’s perfect for those midweek nights when all you want is some comfort food but you don’t have the energy to spend two hours in the kitchen.
Haggis is a bit like Marmite – you either love it or you hate it. If you’re not a fan, don’t worry; this recipe might make you a convert.
So what do you need for this simple pasta with haggis recipe?
- Some haggis, obviously. I live in Scotland, so I have a choice of the best haggis in the world right in the place where this deliciously flavourful, spicy yet totally odd ingredient was invented. Any haggis would do if you don’t have access to a variety of types. If you’re a vegetarian, you can use veggie haggis instead of the regular one. I prefer the Simon Howie Wee Haggis because it has just the right amount of kick. What’s great about haggis is the fact that you don’t need any spices at all, because it’s all in there.
- Fresh pasta, something that soaks up the flavours, like penne or fusilli. I tried to make this recipe with spaghetti, but the flavour was somewhat different. I recommend to use fresh pasta instead of boxed, but either would work fine.
- Fresh kale – I like the curly one, but any kind would do. You can put as much as you like in – there’s never too much kale in something, is it? Not to mention it adds one of your five a day element to this pasta with haggis recipe.
- Butter – just 15 to 20 grams for the creamy element. You can skip it if you want to cut the calories, but the whole thing won’t be that creamy.
- White onion, finely diced. Two or three small ones are enough.
- Two medium cloves of garlic, minced
- Vegetable stock – I use the Knorr Stock Pots, but OXO or any other quality type stock cubes would do. If you’re someone who makes their own stock, I applaud you, and yes, you can use that instead.
- Single cream, optional. Now if you want to be truly naughty and transform this delicious pasta with haggis recipe into something completely decadent, you may add some single cream to the sauce. I only tried it once and the result was out of this world. It’s not a suitable choice for those looking for a waist-friendly dinner.
How do you make it?
It couldn’t be simpler, actually. All you need to do is boil the pasta two minutes less than the instructions on the package and wilt the kale either separately or right in the salted water you used for the pasta since it’s boiling already.
I always throw the kale over the boiling pasta two or three minutes before the pasta to avoid having another pot to wash.
While the pasta is boiling, it’s time to make the sauce. Heat up 2 tbsp olive oil in a deep pan and cook until it’s soft, but not brown.
Crumble the haggis and throw it over the onion. Let it cook for a couple of minutes until it turns brown. Add the minced garlic, cook for 30 seconds, and then add the stock. Cook everything for 10 minutes, until the sauce thickens, and then add the single cream if you’re using it.
Toss the pasta and kale over the sauce, give it a good stir, season with salt and pepper and you’re done. A delicious comfort pasta dish with a really unusual flavour that I guarantee you’ll fall in love with.
- 100 grams haggis, vegetarian works too
- 300 grams fresh penne pasta (can substitute with fusilli or other short pasta)
- 15 grams butter
- 2 small onions
- 2 cloves garlic
- 150 grams kale, curly is perfect
- 500 ml vegetable stock
- 100 ml single cream, optional
- Boil the pasta according to the instructions on the package, but take it out two minutes before it's supposed to be done.
- Add the kale to the pasta water for 2 minutes, or wilt it separately if you prefer.
- In the meantime, chop the onion and saute it in the butter over medium heat.
- Add the haggis and cook for 2-3 minutes until it's brown, but not burned.
- Add the minced garlic and cook for 30 seconds more, careful not to burn it.
- Add the stock and leave to simmer for 10-15 minutes.
- If you want to use single cream, add it now.
- Add the boiled pasta to the sauce and cook for 2 more minutes.
- Add the kale and stir well.
- Serve the pasta immediately.
Amount Per Serving:Calories: 335Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 441mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 10g