Creamy Pasta with Haggis and Kale

A fusion-style dish that brings Scottish flavor to an Italian classic, this haggis pasta with kale is to die for.

4.86 from 34 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 335kcal

▢ 100 grams (3.5 oz) haggis, vegetarian works too
▢ 300 grams (10.5 oz) fresh penne pasta, can substitute with fusilli or other short pasta
▢ 15 grams (0.5 oz) butter
▢ 2 small onions
▢ 2 cloves garlic
▢ 150 grams (2 cups) kale, curly is perfect
▢ 500 ml (2 cups) vegetable stock
▢ 100 ml (3.5 floz) 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.
300 grams fresh penne pasta
Add the kale to the pasta water for 2 minutes, or wilt it separately if you prefer.
150 grams kale
In the meantime, chop the onion and saute it in the butter over medium heat.
2 small onions
15 grams butter
Add the haggis and cook for 2-3 minutes until it's brown, but not burned.
100 grams haggis
Add the minced garlic and cook for 30 seconds more, careful not to burn it.
2 cloves garlic
Add the stock and leave to simmer for 5 minutes.
500 ml vegetable stock
If you want to use single cream, add it now.
100 ml single cream
Add the boiled pasta to the sauce and cook for 2 more minutes.
Add the kale and stir well.
Serve the pasta immediately.

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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