‘A few years back, my family got into making a cavolo nero sauce for a quick midweek spaghetti dinner. I tried it a handful of times and loved the vibrancy, so I’ve recreated my own. A pinch of chilli and lemon zest brings this dish to life.’  Sophie Gordon

● 1 large bunch kale, any variety, chopped (cavolo nero is also great)

● 1 large shallot or white onion, finely chopped

● 6 cloves garlic (4 crushed or finely chopped, 2 thinly sliced)

● 2-4 tbsp olive oil

● 2-4 tbsp nutritional yeast

● 2 tbsp Dijon mustard

● 4 tbsp white wine

● 1 tsp dried chilli flakes

● 1 lemon, juiced, plus a dash of zest

● Salt and pepper

● Approximately 340g dried pasta shapes

● 200g mushrooms, sliced thinly

Waste-not tips

Any variety of cabbage works well in this sauce – it’s super garlicky and creamy, despite having no cream in it. The white wine makes the dish feel like a real treat, but you can omit it or try adding soya sauce, tamari or vinegar – just go in with less initially. You could roast any leftover veggies, or try adding another vegetable to the sauce if you don’t have or like mushrooms. The sauce will keep in the fridge. If you have extra sauce, you could serve it differently by dishing up the pasta then pouring the sauce over – it’s totally up to you!

The Whole Vegetable by Sophie Gordon (Penguin, £25) is out now.

Photograph: Issy Croker