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300 grams of pasta

4 tablespoons of extra virgin olive oil

400 grams Cavolo nero

4 minced garlic cloves

1 teaspoon of chilli flakes

60 grams parmesan (or vegan equivalent)

60 grams of ricotta cheese (or vegan Tofutti® cream cheese)

Sea salt and fresh cracked pepper to taste



Chop cavolo nero remove any fibrous stalks, add to a large bowl, crack some sea salt over the top

Poor boiling water over the vegetable and blanch for 1 minute

Drain thoroughly and set aside

Heat a large frypan over medium heat add one tablespoon of EVOO

Gently braise garlic until it is browned

When garlic is cooked add cavolo nero and quickly mix through do not heat too much

Remove from heat and place in a blender with 2 tablespoons of EVOO, teaspoon of chilli flakes and parmesan or alternative, blend until completely smooth add salt and pepper to taste

Cook chosen spaghetti until al dente

Drain pasta keeping a cup of the cooking water aside

Add pasta and the blended sauce to the pan over low heat and mix through add a little of the water back to the pan to loosen pasta if needed


Serve in heated plates add dollops of ricotta (or alternative) around each plate of green pasta and dribble olive oil over the top