Spaghetti with caramelised onion, kale & gorgonzola

Sweeten red onion with vinegar to contrast with salty, strong blue cheese and crunchy greens, then serve on a bed of healthy brown pasta

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 526
  • fat 15g
  • saturates 6g
  • carbs 76g
  • sugars 12g
  • fibre 10g
  • protein 21g
  • salt 0.5g


  • 2 tbsp olive oil
  • 2 large red onions, halved and very thinly sliced
  • 1 tbsp chopped thyme leaf
  • large pinch chilli flakes
  • 75ml red wine vinegar
  • 1 tbsp caster sugar
  • 200ml vegetable stock
  • 400g wholewheat spaghetti
  • 200g kale, chopped
  • 100g gorgonzola, crumbled


  1. Heat the oil in a large frying pan. Add the onions, thyme and some seasoning. Sauté for 10 mins until softened, then add the chilli flakes, vinegar, sugar and stock. Increase the heat and cook for another 10 mins.

  2. Meanwhile, boil a large pan of water, add some salt and cook the spaghetti following pack instructions, adding the kale for the final 4 mins of cooking. Drain and return to the pot with a little of the cooking water. Tip in the onion mixture and half the cheese, and toss together. Serve topped with the remaining cheese.

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