Lush Tuscan Kale and Garlic Spaghetti

Bring a pot of water to a boil, add 1/2 tsp of salt, and cook the spaghetti until it is al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.

In a pan, heat 3 tablespoons of extra virgin olive oil over medium heat to warm it up.

Add the minced garlic to the pan and sauté gently for 3 minutes until it is lightly golden.

Stir in the chilli flakes to the pan and cook for an additional minute.

Add the chopped cavolo nero, lemon juice, and 1/2 cup of the reserved pasta water to the pan. Continue to cook for around 3-4 minutes until the cavolo nero wilts.

Combine the cooked spaghetti with the sauce in the pan, adding more of the reserved pasta water if the spaghetti looks dry.

Remove the pan from the heat and mix in half of the finely chopped parsley, the remaining 1/2 tsp of salt and the ground black pepper. Adjust seasonings to taste.

Just before serving, drizzle the spaghetti with the remaining 1 tablespoon of extra virgin olive oil, sprinkle it with the grated vegan parmesan, and garnish with the remaining chopped parsley.