Creamy Choi Sum & Sun dried Tomato Pasta

Choi sum has a fresh and sweet taste which pairs wonderfully well with the earthiness of this creamy sundried tomato and walnut based sauce.


  • No choi sum? Use pak choi, tenderstem broccoli, spring green, kale, cavolo nero or spinach instead. 
  • No walnuts? Try with flaked almonds, pumpkin seeds or sunflower seeds instead. 
  • No apple cider vinegar? Use white wine vinegar or red wine vinegar instead. 
  • No smoked paprika? Use cayenne pepper instead. 
  • No lemon juice? Try with lime juice instead. 
  • Vegan? Use mascarpone alternative or vegan yoghurt instead.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


100 g Choi sum

2 Garlic cloves

70 g Sundried tomatoes

30 g Walnuts

3 tbsp Tomato paste

2 tbsp Apple cider vinegar

½ tsp Smoked paprika

2 tbsp Olive oil

2 tbsp Lemon juice

150 g Pasta (we used rigatoni)

100 g Mascarpone


  1. Cook the pasta: cook the pasta following the packaging instructions. Reserve 100 ml of cooking water for the sauce. Drain the pasta then put it back into the same saucepan and set aside.
  2. Make the sauce: In a food processor, add the sundried tomatoes, walnuts, tomato paste, apple cider vinegar, smoked paprika and reserved pasta water. Blend until smooth and season to taste with salt and pepper. Pour the sauce over the pasta and set aside.
  3. Cook the choi sum: Finely chop the garlic cloves. Cut the ends and rinse the choi sum into cold water to get rid of any hidden dirt and sand. Cut in 4 cm pieces or smaller if you prefer. Heat the olive oil into a pan over a low heat and fry the garlic for 30 seconds, until fragrant. Pour the lemon juice and 100 ml water into the pan, then add the choi sum and cook for 5-10 minutes, until tender to your liking and bright green.
  4. Assemble the dish: When you are ready to eat, reheat the pasta mixing in the sundried tomato sauce until well coated. If the sauce is too dry feel free to add a splash of water. Taste for seasoning. Divide into plates and top with the wilted choi sum, dollops of mascarpone and if you have any left some crushed walnuts. Enjoy! 
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.

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