This rich, comforting Caramelised Onion and Goat’s Cheese Pappardelle with Kale and Herby Gremolata Crumb is everything I crave when the weather turns dark and stormy. It’s silky, savory, and brimming with layered flavor, built from humble, wholesome ingredients. The sweetness of slow-cooked onions melts into creamy goat’s cheese and ricotta, while vibrant kale and lentils add depth and nourishment. It’s finished with a crisp, zesty gremolata crumb that takes it over the top.

Why You’ll Love This Recipe

I love this recipe because it’s an elevated comfort food that doesn’t rely on heavy cream or meat to deliver bold, rich flavors. It feels indulgent but is packed with goodness—like lentils for protein, kale for vibrant texture, and a gremolata crumb that adds crunch and freshness. The caramelised onions are the real star, bringing an umami sweetness that anchors the whole dish. This is the kind of pasta I make when I want to eat something special and still feel good afterward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

250 g Italian pappardelle
500 g brown onions (about 3 large)
50 g butter
50 g oil
1 tsp sea salt
125 g goat’s cheese
125 g ricotta
2 tbsp cream
75 g cooked kale (or 150 g raw)
100 g puy lentils or lentilles vertes (tinned or cooked from dry)
30 g parmesan
Salt and pepper to taste
1 stockpot or stock cube

For the Gremolata Crumb:
150 g brioche bread
20 g parmesan
Zest of half a lemon
A big handful of fresh parsley, chives, and rosemary (combined)
Salt and black pepper to taste

Directions

I start by thinly slicing the onions and cooking them low and slow in a mix of oil and butter for 30–40 minutes. They need time to turn jammy, sweet, and golden—this is where the magic begins.

While the onions caramelise, I prep the kale by tearing it into chunks and boiling it in salted water for just 2–3 minutes. I plunge it into ice water to lock in that bright green color, then pat it dry and finely shred it.

For the lentils, if I’m using tinned, I simply drain them. If I go for dried lentils, I cook them in stock until tender, then drain.

Next, I blitz the brioche with herbs, lemon zest, parmesan, salt, and pepper to create a crumb. I toast it lightly for extra crunch.

Once the onions are beautifully caramelised, I boil the pasta in salted water (3 minutes or according to the package), saving a mug of pasta water before draining.

I toss the cooked pasta into the pan with the onions, add the kale, lentils, goat’s cheese, ricotta, and cream, and gently stir until everything melts together. A splash or two of pasta water helps create that silky sauce I love.

Finally, I plate the pasta into warm bowls and top it with the herby, toasty gremolata crumb for texture and flavor.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 50 minutes
Cook time: 15 minutes
Total time: About 1 hour 5 minutes

Variations

• I sometimes swap pappardelle with tagliatelle or rigatoni depending on what I have on hand.

• For a vegan version, I skip the dairy and use plant-based cheese and cream alternatives.

• If I want more heat, I add a pinch of chili flakes to the onions as they caramelise.

• I’ve tried sourdough in place of brioche for the crumb—still delicious and slightly tangier.

• For extra protein, I’ve stirred in grilled mushrooms or roasted chickpeas.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, I add a splash of water or cream to loosen the sauce and warm it gently in a pan over medium-low heat. I always re-toast the gremolata crumb separately to keep it crunchy.

FAQs

How long do the onions really take to caramelise?

To get that rich, jammy flavor, I give them at least 30–40 minutes on a medium-low heat. It’s worth the wait—this step builds the heart of the dish.

Can I make the gremolata crumb ahead of time?

Yes, I often make it the day before and store it in an airtight container. I reheat or toast it briefly to bring back the crunch.

Can I skip the lentils?

Absolutely, but I love how they add a plant-based protein boost and a subtle earthy flavor. Chickpeas or even white beans can be good alternatives.

What’s a good substitute for goat’s cheese?

If goat’s cheese isn’t my thing, I use feta for tang or cream cheese for a milder option. It changes the flavor profile slightly but still works beautifully.

Can I freeze this dish?

I don’t recommend freezing the whole dish due to the dairy and texture changes, but the caramelised onions and gremolata crumb freeze well separately.

Conclusion

This Caramelised Onion, Kale & Goat’s Cheese Pappardelle is the kind of meal I come back to again and again. It’s full of depth, comfort, and freshness all in one bowl. Whether I’m cozying up on a chilly evening or sharing a beautiful plate with friends, it never fails to satisfy.