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    Home » Recipes

    Quick Garlicky Cavolo Nero Pasta

    Published: Feb 26, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    This is probably one of the simplest pasta dishes you can find, apart from maybe just garlic & oil! It makes use of seasonal Cavolo Nero kale and really gives it a starring role! The best thing is you can make this Garlicky Cavolo Nero Pasta in the time it takes to boil the spaghetti or other pasta of your choice. Perfect for when you need a quick, easy pasta dish.

    The lovely thing about this garlicky vegan cavolo nero pasta, is you can mix it up and customize it very easily to your own tastes. Add a squeeze of lemon. Or more chilli flakes. You could even add your favourite plant-based sausage or "facon". The important thing is to make it quickly. So you can have your quick pasta dish for when you're hungry and need some comfort food!

    A bowl of cavolo nero pasta with a hand twirling spaghetti getting ready to eat. this recipe
    Jump to:
    • 🌿What Is Cavolo Nero?
    • 📜Key Ingredients
    • 👩‍🍳How to Make Cavolo Nero Pasta
    • ❓FAQ & Trouble Shooting
    • 🍝Serving Ideas and Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🌿What Is Cavolo Nero?

    Cavolo Nero is a type of kale. Sometimes called Tuscan Kale, Black Kale or Dinosaur Kale. It's really popular in Italy and has beautiful dark glossy green leaves that have a lovely bumpy texture (hence the dinosaur name!)

    Cavolo Nero is definitely my favourite kale. Not only does it look pretty growing in the garden (I pop it in as a leaf in my flower beds!) it has a softer texture which I really like. The leaves aren't quite as 'kaley' as the rougher curly kale, and are a little sweeter, so I find it delicious to wilt into soups or chop up into a quick pasta.

    A photo of cavolo nero in my garden, unpicked next to some other plants.

    📜Key Ingredients

    For this simple vegan pasta all you need is the following key ingredients:

    1. Cavolo Nero -or any other favourite kale or cabbage.
    2. Spaghetti, linguine or other long pasta.
    3. Garlic. Lots of fresh chopped garlic! Use as much as your heart desires.
    4. Chilli flakes or fresh chilli- use this to your own personal taste.
    5. Pine Nuts , optional- you could use other nuts such as slivered almonds.
    6. Nutritional Yeast -for a lovely cheesy taste and to help bring the whole dish together. This replaces parmesan cheese and makes this dish vegan.
    7. Good quality olive oil- for both sizzling the garlic in, and as an extra drizzle.
    8. Optional- pangritata to sprinkle on top. Check out my simple recipe here:Vegan Parmesan: Cheezy, Spicy, Herby Crunchies for Pasta (Pangritata)l
    A fork twirling some spaghetti and cavolo nero pasta in a bowl.

    👩‍🍳How to Make Cavolo Nero Pasta

    For the full instructions head to the recipe card.

    1. Strip or chop the cavolo nero into longish pieces
    2. Chop the garlic into little slices.
    3. Boil the water for the pasta and add the pasta when boiling.
    4. Toast the pine nuts in a dry pan until slightly golden. Put aside.
    • Showing the Cavolo Nero kale cut up into strip pieces.
      Chop the Cavolo Nero and remove hard stalks
    • Chop the Garlic into little slices.
      Chop the Garlic into little slices.
    • Add pasta to boiling water.
      Add pasta to boiling water.
    • Toast the pine nuts in a dry pan.
      Toast the pine nuts in a dry pan.
    1. Add olive oil to a frying pan, then add the garlic and sizzle. Add the kale.
    2. If you would like chilli, add it here.
    3. Once the pasta is cooked, reserve some of the pasta water.
    4. Toss the pasta in the pan with the garlic and kale.
    5. Mix the pasta water with the nutritional yeast. Then toss it in with the pasta. The slight starchyness of the pasta water in combination with the nutritional yeast will form a light cheezy sauce.
    6. Add the pine nuts. Season and serve with more nutritional yeast or some pangritata.
    • Sizzle Garlic & Cavolo Nero in a pan with olive oil.
      Sizzle Garlic & Cavolo Nero in olive oil.
    • Add Nutritional Yeast to extra pasta water.
      Add Nutritional Yeast to extra pasta water.
    • Toss nutritional yeast mixture into pasta and kale.
      Toss nutritional yeast mixture into pasta and kale.
    • Finish the cavolo nero pasta off with the pine nuts and serve.
      Finish off with the pine nuts and serve.

    ❓FAQ & Trouble Shooting

    Which pasta should I use for this dish?

    I like to use a long pasta such as spaghetti or linguine. But use whatever is your favourite! You can choose to use gluten free

    Do I have to use Cavolo Nero with this pasta?

    You can use your favourite green leafy veggie instead. Cut up savoy cabbage, use spinach, whatever you have to hand.

    Why do you use Nutritional Yeast?

    This is a vegan pasta dish, so it keeps the dish vegan but makes a yummy cheesey flavour to replace parmesan cheese. You can buy nutritional yeast online or at the supermarket. (link: Nutritional Yeast)

    Why do you mix the nutritional yeast with pasta water?

    The starchyness of the pasta water combines with the nutritional yeast and once it is poured into the pasta with olive oil and garlic it becomes a kind of sauce.

    🍝Serving Ideas and Similar Recipes

    We're pretty sure you're going to love this quick Garlicky Cavolo Nero Pasta, and we suggest serving it with a wholesome salad for extra deliciousness. And if you're keen for more pasta, why not try some of our other pasta dishes.

    1. Vegan Caesar Salad with Crunchy Chickpea Croutons (Gluten Free!)
    2. Harissa Roasted Chickpea & Tomato Salad
    3. How To Make Vegan Rasta Pasta
    4. Vegan Red Pepper and Chorizo Mafalda Pasta
    5. Leftover Pasta Frittata

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A bowl of pasta with cavolo nero in it.

    Quick Garlicky Cavolo Nero Pasta

    Louise-Claire Cayzer
    A super simple vegan pasta dish made with seasonal Cavolo Nero kale. Perfect for a quick dish when you're hungry and want a tasty dish, quickly!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Italian, Vegan
    Servings 2
    Calories 719 kcal

    Equipment

    • 1 Large Saucepan
    • 1 Large frying pan

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 180 g (8 ¾ oz) pasta (Spaghetti or linguine work well.)
    • 6 cloves garlic (or more if you love garlic.)
    • 200 g (½ lb) cavolo nero (or other green such as spinach or cabbage.)
    • 50 g (⅓ cups) pine nuts
    • 2 tablespoon nutritional yeast
    • 2 tablespoon olive oil
    • 1 teaspoon chilli flakes
    • Salt & Pepper to taste

    Instructions

    • Put the pasta water on to boil.
    • Finely slice the garlic and remove the cavolo nero from it's stalks. Shred the cavolo nero.
      6 cloves garlic, 200 g cavolo nero
    • In the frying pan, toast the pine nuts until slightly golden. Remove and set aside.
      50 g pine nuts
    • Add the pasta to the pasta water.
      180 g pasta
    • Sizzle the garlic and chilli if using in the olive oil. Add in the cavolo nero and turn in the pan.
      6 cloves garlic, 200 g cavolo nero, 1 teaspoon chilli flakes, 2 tablespoon olive oil
    • Once the pasta is cooked al dente, reserve a ⅓ cup (50ml) of the cooking water, then drain
    • Mix the pasta in with the cavolo nero, tossing so the oil coats the pasta well.
    • Mix the nutritional yeast in with the reserved pasta water, then pour it over the pasta, mixing well. This will turn into a light cheesy coating for the pasta.
      2 tablespoon nutritional yeast
    • Mix the pine nuts into the pasta, then add salt & pepper to taste.
    • Serve in bowls with extra nutritional yeast or pangritata (toasted breadcrumbs) to sprinkle over the top

    Nutrition

    Calories: 719kcalCarbohydrates: 86gProtein: 24gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gSodium: 62mgPotassium: 1047mgFiber: 6gSugar: 3gVitamin A: 10295IUVitamin C: 123mgCalcium: 193mgIron: 5mg
    Keyword cavolo nero, greens, pasta
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

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    1. Louise-Claire Cayzer says

      February 26, 2022 at 5:45 pm

      5 stars
      I make this pasta all the time when Cavolo Nero is in season. It's one of my all time favourite-easy dinners.

      Reply
    2. Ieva says

      March 02, 2022 at 2:42 pm

      5 stars
      We loved how simple and quick this was for a weekday dinner! And a brilliant use of cavolo nero growing in our garden!

      Reply
      • Louise-Claire Cayzer says

        March 02, 2022 at 3:59 pm

        We love a quick dinner. Even more if we've picked it ourselves!

        Reply
    3. Kate says

      March 02, 2022 at 2:45 pm

      5 stars
      Oh yum, I love cavolo nero and often get it in my veg box, will definitely try this next time!

      Reply
    4. Dana Sandonato says

      March 02, 2022 at 2:56 pm

      5 stars
      The addition of the pine nuts is *chef's kiss* absolute perfection!

      Reply
    5. Beth says

      March 02, 2022 at 3:06 pm

      5 stars
      I'm very interested in trying this. I love kale, but I have never had cavolo nero. This sounds super delicious.

      Reply
    6. Carrie Robinson says

      March 02, 2022 at 3:44 pm

      5 stars
      I don't think that I have ever had cavolo nero before! 🙂 Totally want to look for this the next time I am at the grocery store and try this recipe.

      Reply

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    Hi! I'm Louise-Claire!

    I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you!

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