Quick Garlicky Cavolo Nero Pasta
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!
Servings: 2
Calories: 719kcal
Equipment
- 1 Large frying pan
Ingredients
- 180 g pasta Spaghetti or linguine work well.
- 6 cloves garlic or more if you love garlic.
- 200 g cavolo nero or other green such as spinach or cabbage.
- 50 g 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: 719kcal | Carbohydrates: 86g | Protein: 24g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Sodium: 62mg | Potassium: 1047mg | Fiber: 6g | Sugar: 3g | Vitamin A: 10295IU | Vitamin C: 123mg | Calcium: 193mg | Iron: 5mg