Creamy cavolo nero pasta
main | winter | quick
This simple pasta dinner is creamy and nourishing, easy to make, adaptable and packed with hearty cavolo nero (aka Tuscan kale, black kale).
Prep 10 min
Cook 15 min
Serves 3-4
Ingredients
300g dried spaghetti
200g bunch of cavolo nero de-stemmed and chopped
4 cloves garlic crushed
2 lemons juiced
60ml double cream / vegan cream
1/2 tsp dijon mustard
75g grated parmesan cheese / vegan hard cheese / nutritional yeast
8 olives sliced
a handful of chopped walnuts
Method
- Boil the spaghetti according to package instructions.
- While the spaghetti is cooking, heat some olive oil in a wok or frying pan and stir fry the cavolo nero until it goes brighter green and starts to soften.
- Add the garlic and continue to cook until the garlic is fragrant and softening.
- Pour the lemon juice into the pan and cook until it's mostly evaporated.
- Turn the heat down to a very low setting. Push all of the cavolo nero to the edges of the pan so that there is a bit of space in the middle. Add the dijon mustard and cream, and get them mixed together with the wooden spoon before mixing it through the cavolo nero.
- Add a handful of the cheese (reserving a little for the topping), the walnuts and olives to the pan.
- Remove from the heat until the pasta is ready. Once it's cooked, drain and add to the pan with the cavolo nero.
- Top with the extra cheese and serve.