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Best Creamy Cavolo Nero Pasta (Tuscan Kale)

Cavolo Nero Pasta, or Tuscan Kale Pasta, is a creamy, rich, moreish dish that has a long tradition in Tuscan and Italian cuisine. This velvety “pasta con cavolo nero” is vegan and pairs well with my Roasted Bell Pepper Salad and swirled Vegan Garlic Bread, requires only 8 ingredients and 20 minutes to get from the pot to your plate.

overhead view of cavolo nero pasta on a white plate

Introducing your new favorite way to get a healthy dose of greens – Cavolo Nero Pasta, or “pasta con cavolo nero” in Italian. Loaded with hearty Tuscan kale (black kale), this creamy, nourishing dish is as versatile as it is delicious. Paired with classic ingredients (veganized) frequently used in Tuscan pasta dishes – cream and sun-dried tomatoes – this Tuscan pasta recipe is so easy, it can be enjoyed any time of year.

This recipe was inspired by my Vegan Mushroom Stroganoff and my creamy Avocado Pasta, and pairs well with my amazing cashew Vegan Parmesan and my Spiced Orange Gin Spritz. Serving suggestions include my swirled Vegan Garlic Bread or my easy Focaccia Bread Recipe. Finish with this Grilled Peaches Dessert.

🍅 What Goes Into Cavolo Nero Pasta

For your convenience, you may shop this recipe from the comfort of your own home by clicking on the links below the ingredient list.

picture of ingredients for pasta recipe labeled
  • Spaghetti I often use whole wheat spaghetti in this recipe, however, you can also use gluten-free spaghetti, such as this organic chickpea spaghetti.
  • Olive oil – extra-virgin olive oil works best. However, to make it oil-free, substitute olive oil with vegetable broth.
  • Garlic – what Italian pasta recipe would be complete without garlic? I often use artisan garlic in my recipes, such as this gorgeous purple garlic.
  • Cavolo nero – in English, this refers to Tuscan Kale, or black kale, or black cabbage. If you cannot find Tuscan kale locally or online, choose a kale such as curly kale or whatever is on hand.
  • Sun-dried tomatoes – these can be jarred in olive oil (you can even use the oil in the recipe) or dried. Some dried tomatoes are ready to eat, while others need to be soaked first. Please follow your package instructions. You may also use fresh grape or cherry tomatoes in this recipe.
  • Vegan heavy cream – Silk now makes a dairy-free heavy cream. If you don’t have it, you can substitute with the plant-milk of your choice.
  • Vegan parmesan – you can use any kind of vegan parmesan you want, or make your own with cashews like I do. Click the link for the recipe.
  • Lemon juice – fresh lemon juice is best, but you may also use bottled.
  • Sea salt & black pepper – add a pinch or more, to suit your taste.

See recipe card for quantities.

🔪How to Make Cavolo Nero Pasta

Follow the step-by-step pictorial below to get this Cavolo Nero Pasta perfect every time. Hint: I love making this pasta in my Lodge 6 Quart Dutch oven for even cooking and easy cleanup. I absolutely love it. Of course, you can also use a regular pot.

steps 1 and 2 for pasta con cavolo nero

1. Cook the spaghetti according to package instructions. Depending upon the type of noodles, this should take between 7 and 10 minutes. Drain, but don’t rinse.

2. In the meantime, while spaghetti is cooking, heat olive oil to a large skillet or Dutch oven over medium. Add minced garlic and stir for about 30 seconds, being careful not to burn.

steps 3 and 4 for cavolo nero pasta recipe

3. Add the Cavolo Nero to the skillet.

4. Continue to cook over medium heat for about 5 minutes, or until cavolo nero leaves and stalks are nice and tender.

steps 5 and 6 for vegan cavolo nero pasta

5. Toss in sun-dried tomatoes.

6. Stir until tomatoes are well-incorporated with the other ingredients.

steps 7 and 8 for pasta dish

7. Add the vegan heavy cream. You can also substitute with Vegan Béchamel Sauce here for an extra special treat.

8. Stir well until heated through.

cavolo nero pasta recipe steps 9 and 10

9. Add Vegan Parmesan.

10. Stir until cavolo nero leaves are well-coated with parmesan.

steps 11 and 12 for cavolo nero pasta

11. Add lemon juice, a sprinkle of sea salt, black pepper, and cooked spaghetti.

12. Continue to cook over medium heat until all ingredients are heated thoroughly and ingredients are totally blended. Serve immediately with some garlic bread and a side salad.

TIP: the spaghetti noodles tend to absorb a lot of the sauce, so don’t expect a lot of it. If you’d like your sauce thinner and your pasta creamier, add up to 3 tablespoons of water. Just be sure the spaghetti and cavolo nero are perfectly coated.

🍄 Substitutions

  • Get your vegetables onto increase the nutritional value of this recipe, add more vegetables, such as carrots, mushrooms, green peas, or fresh tomatoes.
  • Increase the crunch factorto add some crunch to the mix, toss in some raw walnuts or cashews before serving or during the cooking process. If you prefer to toast the nuts prior to adding to the pasta, do so in a small skillet with a tiny bit of olive or sesame oil.
  • Make it gluten-free – use gluten-free noodles instead of regular spaghetti to make recipe gluten-free.
closeup overhead view of cavolo nero spaghetti

🌶 Variations

This dish is so versatile and here are some ideas on how to change the recipe to better suit the tastes of family or dinner guests:

  • Spicy – add red pepper flakes to Cavolo Nero Pasta during the cooking process or as a finishing touch to imbue heat into the dish.
  • Herby – to make cavolo nero pasta recipe more herby, try adding some of your favorite herbs, such as rosemary, sage, or basil, either as a topping or during the cooking process.
  • Kid-friendly – add crushed potato chips instead of vegan Parmesan before serving as a crispy, delicious topping.
side view of cavolo nero pasta on a beige table

🌡️ Storage

Store leftovers in an air tight container in your refrigerator for up to 4 days. Reheat the entire batch in a skillet over the stove, or in individual portions in the microwave on a microwave safe plate for 1-2 minutes.

Cavolo Nero Pasta is best served immediately after cooking. It doesn’t fare well in the freezer, so best NOT TO FREEZE! .

2 white plates on a table loaded with pasta

👩🏻‍🍳 Expert Tips

  • Don’t overcook the noodles in this “pasta con cavolo nero” or they may turn to mush!
  • If you prefer a creamier version of Cavolo Nero Pasta, make the sauce on the side and pour it over the noodles right before serving. This prevents the noodles from absorbing all the sauce. T
  • If you make the sauce on the side as in the above tip, add a bit of olive oil to the noodles after cooking and draining to prevent them from sticking.

For more great pasta recipes, check out these 32 Vegan Date Night Recipes, my Vegan Pumpkin Mac and Cheese Bake and this Easy Avocado Pasta.

💭 FAQ

Should I remove the stalk from cavolo nero

This depends on personal preference. If you prefer only the tender leaves in your pasta, instead of the stalks that are hard and less tender, then remove the stalks and slice the leaves separately.

What can be used instead of cavolo nero in this recipe?

The best substitute for cavolo nero is regular curly kale. But you can use just about any kale available at your local supermarket and it will be delicious.

Is cavolo nero the same as kale?

Cavolo nero is related and very similar to regular kale. However, it has much longer, darker leaves with a long central stem. They can be interchangeably in recipes as the taste and texture are similar.

🍝 More Pasta Recipes

Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

overhead shot of cavolo nero pasta without tomato sauce on a beige table

Cavolo Nero Pasta Recipe

Cavolo Nero Pasta, or Tuscan Kale Pasta, is a creamy, rich, moreish dish that has a long tradition in Tuscan and Italian cuisine. This velvety "pasta con cavolo nero" is vegan and requires only 8 ingredients and 15 minutes to get from the pot to your plate.
4.99 from 213 votes
Print Pin Rate
Course: Main Course, Main Dish, Vegan Dinner Recipes
Cuisine: Asian, Indian, Italian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 687kcal
Author: Deborah
Cost: $11

Equipment

Ingredients

  • 10.5 oz dried spaghetti
  • 8 oz cavolo nero Tuscan kale
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 5 oz sun-dried tomatoes thinly sliced
  • 1 cup non-dairy heavy cream
  • 1/2 cup vegan parmesan
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Cook the spaghetti according to package instructions. Depending upon the type of noodles, this should take between 7 and 10 minutes. Drain, but don't rinse.
  • In the meantime, while spaghetti is cooking, heat olive oil to a large skillet or Dutch oven over medium. Add minced garlic and stir for about 30 seconds, being careful not to burn.
  • Add the Cavolo Nero to the skillet.
  • Continue to cook over medium heat for about 5 minutes, or until cavolo nero leaves and stalks are wilted.
  • Toss in sun-dried tomatoes.
  • Stir until tomatoes are well-incorporated with the other ingredients.
  • Add the vegan heavy cream.
  • Stir well until heated through.
  • Add Vegan Parmesan.
  • Stir until cavolo nero leaves are well-coated with parmesan.
  • Add lemon juice, a sprinkle of sea salt, black pepper, and cooked spaghetti.
  • Continue to cook over medium heat until all ingredients are heated thoroughly and ingredients are totally blended. Serve immediately with some garlic bread and a side salad.

Notes

  • Nutrition information is an estimate. 
  • Don’t overcook the noodles in this “pasta con cavolo nero” or they may turn to mush!
  • If you prefer a creamier version of Cavolo Nero Pasta, make the sauce on the side and pour it over the noodles right before serving. This prevents the noodles from absorbing all the sauce. 
  • If you make the sauce on the side as in the above tip, add a bit of olive oil or vegan butter to the spaghetti noodles after cooking and draining to prevent them from sticking.

Nutrition

Serving: 1serving | Calories: 687kcal | Carbohydrates: 79g | Protein: 21g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 76mg | Sodium: 550mg | Potassium: 1469mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1284IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 4mg
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75 Comments

  1. 5 stars
    I always learn the tastiest tips on Ohlalaitsvegan….Crush potato chips throw on top. Yes, super idea 💡 ❣️

  2. 5 stars
    I made this recipe over the weekend for a friend who is lactose intolerant. It was a hit! Thanks for post the recipe.

  3. 5 stars
    My husband and I really enjoyed this pasta dinner. I used a combination of curly kale (can’t find Tuscan kale near me) and baby spinach. I can’t recommend this recipe enough- it was easy and delicious!

  4. 5 stars
    I love this pasta recipe! There’s nothing quite like enjoying pasta, especially when you know it’s a healthy recipe!

  5. 5 stars
    This pasta was divine! I love how creamy the sauce turned out, and the sun-dried tomatoes gave it the best flavor. Can’t wait to make it again.

  6. 5 stars
    Our Family absolutely loved this dish! Prepared it this past weekend and it was a hit! Looking forward to the next time we get to enjoy this delicious meal together!

  7. 5 stars
    I need to make this pasta tonight! Kale in pasta is super delicious and I love how refreshing this looks. Perfect for this unending heat wave California is experiencing.

  8. Every bite of this pasta dish has a new level of silky flavor. The combination of ingredients makes for a delicious dinner.

  9. 5 stars
    I have never tried to make this kind of pasta. It looks delicious and is easy to make.
    Thank you for sharing!

  10. 5 stars
    I love a creamy pasta once in a while and this sure does hit the spot. Looks so hearty and delicious…might be my new weeknight go-to!

  11. 5 stars
    This recipe was scrumptious! My local Whole Foods had the tuscan kale so I tried it for the first time just to see if it was noticeably different, and it tastes pretty similar, so just in case anyone else can’t find the Tuscan kale. I really loved the mixture of the kale and soft pasta and will be making this again. Thank you!

  12. 5 stars
    Made with regular kale, I couldn’t find cavolo nero. It was perfect for a midweek dinner. Thanks for the recipe. By the way, I’m in love with your photos.

  13. 5 stars
    This cavolo nero pasta dish is perfect for busy weeknights, I love that it’s ready in just 20 minutes. A creamy and delicious meal the whole family enjoys.

  14. 5 stars
    So delicious ~ my guests didn’t even know this was a vegan recipe. I loved the addition of kale in the recipe tasty and so healthy.

  15. 5 stars
    Such a wonderful pasta dish! You had me at only 8 ingredients and 20 minutes. It looks amazing with the kale.

  16. 5 stars
    The perfect way to use some kale from the garden! I am normally not a big fan of kale but it tasted delicious in this pasta dish!