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–+ servings
overhead shot of cavolo nero pasta without tomato sauce on a beige table
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4.99 from 213 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Main Dish, Vegan Dinner Recipes
Cuisine: Asian, Indian, Italian
Diet: Vegan, Vegetarian
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
US Customary - Metric

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