Cavolo Nero Recipe Pasta Vegan: Easy & Delicious Ideas

Discover the vibrant flavors of Italian cuisine with this delightful cavolo nero pasta vegan recipe. Cavolo nero, also known as Tuscan kale, is a wonderfully hearty and nutritious leafy green that brings a slightly smoky, earthy flavor to any dish.

Perfectly paired with al dente pasta and a medley of fresh herbs and garlic, this vegan pasta dish is not only satisfying but also incredibly nourishing. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe offers a fantastic way to enjoy wholesome ingredients without compromising on taste.

This dish comes together quickly, making it ideal for busy weeknights or leisurely weekend dinners. It’s versatile, easy to customize, and packed with vitamins and fiber.

Plus, it’s a great way to introduce cavolo nero into your meals if you haven’t tried it before. Ready to whip up a comforting and elegant vegan pasta that will impress your family and friends?

Let’s dive into the recipe!

Why You’ll Love This Recipe

Cavolo nero pasta vegan is a beautiful balance of simplicity and flavor. Here’s why it stands out:

• Nutritious & Filling: Cavolo nero is loaded with antioxidants, vitamins A, C, and K, and dietary fiber, making this pasta both healthy and satisfying.
• Quick & Easy: Ready in under 30 minutes, it’s perfect for those hectic days when you want a wholesome meal fast.
• Flavorful: The garlic, chili flakes, and lemon juice brighten the dish, while the gentle bitterness of cavolo nero adds depth.
• Vegan & Allergy-Friendly: Free of dairy and eggs, this recipe is suitable for vegans and those with common food allergies.
• Customizable: Add nuts, vegan cheese, or other vegetables to tailor it to your taste and pantry staples.

Ingredients

• 300g dried pasta (penne, rigatoni, or spaghetti work well)
• 200g cavolo nero, washed and roughly chopped
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 small red chili, deseeded and finely chopped (optional)
• Juice of ½ lemon
• Salt and freshly ground black pepper, to taste
• ½ cup toasted pine nuts or walnuts (optional)
• Fresh parsley, chopped, for garnish
• Vegan Parmesan-style cheese or nutritional yeast, for serving (optional)

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Colander
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Citrus juicer or reamer (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
2. Prepare the cavolo nero: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped chili and sauté for 1-2 minutes until fragrant but not browned.
3. Add the cavolo nero: Toss the cavolo nero into the skillet. Stir frequently for about 5-7 minutes until the leaves are wilted and tender but still vibrant green.
4. Combine pasta and greens: Add the drained pasta to the skillet with the cavolo nero. Toss to combine, adding reserved pasta water a little at a time to loosen the sauce and help everything coat evenly.
5. Season and finish: Stir in the lemon juice, and season generously with salt and freshly ground black pepper. Mix in the toasted pine nuts or walnuts if using.
6. Serve: Spoon the pasta into bowls, garnish with fresh parsley and a sprinkle of vegan Parmesan or nutritional yeast if desired. Serve immediately while warm.

Tips & Variations

For a creamier texture, stir in a splash of unsweetened plant-based cream or blended soaked cashews right before serving.

• Switch up the greens: If you can’t find cavolo nero, try using kale, spinach, or Swiss chard instead.
• Add protein: Toss in some cooked chickpeas or crispy tofu cubes for a heartier meal.
• Spice it up: Increase the chili amount or finish with a drizzle of chili oil for an extra kick.
• Herbal notes: Fresh basil, thyme, or oregano can add unique twists to the flavor profile.
• Use whole wheat or gluten-free pasta to suit your dietary needs without losing flavor.

Nutrition Facts

Serving Suggestions

This cavolo nero pasta vegan is a wonderful main course for a light lunch or dinner. Pair it with a crisp green salad and crusty vegan garlic bread to round out your meal.

For a special occasion, serve alongside a vegan antipasto platter with marinated olives, artichokes, and sun-dried tomatoes. It also works beautifully as a side dish with grilled vegetables or plant-based protein options.

Looking for more vegan pasta inspiration? Check out our Lemon Ricotta Pasta With Arugula Recipe for a creamy, citrusy twist.

Or explore hearty dishes like the Lion’S Mane Mushroom Crumble Recipes for another savory vegan delight.

Conclusion

This cavolo nero pasta vegan recipe is a fantastic way to enjoy the robust flavors of Tuscan kale combined with the comforting familiarity of pasta. It’s simple to prepare, highly nutritious, and adaptable to your tastes or pantry contents.

Whether you’re cooking for yourself, family, or guests, this dish is sure to impress with its vibrant colors and fresh, zesty flavors.

Embracing plant-based meals doesn’t mean sacrificing flavor or satisfaction, and this recipe proves just that. Next time you want a delicious, wholesome meal that’s easy on the schedule and your wallet, reach for cavolo nero and pasta.

Don’t forget to explore other delicious recipes on our site like the Instant Pot Rabbit Recipe or indulge your sweet tooth with the Lemon Straws Recipe. Happy cooking!

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