• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Desserts
    • Mains
    • Drinks
    • Snacks
    • Food Tips
    • Sign Up
  • About
    • Food Photography Tips
    • Privacy Policy
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
My Vegan Minimalist
menu icon
go to homepage
  • Recipes
  • About
  • Collaborate
  • Free Course
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Collaborate
    • Free Course
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan Recipes

    Cavolo Nero Pasta (Tuscan Kale)

    Published: Nov 19, 2021 · Modified: Aug 8, 2022 by Tajda Ferko This post may contain affiliate links

    59 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video

    Vibrant cavolo nero pasta is smothered in garlic & oil, then topped off with burst tomatoes and a sprinkling of your favourite cheese or yeast flakes. Colourful & packed with good-for-you veg.

    A side view of cavolo nero pasta with small plum tomatoes in a large black pan.

    Disclaimer: This cavolo nero pasta recipe is part of a paid collaboration with Microplane. All opinions expressed are my own.

    Jump to:
    • 💌 Why I Love This Recipe
    • 🌱 Ingredients
    • ⏲️ Step-by-step
    • 💡 Quick Tips
    • ❓FAQ
    • 🔪 Substitutions 
    • Similar Recipes
    • Recipe

    💌 Why I Love This Recipe

    • So easy to customise
    • Packed with good-for-you veg & so tasty
    • Takes 20 minutes from start to finish
    • Vegan and can easily be made gluten-free
    • Looks like a restaurant-quality dish but so easy to make
    • A great way to get in your daily dose of veggies

    Plus, you'll have step-by-step photos & video helping you nail this dish!

    🌱 Ingredients

    Here's what you'll need.

    A flatlay image of all ingredients needed to make cavolo nero pasta on a grey surface.

    Ingredient Notes

    • Cavolo Nero: also called black or Tuscan kale. Could be substituted for regular kale.
    • Veggies of choice: I used carrot, broccoli & tomatoes. More ideas on what veggies to use available in the Substitutions section below.
    • Oil: I used light olive oil, but you can use any neutral tasting vegetable oil.

    Tip: I used my Microplane Bowl Grater to grate all my veggies, leaving some slightly bigger for more texture. If you don't have a grater you can make this recipe by simply slicing the veggies. 

    ⏲️ Step-by-step

    Remember: the full recipe with exact ingredients & detailed instructions is waiting for you at the bottom of this page.

    A collage image featuring six steps in making cavolo nero pasta.
    1. Grate or slice all your veggies.
    2. Add oil to a hot pan. Then add garlic.
    3. Gently fry for 1 minute then add the rest of you vegetables. Stir & add seasoning.
    4. In the meantime, add salted boiling hot water to a pan. Then add pasta and cook according to the instructions. 
    5. Once it's ready, drain the pasta and add it straight to the pan. 
    6. Add some more oil and any other toppings (I used hemp seeds & burst cherry tomatoes)

    Tip: This is an aglio e oglio type of pasta, meaning it's based on garlic & oil. Don't be afraid to be generous when adding your oil!

    💡 Quick Tips

    A close-up image of vegan spaghetti with Tuscan kale & tomatoes.
    • Leave some bigger bits of veggies for more texture
    • Use any veggies of choice, this dish is completely customisable (ideas below)
    • Sprinkle with seeds for extra crunch!
    • Best when eaten fresh, doesn’t stay super well if you reheat it
    • Spicy? This pasta works SO well with some red chilli flakes sprinkled on top. 

    ❓FAQ

    A collage of two images showing how to use the Microplane bowl grater to grate Tuscan black kale.
    What is the difference between cavolo nero and kale?

    Cavolo nero is a type of kale. Its name translates to 'black cabbage'. Compared to kale, it has a crunchier texture and a slightly sweeter aftertaste. 

    Is there a substitute for cavolo nero?

    Absolutely, you can easily substitute it with curly kale. Alternatively, you can also use collard greens, spring greens, Chinese kale, or chard. 

    How does the Microplane Bowl Grater work?

    This grater is ultra-sharp and super easy to use. It fits perfectly on top of small bowls or inside bigger mixing bowls.

    It's also the ideal way to make cauliflower or broccoli rice without using a food processor.

    🔪 Substitutions 

    Three plates on a flat grey surface filled with spaghetti.

    The BEST thing about this cavolo nero pasta? You can easily swap out the veggies. Here are some of my suggestions.

    • Mushrooms: will add some creaminess and that beloved umami flavour.
    • Spinach works really well and can be used to replace broccoli
    • Peas can help add some protein
    • Herbs like fresh basil, chives & parsley make the topping
    • Yeast flakes or (vegan) cheese are another go-to topping

    Thank you so much to Microplane for sponsoring this recipe! 

    Finally, thank YOU, the reader, for sticking with me until the end! In case there are any questions I didn't cover, simply get in touch via the comments section below. 

    If you made & enjoyed this recipe there's nothing I would love more than to hear your feedback.

    Similar Recipes

    Love the idea of this cavolo nero pasta? Check out my:

    • Creamy Red Pepper Pasta
    • Vegan Cream of Chicken Soup
    • Easy Vegan Haggis
    • Vegan Baked Mac & Cheese
    • Vegan Orzo

    Recipe

    Cavolo Nero Pasta (Tuscan Kale)

    Simple cavolo nero pasta featuring Tuscan kale and veggies of your choice. Quick, healthy & easy.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian, Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 702kcal
    Author: Tajda Ferko

    Ingredients

    • 4 tablespoon olive oil
    • 3 cloves garlic
    • 2 cups cavolo nero
    • 1 carrot
    • ¼ broccoli
    • 1 tablespoon lemon
    • 8 oz pasta
    • salt and pepper to taste

    Optional toppings

    • Sesame seeds, hemp seeds, burst cherry tomatoes, cheese, yeast flakes, salt flakes, etc
    US Cups - Metric

    Instructions

    • Grate or slice all your veggies (cavolo nero and other veggies of choice)
    • Add 2 tbsp oil to a hot pan. Then add garlic.
    • Gently fry for 1 minute then add the rest of your vegetables. Stir & add lemon juice, salt and pepper to taste.
    • In the meantime, add salted boiling hot water to a large pan. Then add pasta and cook according to the instructions. 
    • Once it's ready, drain the pasta and add it straight to the frying pan with the veggies.
    • Add some more oil (to taste) and any other toppings (I used hemp seeds & burst cherry tomatoes)

    Video

    Notes

    • Leave some bigger bits of veggies for more texture
    • Use any veggies of choice, this dish is completely customisable
    • Sprinkle with seeds for extra crunch!
    • Best when eaten fresh, doesn’t stay super well if you reheat it.
    • Spicy? This pasta works SO well with some red chili flakes sprinkled on top. 

    Nutrition

    Calories: 702kcal | Carbohydrates: 91g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 82mg | Potassium: 958mg | Fiber: 6g | Sugar: 6g | Vitamin A: 13063IU | Vitamin C: 165mg | Calcium: 190mg | Iron: 3mg
    Tried This Recipe? Tag Me Today!Mention @MyVeganMinimalist or tag #MyVeganMinimalist!
    « Vegan Sweet Potato Cake
    Thermomix Mojito Cocktail »

    5-Day Free Food Photography Course

    Privacy Policy
    • Crispy Oven Roasted Lentils - 5 Ingredients
    • Blueberry Bubble Milk Tea - Boba
    • Earl Grey Milk Bubble Tea - Hot or Cold
    • Lavender Milk Tea (5 Ingredients, 10 minutes)
    • 25 Green Fruits - The Ultimate List

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Tajda (pronounced tide-ah) and I'm here to take you on a delicious plant-based journey! My recipes are easy to make, affordable, and always vegan.

    Trending

    • Aquafaba Chocolate Mousse
    • Vegan Oat Blueberry Muffin Recipe
    • In-depth Foodtography School Review + Discount (+ Free Bonus)
    • Oat Milk Pancakes - Fluffy, Vegan And Dairy Free

    Fall Favorites

    • Vegan Date Caramel Slice with Nuts Crumble (Easy & Gluten-Free)
    • Vegan Spiced Pear & Almond Cake
    • Vegan Chocolate Banana Bread
    • Vegan Chocolate Swirl Pumpkin Brownie (Ultra-Rich, Fudgy & Simple)

    Festive Heroes

    • Vegan Stew And Dumplings
    • Vegan Haggis with Easy Ingredients
    • Vegan Pigs in Blankets - Easy Carrot Party Snack
    • Vegan Garlic Herb Bread

    As seen in

    Free Course

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2022 My Vegan Minimalist