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Cavolo Nero Pasta (Tuscan Kale)
Simple cavolo nero pasta featuring Tuscan kale and veggies of your choice. Quick, healthy & easy.
Course Main Course
Cuisine Italian, Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 2
Calories 702kcal
- 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
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)
- 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.
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