Vegan Penne con Cavolo Nero
Pasta con Cavolo Nero is a simple, hearty staple from Tuscany, highlighting the rich, earthy flavour of dark, nutrient‑dense black kale. This fully vegan version uses no dairy or animal products — letting the kale’s natural sweetness, fragrant garlic, and good olive oil take centre stage. It is comforting, wholesome, deeply satisfying, and ready in under 30 minutes.
Shared by paula
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 350g egg‑free penne or short pasta
- 300g cavolo nero (Tuscan kale), tough central ribs removed, leaves chopped
- 3–4 garlic cloves, thinly sliced
- 1–2 fresh red chillies or chilli flakes (optional, for gentle heat)
- 4–5 tbsp extra virgin olive oil,, Salt for pasta water and seasoning,, 2 tbsp reserved starchy pasta water
- 1 tbsp nutritional yeast (optional, for a subtle creamy, savoury finish)
- #Garnish;
- Freshly ground black pepper
- Extra olive oil for drizzling
👩‍🍳 Instructions
- 1
Cook greens: Bring salted water to a boil, add cavolo nero and blanch for 3–4 minutes until tender but still bright. Lift out with a slotted spoon — keep the water boiling for the pasta.
- 2
Cook pasta: Drop the pasta into the same water and cook until al dente. Scoop out 2 tablespoons of cooking water before draining.
- 3
Sauté aromatics: Heat olive oil in a large pan over low‑medium heat. Add garlic and chilli; cook gently until pale golden and fragrant — do not burn.
- 4
Combine: Add the blanched cavolo nero, toss well for 1–2 minutes. Tip in the drained pasta and the reserved cooking water. Stir gently over low heat for 1–2 minutes so the flavours meld and the sauce clings lightly to every piece.
- 5
Serve: Season with plenty of black pepper, add nutritional yeast if using, and finish with a generous drizzle of fresh olive oil. Enjoy hot.