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15 Jan, 2020

Cavolo nero pasta

This cavolo nero pasta is the perfect way to get a load of dark leafy veg into your life. It only requires a few ingredients, takes less than 15 minutes from start to finish and tastes delicious. Win win!



Food processor


8 stems of cavolo nero
50g cashews, soaked in water for a couple of hours or overnight
1 heaped tbsp nutritional yeast
1 clove of garlic
1 tbsp olive oil
100g spaghetti
Salt and cracked black pepper


Serves 2

Blitz the cashews in the food processor until relatively smooth.

Bring a large pot of salted water to the boil. Blanch the cavolo nero and garlic clove for one minute, then lift out of the water using tongs.

Add the cavolo nero and garlic to the food processor along with the nutritional yeast, olive oil, a generous pinch of salt and lots of cracked black pepper.

Cook the spaghetti according to pack instructions in the same pot of water. Reserve a mug of pasta then drain.

With the blender running, slowly drizzle the reserved pasta water into the cavolo nero mixture until you reach a loose, pouring consistency.

Combine the pasta and cavolo nero sauce then serve.