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Cavolo nero pasta in a bowl with fresh basil.
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Cavolo Nero Pasta

Creamy cavolo nero pasta (or vegan sun dried tomato pasta) is a comforting pasta dish that’s so satisfying and indulgent. And it only takes 20 minutes to make!
Course Dinner
Cuisine Italian
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 657kcal
Author Jess & Dan

Ingredients

  • 300 g dried spaghetti
  • olive oil
  • 4 garlic cloves – minced
  • 200 g cavolo nero – cut into 1” slices
  • 150 g sun-dried tomatoes – thinly sliced
  • 250 ml double cream
  • ½ cup vegan parmesan cheese – grated
  • 1 tablespoon lemon juice
  • Salt & pepper

Instructions

  • Cook the spaghetti according to package instructions – usually this takes around 10 minutes until dente. Drain and don’t rinse.
    300 g dried spaghetti
  • While the spaghetti cooks, pop a good glug of olive oil (or the oil from sundried tomatoes) into a large saucepan. Heat over a medium-high flame.
    olive oil
  • Start by adding the garlic and then stir for 30 seconds.
    4 garlic cloves
  • Pop in the cavolo nero for around 5 minutes – until the stalks start to become a little tender.
    200 g cavolo nero
  • Throw in the sun-dried tomatoes, stir well.
    150 g sun-dried tomatoes
  • Pour over the double cream and vegan parmesan cheese. Stir well and heat through for just a couple of minutes.
    250 ml double cream, ½ cup vegan parmesan cheese
  • Season generously with salt and then pour in the lemon juice.
    Salt & pepper, 1 tablespoon lemon juice
  • Finally, stir in the cooked spaghetti until it is well coated in the sauce. Tongs will help you to make sure the spaghetti gets well coated but not mashed up.
  • Optionally add up to 3 tablespoons of water, if you’d like the sauce to be a little runnier. Even with this water, there won’t be ample sauce, the spaghetti will be just perfectly coated.

Notes

  • Not suitable for freezing, and is best served fresh.
  • It keeps well in the fridge in an airtight container for up to 3 days. For best results, reheat in the microwave until piping hot.
  • Replace cavolo nero with kale, collard greens or spring greens if you don’t have cavolo nero.
  • Use cashew cream if you don’t have vegan double cream.
  • Vegan parmesan cheese can be substituted for nutritional yeast or homemade vegan parmesan made with cashews and nutritional yeast.

Nutrition

Calories: 657kcal | Carbohydrates: 86g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 229mg | Potassium: 1703mg | Fiber: 10g | Sugar: 18g | Vitamin A: 6247IU | Vitamin C: 64mg | Calcium: 241mg | Iron: 5mg