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Cavolo nero pasta

Cavolo nero pasta in a bowl

Cavolo nero pasta

Name: Cavolo nero pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 garlic cloves; 200g cavolo nero woody stalks removed, roughly chopped; 40g parmesan or vegetarian alternative, grated; 10g basil roughly torn; 150g fresh lasagne sheets roughly torn; 1 tsp chilli flakes

Helena Busiakiewicz

Save recipe

Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.1 out of 5.31 ratingsRate

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Rustle up this easy pasta dish served with a vibrant green sauce, thanks to the cavolo nero. It comes together in a flash – on the table in just 20 minutes

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 garlic cloves
200g cavolo nero

woody stalks removed, roughly chopped
40g parmesan

or vegetarian alternative, grated
10g basil

roughly torn
150g fresh lasagne sheets

roughly torn
1 tsp chilli flakes

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Nutrition: Per serving

kcal400
fat9g
saturates4g
carbs56g
sugars3g
fibre8g

high
protein20g
salt0.4g

Method

step 1

Bring a large pan of salted water to the boil. Peel the garlic cloves and boil with the cavolo nero for 4-5 mins, then transfer to a blender or food processor using a slotted spoon (keep the water boiling, as you will use it to cook the pasta). Add 30g of the cheese, the basil and a splash of the cooking water to the cavolo nero mixture, season, then blitz until smooth and bright green. Transfer to a wide frying pan and warm through over a low heat.
step 2

Cook the torn lasagne sheets in the pan of boiling water for 2-3 mins until just cooked, stirring to separate. Transfer to the sauce using tongs, and mix to combine.
step 3

Divide the pasta between two bowls, then sprinkle over the chilli flakes and remaining cheese.

Recipe from Good Food magazine, December 2023

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A star rating of 4.1 out of 5.31 ratings

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