This Garlic + Cavolo Nero Spaghetti is a perfect vegan twist on classic Italian pasta dishes. It’s quick, easy, and packed with flavor from the combination of garlic, chili flakes, and nutrient-rich cavolo nero (Tuscan kale). This recipe is ideal for those looking for a delicious plant-based meal that’s both satisfying and healthy.
Ingredients:
- 160g (5.6oz) spaghetti (or gluten-free spaghetti)
- 3 garlic cloves, peeled and thinly sliced
- 1/2 tsp chili flakes
- 1 large handful of fresh parsley
- 100g (3.5oz) cavolo nero, roughly chopped
- 1/2 lemon, juice only
- Extra virgin olive oil
- Salt and pepper
- Vegan parmesan, for serving
Method:
- Cook the spaghetti in salted boiling water until al dente. Reserve some pasta water.
- In a pan, gently fry garlic in olive oil for 3 minutes over medium heat.
- Add chili flakes and chopped parsley stalks, fry for another minute.
- Add cavolo nero, lemon juice, and some pasta water. Cook for 3-4 minutes.
- Stir in the cooked spaghetti, adding more pasta water if needed to loosen the sauce.
- Remove from heat and stir in most of the parsley leaves, salt, and pepper.
- Serve with a drizzle of olive oil, remaining parsley, and grated vegan parmesan.
Don’t hesitate to try this Garlic + Cavolo Nero Spaghetti – it’s a simple yet flavorful dish that will impress both vegans and non-vegans alike. The combination of garlic, chili, and cavolo nero creates a perfect balance of flavors that will leave you craving more. It’s a great way to incorporate more greens into your diet while enjoying a comforting pasta meal!