4:n raaka-aineen mustakaalipasta
As I always seem to get a positive response from my recipes that require only a couple of ingredients, I decided to post another. This is my super simple cavolo nero spaghetti. It is quick to make, but packed full of flavour. Cavolo Nero, otherwise known as black cabbage or Tuscan kale, is not only a great source of antioxidants, but it is high in a range of vitamins and minerals. If you haven’t tried Cavolo Nero, then I would describe it as similar to kale, but less harsh and with a slightly tangy, but sweet flavour. Best of all the sauce creates a beautiful deep green colour, which just invites you to dive in.
Other 3 to 5 ingredient recipes include my 5 Ingredient crispy tofu nuggets, 3 Ingredient Vegan Gnocchi, 5 Ingredient Chocolate Cheesecake with Vegan Honeycomb , Easy 5 Ingredient Sugar Free Vegan Banana Bread and my Easy 3 Ingredient Banana Pancakes
Cavolo Nero Spaghetti – serves 2 – 3 people
200 g cavolo nero, stalks removed and roughly chopped
1 clove of garlic
olive oil
around 80 g per person of your favourite spaghetti pasta
homemade vegan parmesan to serve, find my recipe here
Bring a large pan of salted water to the boil.
Drop in the cavolo nero and garlic clove and allow to simmer for around ten minutes, or until the cavolo nero is tender. Drain and leave to steam dry for a couple of minutes.
Squeeze the garlic out of its skin and add along with the cavolo nero to a small blender. Add a few good plugs of olive oil, season well and blend until smooth. Alternatively you can use a stick blender.
Cook your spaghetti as per manufacturer’s instructions. Drain, but reserve a little of the cooking water.
Stir the cavolo nero mixture through the spaghetti. If the sauce is too thick, add a little of the reserved pasta water.
Serve immediately with a good sprinkling of vegan parmesan
A Brit in Helsinki 