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+ servings

Creamy Cavolo Nero Pasta

This simple pasta dinner is creamy and nourishing, packed with hearty cavolo nero (aka Tuscan kale, black kale). Easy to make and adaptable, a bowl of cavolo nero pasta may become your favorite way to eat your greens.
5 from 3 ratings


  • 300 g (11 oz) dried spaghetti
  • 200 g (7 oz) bunch of cavolo nero, de-stemmed and chopped
  • 4 cloves garlic, crushed
  • 2 lemons, juiced
  • 60 ml (¼ cup) double cream / heavy cream
  • ½ tsp dijon mustard
  • 75 g (2.5 oz) grated parmesan* cheese
  • 8 olives, sliced
  • Handful of chopped walnuts


  • Boil your spaghetti according to package instructions.
  • While the spaghetti is cooking, heat some olive oil in a wok or frying pan and stir fry the cavolo nero until it goes brighter green and starts to soften.
  • Add the garlic and continue to cook until the garlic is fragrant and softening.
  • Pour the lemon juice into the pan and cook until it's mostly evaporated.
  • Turn the heat down to a very low setting. Push all of the cavolo nero to the edges of the pan so that there is a bit of space in the middle. Add the dijon mustard and cream, and get them mixed together with the wooden spoon before mixing it through the cavolo nero.
  • Add a handful of the cheese (reserving a little for the topping), the walnuts and olives to the pan.
  • Remove from the heat until the pasta is ready. Once it's cooked, drain and add to the pan with the cavolo nero.
  • Top with the extra cheese and serve.


* Use a parmesan style cheese without animal rennet to keep this vegetarian friendly. They often go by the name "pasta cheese" or "Italian cheese". Failing that, swap in any other strong hard cheese.
Serving: 1g, Calories: 445kcal, Carbohydrates: 28g, Protein: 17g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 649mg, Fiber: 4g, Sugar: 3g