Creamy pasta with cavolo nero
Cavolo nero is a nutty, dark cabbage that’s very popular in Italy. It’s super healthy, too, and versatile to use. This creamy pasta with Cavolo nero is a perfect example – absolutely delicious and ready within 15 minutes. You can make the dish with any type of pasta – here I used gluten-free (brown rice) penne.
Ingredients
Method
- Thinly slice the garlic and leek. Cut the cabbage into thin strips.
- Cook the pasta according to the package instructions, then drain.
- Meanwhile, heat the oil in a frying pan and soften the leeks and garlic over low heat. Add the cabbage and a splash of water, put the lid on and let it sauté for a few minutes. When the cabbage is tender, turn off the heat.
- Mix in the drained pasta, the yoghurt and crumble over the cheese. Season to taste with salt and pepper, then serve immediately.