Creamy pasta with cavolo nero
25 Feb 2016
by Dinna
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
Cavolo nero is a nutty, dark cabbage that's very popular in Italy. It's super healthy, too, and versatile to use. Β Β This creamy pasta with Cavolo nero is a perfect example - absolutely delicious and ready within 15 minutes.Β You can make the dish with any type of pasta - here I used gluten-free (brown rice) penne.
Ingredients
- 1 Tbsp olive oil
- 1 large clove garlic
- 1 leek
- 100g Cavolo nero or Savoy cabbage
- 200g pasta
- 100g Greek yogurt (or crΓ¨me fraîche)
- 50g Gorgonzola (or Dolcelatte)
Instructions
- 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 sautΓ© 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Dairy - Greens & Salads
- Health and Diet: - Vegetarian
- Skill Levels: - Easy
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