Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 large clove garlic
  • 1 leek
  • 100 g Cavolo nero or Savoy cabbage
  • 200 g pasta
  • 100 g Greek yogurt or crème fraîche
  • 50 g Gorgonzola or Dolcelatte

Method
 

  1. Thinly slice the garlic and leek. Cut the cabbage into thin strips.
  2. Cook the pasta according to the package instructions, then drain.
  3. 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.
  4. Mix in the drained pasta, the yoghurt and crumble over the cheese. Season to taste with salt and pepper, then serve immediately.