This cavolo nero pasta is proof that getting your greens in can be seriously delicious. Cavolo nero (Tuscan kale) is blended with garlic, olive oil, parmesan and lemon into a vibrant, silky sauce that feels surprisingly rich and indulgent. Fresh, flavorful and still incredibly satisfying - the perfect healthy pasta!
Hi! Known as pasta con cavolo nero, this has to be the most delicious way to eat kale, right?! I love a pasta sauce I can feel a bit virtuous about eating. My main tip for this one is to use a high-powered blender or liquidizer to get the sauce really smooth and silky. A smoothie maker works too, you might just need to blend it in batches!
For some other lighter pasta options, make sure you check out my Broccoli Pasta with Garlic and Olive Oil, Classic Aglio e Olio or my Basil Pesto.
Ingredients
Cavolo nero - Also known as Tuscan kale, lacinato kale or dinosaur kale. Regular kale or silverbeet (Swiss chard) would be great substitutes, just make sure you remove the tough stalks before blanching.
Olive oil - Use a good quality extra virgin olive oil as its flavor really comes through in such a simple sauce.
Parmesan cheese - Freshly grated parmesan is best as pre-grated cheese often contains additives that prevent it from melting as smoothly into sauces.
Lemon - A little fresh lemon juice brightens the sauce and balances the richness of the olive oil and parmesan.
Garlic - The garlic cloves are blanched with the cavolo nero, which softens their sharpness while still giving the sauce plenty of flavor.
Cooking water - A little of the hot cavolo nero cooking water helps everything blend into a smooth, silky sauce. Keep the water boiling afterwards to cook your pasta in.
How to make cavolo nero pasta
The full ingredient list and detailed method are in the recipe card below. This is a quick visual reference.
1. Blanch the cavolo nero and garlic for 3 minutes, then remove from the water.
2. Blend the cavolo nero and garlic with the olive oil, parmesan, lemon juice and cooking water until completely smooth.
3. Pour the sauce into a large frying pan and warm gently over low heat.
4. Add the cooked pasta and toss well for 2-3 minutes until the sauce clings to the pasta.
Expert tips from Emilie
- Use the right blender. A high-powered blender, liquidizer or smoothie maker is key to getting the cavolo nero sauce really smooth and silky. A food processor will leave it more textured.
- Don’t throw away the cooking water. After blanching the cavolo nero and garlic, use that same water to cook the pasta. Before adding the pasta, scoop out what you need for the sauce.
- Keep the heat gentle. Once the sauce is in the pan, warm it over low heat. You want to preserve that gorgeous vibrant green color.
- Finish the pasta in the sauce. Let the pasta gently bubble in the sauce for a couple of minutes, tossing well. This helps the sauce cling to the pasta rather than simply sitting on top.
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Common questions
Curly kale is the closest substitute and will blend up beautifully using the same method. Swiss chard (silverbeet) will also work well and has a slightly milder flavor. Whichever you use, remove and discard the tough stalks before blanching.
I don’t recommend it. A high powered blender, liquidizer or smoothie maker is what gives the sauce its really smooth and silky texture. A food processor won’t break down the cavolo nero as finely, so the sauce will be more textured.
Yes! Store the sauce on its own in an airtight container in the fridge for up to 3 days. The vibrant green color may dull slightly over time. Reheat gently and loosen with a splash of water before tossing with freshly cooked pasta. Leftover cooked pasta will also keep for up to 3 days; reheat gently with a splash of water to loosen the sauce. As always, this one is best eaten fresh!
Some other pasta sauces to try
If you loved this cavolo nero pasta then I have all sorts of vegetarian pasta recipes you will love. Here are a few for next time.
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Recipe
Cavolo Nero
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Equipment
- High-powered blender or smoothie maker (see notes)
Ingredients
- 1 bunch cavolo nero (Tuscan kale) (about 200 grams, weighed with stalks)
- 4 cloves garlic, peeled
- 80 ml olive oil
- 80 ml pasta water
- 30 grams parmesan, finely grated
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the cavolo nero. Remove and discard the tough stalks from the cavolo nero, then tear the leaves into a few large pieces.
- Bring a large pot of well salted water to a boil. Add the cavolo nero and garlic cloves and blanch for 3 minutes. Remove with tongs or a slotted spoon and transfer straight to a high powered blender. Keep the water boiling and cook your pasta in the same pot, don’t drain the water.
- Add the olive oil, parmesan, lemon juice, salt, pepper and pasta water to the blender. Blend on high until completely smooth.
- Pour the sauce into a large frying pan or skillet big enough to hold the pasta. When the pasta is almost cooked, place the sauce over low heat and warm gently.
- Transfer the cooked pasta straight from the pot into the sauce. Toss well to coat and let it gently bubble for 2-3 minutes, tossing frequently, until the sauce clings to the pasta.
- Taste for seasoning and add an extra splash of pasta water if needed to loosen, then serve immediately with extra grated parmesan.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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