Learn how to make plant-based Spaghetti with Cavolo Nero! A simple Italian-inspired vegan pasta recipe with garlic, olive oil and seasonal greens – comforting, healthy and delicious.

Ingredients (Serves 2)

1 tbsp olive oil

2 shallots sliced

1 garlic clove sliced

1/2 tsp chilli flakes

200g cavolo nero stalks removed and sliced

200g spaghetti

50g parmesan or plant based alternative

30g toasted pinenuts

Method -

Fry the shallots, garlic and chilli in olive oil for 5 minutes on a medium heat, stirring regularly.

Add the cavolo nero and cook for another 5 minutes.

Cook the spaghetti according to packet instructions, strain and add to the cavolo nero along with a tablespoon of the pasta cooking water.

Add the lemon juice, cheese, pine nuts and season generously with salt and pepper.

Mix together and serve.

Spaghetti with cavolo nero is proof that vegan cooking doesn’t have to be complicated. With just pasta, greens, garlic and olive oil, you can create a dish that feels rich and satisfying while staying completely plant-based. It’s elegant enough to serve to friends yet simple enough to make anytime, and it’s a beautiful way to let seasonal cavolo nero shine. Add a squeeze of lemon, a pinch of chilli, and some toasted breadcrumbs on top for that extra crunch, and you’ve got a wholesome, flavourful pasta that’s entirely dairy-free.