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Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Recipe: Pappardelle with Cavolo Nero & Walnut Sauce

Recipe: Pappardelle with Cavolo Nero & Walnut Sauce

October 28, 2015

Pappardelle with Cavolo Nero & Walnut Sauce
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20 Min Meals | Vegetarian & VeganCavolo Nero (or ‘black kale’) is a wonderful vegetable that I don’t use often enough.  It has the deep, mineral-y sweetness of kale, and a lovely bobbly texture.  You can cook it in all sorts of ways – boiled, steamed, stir-fried, even roasted, but I’ve included my favourite with the pasta dish below: quickly blanched in boiling water then sautéed in a little olive oil.  This retains some of the bite, but also it’s deep green colour, (and therefore probably lots of lovely vitamins and minerals too).

The idea for this deliciously rich walnut sauce came from a lovely and traditional Italian pasta dish I tried at the recent Food Blogger Connect conference.  It was just served on a paper plate with a plastic fork, but was memorable enough for me to have been experimenting with my own version ever since!  I’ve included a sprinkle of veggie parmesan for authenticity, but by all means leave it out to make this a vegan supper.  I whizzed up the sauce in my Froothie Optimum 9200A… the silkiest of smooth sauces due to the blender’s super-power engine and tough blades.  Click here for more information, (and to compare it’s vital statistics to the far more expensive Vitamix!).

Pappardelle Cavolo Nero & Walnut Sauce 3

Cavolo nero is available in most supermarkets, but is coming to the end of its season so grab some now before it disappears until next year!

Pappardelle with Cavolo Nero & Walnut Sauce

Pappardelle with Cavolo Nero & Walnut Sauce

Kate Ford | The Veg Space
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Cuisine Italian
Servings 2 people

Ingredients
  

  • 200 g cavolo nero curly kale would also work well here
  • 150 g walnut pieces
  • 250 g Pappardelle pasta linguine or tagliatelle would work just as well
  • 1 slice bread
  • 150 g dairy-free milk (soya, oat or nut milk)
  • 2 tbsp fresh parsley
  • optional - 2 tbsp vegan parmesan or nutritional yeast flakes
  • 1 clove garlic
  • olive oil

Instructions
 

  • Remove the woody stalks from the cavolo nero, and cut it into rough slices/chunks.
  • Heat a frying pan, tip in the walnuts, (there's no need to add any oil), and toast over a medium heat for 2-3 minutes. Turn off the heat and set aside.
  • Bring a large pan of water to the boil and blanch the cavolo nero for 1 minute, then use a slotted spoon or tongs to remove it to a sieve or colander (leaving the boiling water in the pan), and set aside.
  • Add the pappardelle to the boiling water, and boil for 8-10 minutes until cooked to your taste.
  • Meanwhile, tip the toasted walnuts, bread, milk/nut milk, parsley, garlic and parmesan (if you are using it) into a blender or food processor, and blitz until it reaches a thick sauce consistency. Season well with salt and black pepper.
  • Heat the frying pan once again, add a little olive oil, and tip in the cavolo nero. Cook for 3-4 minutes then turn off the heat.
  • When the pasta is cooked, drain it and return it to the saucepan. Tip in the walnut sauce, and stir to combine. Finally, add the cavolo nero, toss together, then divide between two plates.
Tried this recipe?Let us know how it was!

 

Pappardelle with Cavolo Nero

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Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

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…and for a few more Cavolo Nero ideas try:

  • Autumn Vegetable & Red Quinoa Salad with Zahtar Dressing, and
  • Kale & Yam Hash, with Sunny Side-up Eggs – both from Ceri’s Natural Kitchen Adventures

And you might enjoy my Pinterest board Pasta: Vegetarian & Vegan for more ideas:
Follow Kate Ford | The Veg Space’s board Pasta: Vegetarian and Vegan on Pinterest.

I’m linking this recipe up with some foodie blogging challenges:

  • Jac’s Meat Free Mondays over at Tinned Tomatoes
  • Emily’s Recipe of the Week over at A Mummy Too
  • Veggie Desserts, Michelle Utterly Scrummy and Fuss Free Helen‘s Extra Veg

Disclosure: I am a Froothie Ambassador, and will receive commission if you order an Optimum 9200A via these links.  

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Filed Under: 20 Minute Meals, Vegan Pasta Recipes, Vegan Recipes Tagged With: pasta

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Emily says

    October 28, 2015 at 3:01 pm

    What a beautiful recipe and lovely pics. Genuinely putting this on my shopping list to make! 🙂

    Reply
  2. Ceri says

    October 28, 2015 at 4:07 pm

    I adore cavolo nero, so much more than curly kale. Deeper, sweeter and fabulous in recipes like this. Love the idea of pairing with walnut in pasta! Thanks for referencing my recipes above too Kate!

    Reply
  3. Diana says

    October 29, 2015 at 7:31 am

    What a wonderful recipe! Sounds very healthy and delicious. I don’t think that I ever tried cavolo nero but I would love to x

    Reply
  4. Penelope says

    October 30, 2015 at 8:35 am

    This looks and sounds wonderful. A perfect midweek dinner for me – and a bonus it’s a healthy one too.

    Reply
  5. Kate @ Veggie Desserts says

    October 31, 2015 at 10:50 am

    That walnut sauce at FBC was indeed amazing! I’m definitely going to try your version. Thanks for entering Extra Veg.

    Reply
  6. Helen @ Fuss Free Flavours says

    November 2, 2015 at 9:36 am

    What a glorious recipe. I have some cavolo nero in the fridge so this will be perfect to use the remainder if it up.

    Thanks for sharing with #ExtraVeg.

    Reply
  7. J says

    November 2, 2015 at 5:58 pm

    I seriously want to find my fork and dig right in, it looks that good! I may add in some roasted radicchio for the superfood benefits as well as the color, but otherwise it looks delicious. Thank you for sharing!

    Reply
  8. Katie says

    November 5, 2015 at 11:02 am

    WOW this looks amazing! This is truly a perfect combination walnuts Cavolo Nero works really well. Also Italian food is anyway the best 🙂
    Love Katie
    http://www.whatskatieupto.wordpress.com

    Reply
  9. Emma says

    October 18, 2020 at 12:57 pm

    Have made this twice now, minus the walnuts as my husband doesn’t like nuts. I did the sauce with nutritional yeast. Wd love it. A great recipe and encouraged us to try Cavelo Nero for the first time. .

    Reply
    • Kate Ford says

      October 18, 2020 at 6:51 pm

      That’s so great to hear, thanks Emma. Do try it with the walnuts another time – they don’t taste ‘nutty’ at all, just a really rich, creamy sauce – really special! x

      Reply

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