Cavolo Nero Fusilli Bucati Corti
This recipe features a flavourful cavolo nero (Tuscan kale) pasta topped with lemon zest and chili flakes. The cavolo nero is blanched and blended with garlic, nutritional yeast, lemon juice, and olive oil. The sauce is warmed with pasta water and seasoned to taste before tossing with cooked pasta of your choice. Finish with a sprinkle of chili flakes and fresh lemon zest before serving.
Serves: 2
25 minutes
Cook time
Ingredients
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Ingredients:
- Cavolo nero
- Olive oil
- Nutritional yeast
- 1 lemon (juice and zest)
- Chilli flakes
- 1 small clove of garlic
- Salt
- Pepper
- Pasta (fusilli bucati corti or any preferred type)
🔄Natalia Rudin's Suggested Substitutes
Cavolo Nero Kale or Spinach
Nutritional Yeast Parmesan Cheese or Nutritional Yeast Flakes
Fusilli Bucati Corti Tagliatelle, Penne, Bucatini, or Regular Fusilli
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