Pasta with Cavolo Nero sauce

Ingredients:

Pasta of your preference

Cavolo nero leaves - calculating 3.4g per 100g

Vegan parmesan

1 small clove of garlic

little bit of water from boiled pasta

olive oil

vegan cream if you want your sauce more creamy

1. Wash nero cavolo leaves with water properly, then remove the central stem and shred the leaves. As the core is generally quite tough, it's best not to eat that.

2. Cook nero cavolo leaves for about 4-5 minutes in boiling water.

3. Take out the cooked leaves and press them so that as much water as possible comes out of them.

4. Mix leaves, olive oil, parmesan, water from boiled pasta and garlic so you get a smooth sauce.

5. If you want this sauce more creamy, add vegan cream.

Method on the video below: