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
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.
Cook nero cavolo leaves for about 4-5 minutes in boiling water.
Take out the cooked leaves and press them so that as much water as possible comes out of them.
Mix leaves, olive oil, parmesan, water from boiled pasta and garlic so you get a smooth sauce.
If you want this sauce more creamy, add vegan cream.
Method on the video below:
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