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Cavolo Nero and Mushroom Pasta Recipe for Rustic Flavor

Cavolo Nero Pasta with Mushrooms

After a long, cold day at work I came home ravenous and craving pasta. With HWDC away, I raided the fridge and ended up creating this simple Cavolo Nero pasta with mushrooms. It felt like the perfect comfort meal — carb-rich but kept light and healthy.

This dish is vegetarian and low in fat, made with ingredients you can usually find in the fridge. It’s quick to prepare and full of flavour — ideal for a weeknight when you want something warm and satisfying without too much fuss.

Have you ever tried Cavolo Nero?

Cavolo nero, also known as black kale or Tuscan kale, has deep, almost black-green leaves and a rich, slightly sweet flavour when cooked. It becomes wonderfully tender and pairs beautifully with mushrooms and pasta. If you haven’t tried it yet, it’s worth seeking out — it’s nutritious, versatile, and delicious.

Mushroom Pasta with Cavolo Nero

What is Cavolo Nero?

Also called black cabbage, cavolo nero is a traditional Italian green, especially popular in Tuscany. With long, leathery leaves and an intense flavour, it’s been cultivated for centuries. It cooks quickly and adds a lovely depth to simple pasta dishes.

This mushroom and cavolo nero pasta is quick, comforting and will probably remain on my rotation for a while. It’s the kind of easy dinner that still feels special.

Mushroom Pasta with Cavolo Nero

If you try this recipe, I’d love to hear what you think — leave a comment under the recipe. Your feedback is always appreciated.

Another Cavolo Nero favourite

If you enjoy cavolo nero, you might also like a savoury tart that pairs it with bacon and blue cheese for a heartier option.

Cavolo Nero, Bacon & Blue Cheese Tart

Enjoy! Many thanks, Cx

Mushroom Pasta with Cavolo Nero

Cavolo Nero Pasta with Mushroom

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Servings:
2
A delicious, quick and easy pasta supper with cavolo nero and half-fat crème fraîche.

Ingredients

  • 1 Tablespoon Olive oil or Fry Light
  • 150 g Mushrooms, sliced
  • 1 Clove Garlic, peeled and finely chopped
  • 75 g Pappardelle pasta
  • Cavolo nero stems, chopped into large strips
  • 1 Tablespoon Half-fat crème fraîche
  • Salt & freshly ground black pepper, to taste
  • Juice of 1/2 lemon
  • Sprinkling of grated Parmesan

Instructions

  • Heat the olive oil or use Fry Light in a frying pan. Add the mushrooms and garlic and fry until golden, about 5 minutes.
  • Meanwhile, cook the pasta according to the package directions, usually 6–8 minutes.
  • Add the cavolo nero to the pan with the mushrooms and cook for a couple of minutes until wilted.
  • Remove the pan from the heat. Stir in the crème fraîche, lemon juice and 2 tablespoons of the reserved pasta cooking water.
  • Season with salt and plenty of freshly ground black pepper.
  • Drain the pasta and add it to the frying pan. Toss and heat for a couple of minutes until the pasta is well coated and piping hot.
  • Serve immediately, sprinkle with grated Parmesan and enjoy.