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Vegan Creamy Beany Cavolo Nero Pasta

4.7
2
Notes
30 mins cook
A really solid vegan pasta recipe with creamy cannellini beans and a healthy amount of cavolo nero.
Chloe René

Chloe René

Vegan Creamy Beany Cavolo Nero Pasta
Serves
4
Fennel
Garlic
Cavolo Nero
Pumpkin Seed
Chilli Flakes
Drained Cooked Cannellini Beans
Vegetable Stock
Paccheri
Lemon
Vegan Yoghurt
Olive Oil
Salt
Black Pepper

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    Notes
    (2)

    W
    Wayne D.
    2 months ago
    Terrific recipe! Couldn't find a bulb of fennel, so used leek instead, and finished off with some grated cheese at the end.
    R
    Robert W.
    2 months ago
    Loved it! We de-veganed it by adding a sprinkle of parmesan to the bean broth and finishing with a splash of double cream. Especially liked the spicy crunch of the toasty pumpkin seeds! 😋

    Chloe René

    Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

    Chloe René
    View Chef profile

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