Vegan Creamy Beany Cavolo Nero Pasta
A really solid vegan pasta recipe with creamy cannellini beans and a healthy amount of cavolo nero.
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.
3 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.
3 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! 😋