Vegan Comfort in a Bowl | Savory Cavolo Nero Pesto Rigatoni

This recipe is a vegan twist on traditional Italian pesto sauce. Instead of parmesan cheese, it uses cashew nuts, and the main ingredient is cavolo nero.

Ingredients:

➡️For the Cavolo Nero Pesto Sauce:

• 200g cavolo nero (also known as Tuscan kale), stems removed
• 3 garlic cloves, peeled and halved
• 4 small shallots, peeled and chopped
• 1 tablespoon white miso paste
• 30g fresh basil leaves
• 40g cashew nuts
• 50ml water (reserved from cooking pasta)
• 10ml extra virgin olive oil
• Salt and pepper to taste

➡️Other ingredients:

• 150g rigatoni pasta, cooked according to package instructions
• 1 teaspoon chilli flakes (optional)
• Chopped cashew nuts for garnish

Serves 2

Method:

1. Heat some olive oil in a frying pan over medium heat. Add chopped shallots and garlic, sauté until fragrant. Add cavolo nero leaves and cook until softened. Then, add cashew nuts.
2. Meanwhile, bring a pot of water to a boil. Season with salt and cook the rigatoni pasta according to package instructions.
3. Add the miso paste to the pan with the cooked ingredients, then pour in some water (pasta cooking water). Stir until the paste is dissolved. Transfer the mixture to a mixing bowl.
4. Using a stick blender or food processor, blend the mixture until smooth. Add extra virgin olive oil and season with salt and pepper to taste.
5. In the same frying pan used for cooking the sauce, add the cooked pasta. Pour the pesto sauce over the pasta and toss together until well combined. Serve the pasta in bowls, sprinkling with chopped cashew nuts and an extra drizzle of olive oil. Optionally, sprinkle with chilli flakes for added heat.