Spaghetti with Cavolo Nero, Mushrooms & Crispy Garlic

Spaghetti with Cavolo Nero, Mushrooms & Crispy Garlic Nourish by Rebecca.jpg

Sometimes a bowl of pasta is all that is needed after a long day. What’s even better than a big bowl of pasta? A delicious, healthy bowl of pasta that doesn’t take long to!

This recipe has become my go-to for a speedy dinner and if you don’t have cavolo nero you can use any kale or spinach works too.

Fun fact about me; for years I could not stand mushrooms. I disliked the taste and texture, it didn’t matter which way they were cooked, I didn’t like them. Now, I eat mushrooms nearly every day! I love them on toast, used in sauces or added to dishes like this one.

Mushrooms contain an amino acid that can reduce inflammation within the body and can help support immune function. Mushrooms are a good source of vitamin D (one of the few non-animal sources to provide us with vitamin D) which is needed for bone health, immune function to name a few, even the common white mushroom provides us with vitamin D.

Serves 2


-2 portions gluten-free spaghetti (any pasta shapes will work if you don’t have spaghetti)

-2 Tbsp. olive oil

-2 garlic cloves, sliced thinly

-2 cups chestnut mushrooms, cleaned, trimmed and sliced

-200g cavolo nero, washed, tough stems removed and roughly torn

-3 tsp. balsamic vinegar

-salt & pepper to taste

How To Make

Bring a large pan of salted water to a boil and add your pasta.

Heat the olive oil in a large skillet or frying pan and add the sliced garlic, cook the garlic gently until it starts to brown and crisp – don’t let it burn as it will become bitter.

Once the garlic is crispy, carefully remove from the skillet and set aside. Place the sliced mushrooms in the skillet and spread in a single layer, if possible. The mushrooms will soak up all the remaining oil but they will soon start to release their liquid, try not to stir them too much so they get lovely and browned.

Add the cavolo nero to the pasta a few minutes before the pasta has finished cooking.

Once the pasta and cavolo nero are ready, drain and add them to the skillet with the mushrooms and add the balsamic vinegar stirring well. Scatter over the crispy garlic and season to taste.

Serve immediately with a nice green salad or a tomato salad works well too.