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Farfalle with Cavolo Nero and Courgettes

Farfalle with Cavolo Nero and Courgettes

15 minutes total

This is a super speedy dish, ready in not much more time than it takes to cook the pasta. Cavolo nero and courgettes are simmered in vegetable stock, then a vegan “cheese” made from cashew nuts, nutritional yeast and a little salt, is stirred through the broth. Barilla Collezione Farfalle is cooked and stirred through once all the vegetables are tender. Add as much or as few chilli flakes as you like to give a little kick of heat.



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Serves 4

320g Barilla Collezione Farfalle Pasta
60ml olive oil
200g onion, roughly chopped
750ml vegetable stock
160g Cavolo nero or kale, thickly sliced
250g courgette, diced
60g cashew nuts
15g yeast flakes
1/3 tsp sea salt
1 pinch chilli flakes, optional
- Freshly ground black pepper


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Bring a pot of salted water to a boil and cook the Collezione Farfalle Pasta according to packet instructions, until al dente. Drain and set aside 100ml of pasta cooking water

Step 2

Whilst the pasta is cooking, tip the cashews into a blender, add the yeast flakes and salt and blitz to a powder.

Step 3

Heat a deep sided sauté pan until hot, add the olive oil and onion and cook gently for 5 minutes until softened.

Step 4

Add the vegetable stock and bring to the boil. Add the cavalo nero and simmer for 2 minutes, then add the courgette and simmer for 3 minutes until the vegetables are tender. Add the freshly drained Collezione farfalle Pasta to the broth and heat through.

Step 5

Stir 1/2 of the nut mixture into the pasta and season with black pepper.

Step 6

Spoon the pasta into serving bowls and ladle the broth over the top.

Step 7

Serve with the rest of the nut mixture on top.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.