Kale Pasta

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Kale Pasta (Kale Sauce with Spiral Noodles)

Kale Sauce wth Spiral Pasta

Kale Sauce wth Spiral Pasta

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Can kale and comforting be used in the same sentence? Emphatically yes! I make this plant-based pasta dish at least once a week when kale is in season so I thought it was high time to share it with you. This is one of those recipes where a few simple ingredients combine magically to make a healthy meal that is bursting with flavor.

The sauce is created by using an entire head of kale which turns the pasta a brilliant green color. Feel free to use any variety of kale that’s available. Lacinato, or dinosaur kale, works wonderfully. You can make this dish in less than 15 minutes by cooking the pasta and the kale in the same pot. I rarely cook with oil but have found that browning the garlic in a teaspoon of oil will create a richer depth of flavor. Mixing nutritional yeast into the finished dish adds a creamy umami layer of deliciousness.

Don’t stop at pasta. Kale sauce tastes delicious on whole grains, baked potatoes, and roasted root vegetables too.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Kale Sauce wth Spiral Pasta Ingredients

Kale Sauce wth Spiral Pasta Ingredients

Kale Sauce with Spiral Pasta in Bowls

Ingredients

1 large bunch of kale (about ½ lb.) thick ribs removed. Feel free to use any variety.

3 cups (300 grams) of uncooked spiral-shaped pasta

2.5 quarts of water salted with 2 tablespoons of kosher salt

6 cloves of garlic

1 teaspoon of olive oil or (1 tablespoon of water for a no-oil version)

½ teaspoon of red pepper flakes

¼ cup of nutritional yeast

Method for Making Kale Pasta

1. Add water and salt to a large pot and bring to a boil.

 2. Meanwhile, take the flat side of a knife and press your garlic flat so that it splits open. This will make it easier to peel and cook. Add 1 teaspoon of olive oil (or 1 tablespoon of water for a no-oil version) to a small saucepan and cook the garlic, over medium-low heat, until it is golden brown and fragrant. This will take about 5-7 minutes. Add the red pepper flakes and cook for one more minute.

 3. Add the pasta to the boiling water and lay the kale on top, pushing it down so that the water covers it.

 4. After 5 minutes, scoop the kale out and put it in a blender container along with the cooked garlic mixture and ¼ cup of the salty pasta water. Blend until completely smooth.

 5. When the pasta is cooked until al dente, drain it, reserving a cup of the pasta water.

 6. Pour the kale sauce over the pasta and mix until all the pasta is nicely coated.

 7. Stir in the nutritional yeast. If the pasta looks too dry, add some of the reserve pasta water. If it looks too thin, reduce it over medium heat until creamy.

Serve while nice and hot with a sprinkling of vegan parmesan cheese.

This recipe was inspired by Joshua McFadden’s “Six Seasons” cookbook.

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Yield: 4 Servings
Author: Carol Clayton
Kale Pasta (Kale Sauce with Spiral Noodles)

Kale Pasta (Kale Sauce with Spiral Noodles)

( 0 reviews )
Can kale and comforting be used in the same sentence? Emphatically yes! I make this plant-based pasta dish at least once a week when kale is in season so I thought it was high time to share it with you. This is one of those recipes where a few simple ingredients combine magically to make a healthy meal that is bursting with flavor.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Instructions

  1. Add water and salt to a large pot and bring to a boil.
  2. Meanwhile, take the flat side of a knife and press your garlic flat so that it splits open. This will make it easier to peel and cook. Add 1 teaspoon of olive oil (or 1 tablespoon of water for a no-oil version) to a small saucepan and cook the garlic, over medium-low heat, until it is golden brown and fragrant. This will take about 5-7 minutes. Add the red pepper flakes and cook for one more minute.
  3. Add the pasta to the boiling water and lay the kale on top, pushing it down so that the water covers it.
  4. After 5 minutes, scoop the kale out and put it in a blender container along with the cooked garlic mixture and ¼ cup of the salty pasta water. Blend until completely smooth.
  5. When the pasta is cooked until al dente, drain it, reserving a cup of the pasta water.
  6. Pour the kale sauce over the pasta and mix until all the pasta is nicely coated.
  7. Stir in the nutritional yeast. If the pasta looks too dry, add some of the reserve pasta water. If it looks too thin, reduce it over medium heat until creamy.

Notes

This recipe was inspired by Joshua McFadden’s “Six Seasons” cookbook.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

330.24

Fat (grams)

2.08

Sat. Fat (grams)

0.34

Carbs (grams)

64.01

Fiber (grams)

5.76

Net carbs

58.25

Sugar (grams)

2.78

Protein (grams)

14.99

Sodium (milligrams)

1086.36

Cholesterol (grams)

0.16

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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