Kale Sauce Pasta Recipes

PASTA WITH CREAMY KALE SAUCE.

Steps:

• Cook the pasta according to the package directions.
• In a large pot, cook the onion and garlic in the olive oil over medium heat for about 5 minutes, until fragrant.
• Add the kale, and cook until heated through. Once the kale is cooked, add the Daiya cheese, coconut milk, garlic powder, salt, and pepper.
• Continue to cook, stirring constantly, until cheese is melted.
• Remove pot from heat. Puree the sauce until smooth using an immersion blender.
• Add the cooked pasta to the kale sauce, and toss to coat. Serve immediately.

CREAMY KALE PASTA

Steps:

• Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
• Prep the pasta: Cook pasta according to package directions. Drain and set aside.
• Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
• Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

KALE-SAUCE PASTA

Steps:

• Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
• When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don't drain the pot; you'll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
• Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.