Here is a revamped version of the creamy kale pasta that has been on the blog for many years. I rewrote it because I wanted to make it more current and balanced. In fact, it is a vegan recipe in which I used to use rice mozzarella that I don’t think is sold anymore and also didn’t have a source of protein.
In this new version, I suggest using a vegan creamy cheese of your choice. I often use either vegan cream cheese or one from a supermarket brand here in the Netherlands, both providing a decent amount of protein. Thus, this is also a balanced one-dish meal.
It’s truly delicious, light and very filling because it contains lots of fiber: it keeps hunger at bay for a long time! Let’s get to preparing it…
Find more recipes with kale here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling, Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 5 oz pasta (preferably whole wheat)
- 2 tsp extra virgin olive oil
- 12 oz kale (already cleaned)
- 2 cloves garlic
- 3.5 oz spreadable cheese (vegan, like cream cheese)
- to taste crushed red pepper (optional)
- to taste salt
- Points per serving = 11 WW points
Tools
- Cutting Board
- Knife
- Pot
- Slotted Spoon
- Pan
- Wooden Spoon
- Colander
Steps
Clean the kale thoroughly, chop it into pieces and boil it for about ten minutes in a little salted water: it should be tender.
Drain it with a slotted spoon and set aside the cooking water, which will be used to cook the pasta later.
Sauté the sliced garlic cloves in a non-stick pan with 2 teaspoons of oil, add a bit of crushed red pepper if you like. Add the cooked kale and a bit of salt. Stir well to flavor.
Meanwhile, cook the pasta in the kale water, adding more as needed. Drain the pasta, pour it into the pan with the kale and stir. Add the vegan cheese in dollops and stir so it melts slightly.
And here is our creamy kale pasta ready: serve it immediately while hot. I always add basil because I put it everywhere…
It’s truly exquisite and the cream cheese tends to melt quickly and adds so much more flavor to this dish.
We at home really enjoyed it: it’s so tasty and filling. And it’s also a great nutritional boost considering all the vegetables in it. Make it and tell me if you liked it too!
Bon appétit!
by Giovanna Buono
Storage
Like all pasta dishes, this should be prepared on the spot. But the kale can be blanched in advance and even frozen after being well drained and cooled.
When you prepare the pasta, let it defrost for at least half an hour and then add it to the pan.
FAQ (Frequently Asked Questions)
Can I use other vegetables?
Maybe you don’t like kale or it’s not in season. My advice in this case is to use spinach or Swiss chard. In this case, there will be no need to boil them first; they will cook directly with the garlic, perhaps adding a little water if they dry out too much.
