Here’s a revamped version of the creamy kale pasta that’s been featured on the blog for many years. I’ve rewritten it as I wanted to make it more current and balanced. Indeed, it’s a vegan recipe where I used to use rice mozzarella that I don’t think is sold anymore, and it also lacked a source of proteins.
In this new version, I suggest using a vegan creamy cheese of your choice. I often use either the vegan Philadelphia or one from a supermarket brand here in the Netherlands, both of which provide a decent amount of protein. So this is also a complete and balanced meal.
It really turns out very good, is light and very filling as it contains a lot of fiber: it keeps hunger at bay for a long time! Let’s get ready to make it…
You can find more recipes with kale here:
- Difficulty: Very easy
- Cost: Very affordable
- 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 (2 measuring teaspoons)
- 12 oz kale (already cleaned)
- 2 cloves garlic
- 3.5 oz spreadable cheese (vegan, like Philadelphia)
- to taste dried chili pepper (optional)
- to taste salt
- Points per portion = 11 WW points
Tools
- Cutting board
- Knife
- Pot
- Slotted spoon
- Pan
- Wooden spoon
- Colander
Steps
Clean the kale well, cut it into pieces, and boil it for about ten minutes in a small amount of salted water: it should be tender.
Drain it with the slotted spoon and set the cooking water aside as we’ll use it to cook the pasta later.
Sauté the sliced garlic cloves in a non-stick pan with 2 teaspoons of oil, if you like, also add some chili pepper. Add the cooked kale and a bit of salt. Stir and let it absorb the flavors well.
In the meantime, cook the pasta in the kale water, adding more as needed. Drain the pasta, add it to the pan with the kale, and mix. Also, add the vegan cheese in small pieces and stir to melt it slightly.
And here is our creamy kale pasta ready: serve it hot immediately. I always add basil because I put it on everything…
It’s really exquisite and the Philadelphia-like cheese tends to melt quickly and gives so much extra flavor to this dish.
We enjoyed it very much here at home: it’s so tasty and filling. And it’s also a great nutritional boost considering all the vegetables it contains. Make it and let me know if you enjoyed it too!
Bon appétit!
by Giovanna Buono
Storage
Like all pasta dishes, this should be prepared fresh. However, the kale can be blanched in advance and even frozen after draining and cooling well.
When you then prepare the pasta, you can 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 maybe it’s not in season. In this case, my advice is to use spinach or Swiss chard. In this case, there won’t even be a need to boil them first, they will cook directly with the garlic, perhaps adding a little water if they dry out too much.
