Kale Pasta Sauce

5 from 1 vote

If you need a quick and easy pasta sauce that feels a little virtuous, then look no further. Kale Pasta Sauce is smooth and savoury, with a hint of fresh lemon and garlic plus a peppery bite. Ready in 15 minutes, this is your new go-to dinner.

Cook Time15

Total Time15

Course: Main Course, Pasta

Cuisine: Fusion, Italian, pasta

Servings: servings

Calories: 690kcal

Author: Carrie Carvalho

Equipment

Ingredients

200 grams pasta
200 grams kale tough stalks removed
3 cloves garlic
2 tbsp olive oil
¼ cup grated pecorino or parmesan cheese (30g) plus extra to serve
¼ cup chopped almonds optional, to serve
salt and pepper
1 tbsp fresh lemon juice about ½ a lemon

Metric - US Measures

Instructions

Bring a large pot of salted water to boil and add the kale and garlic. Blanche for 4-5 minutes until tender.
Remove the kale and garlic using tongs (don't worry about the excess water) and transfer to a food processor or suitable cup for a stick blender.
Add the pasta to the pot and cook until al-dente according to package instructions. Reserve a cup of cooking water before draining. (You can use a fresh pot of salted boiling water if you prefer.)
Add the olive oil and parmesan to the kale with a generous crack of black pepper, then blend until smooth - this should take a minute or two. You may wish to add another tablespoon or two of pasta cooking water until you get a silky smooth sauce. Stir in lemon juice and add salt and pepper to taste.
Once drained, return the pasta to the warm pan and stir in the sauce. Stir well over a low heat for 1-2 minutes - the sauce should cling nicely to the pasta. You can add more pasta water as desired until the sauce reaches perfect consistency.
Garnish with chopped almonds and extra grated cheese to serve.

Notes

Leftover sauce can be stored in the fridge for 2 days. Simply reheat by stirring into the warm pasta over a low heat.

Nutrition