Kale pasta is a quick and easy meal you can make in less than 30 minutes. It has a creamy garlic and lemon sauce that tastes fresh and bright. With simple ingredients like pasta, kale, and Parmesan, this dish is perfect for a fast, tasty dinner any day of the week.
Why We Love This Kale Pasta Recipe
There’s a lot to love about kale pasta. First of all, it’s simple. You only need a few basic ingredients, and most of them might already be in your kitchen. This means you can enjoy a comforting home-cooked meal even on your busiest weeknights.
The flavor is another reason to fall for this dish. The garlic brings out deep, aromatic notes, while the lemon juice brightens every bite with a light tang. The kale softens as it cooks, blending smoothly into the creamy sauce and giving it a pop of color and nutrition. Each forkful is coated in a delicate mixture of cheese and cream, making it hard to stop at just one serving.
And let’s not forget—this dish is flexible. You can switch up the pasta, adjust the seasoning, or even add extra ingredients to suit your taste. It’s a great way to use up leftover greens or add more veggies to your diet. Whether you’re vegetarian or just trying to eat more plants, kale pasta is a tasty and wholesome choice.
Ingredients About Kale Pasta
- 8 ounces dried tagliatelle (or sub with fettuccine or any other pasta)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup half and half (or use heavy cream if preferred)
- 1 tablespoon lemon juice (from about half a lemon)
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup vegetable broth
- 1 bunch kale, stems removed and leaves chopped or torn
- ½ cup freshly grated parmesan cheese
How to Make Kale Pasta Directions
Making kale pasta is quick and beginner-friendly. You’ll cook the pasta, whip up the sauce, and combine everything for a meal that tastes way more complex than it really is. If you’ve never made a cream sauce before, don’t worry—this one is simple and hard to mess up.
Start by boiling a large pot of salted water. Add your pasta and cook it according to the instructions on the box until it’s al dente. Before draining, scoop out a cup of the starchy pasta water. This will come in handy later for thinning the sauce.
As the pasta cooks, heat the olive oil in a large skillet over medium heat. Once hot, add your minced garlic. Stir constantly so it doesn’t burn. After about a minute, sprinkle in the flour and mix it well. Quickly pour in the half and half and lemon juice, and stir to create a creamy base. Let it simmer gently for a minute or two until it thickens.
Now it’s time to add the flavor and greens. Pour in the vegetable broth and stir in the chopped kale. Let everything simmer together for a few minutes, just until the kale is soft and wilted. If your sauce feels too thick, add a splash or two of the pasta water. This keeps it silky and helps it coat the noodles better.
Drain the pasta and return it to its pot. You can pour the kale cream sauce right over the noodles or add the noodles to the skillet if there’s enough room. Stir everything together until the pasta is fully coated. Finally, mix in the parmesan cheese for that rich, salty finish. Serve immediately while it’s hot and creamy.
How to Serve Kale Pasta
Serving kale pasta is as simple as placing it in your favorite bowl and digging in. But if you want to elevate it just a bit, there are a few easy ways to make it feel extra special.
You can top the pasta with a little more grated parmesan for an extra cheesy bite. A sprinkle of crushed red pepper flakes adds a gentle kick if you enjoy a touch of heat. You could also drizzle a bit of olive oil over the top to bring a glossy finish and even more flavor.
If you’re serving this for a dinner party or a cozy family meal, pair it with a simple side salad or a piece of warm, crusty bread. A handful of toasted nuts or breadcrumbs on top can give the dish some extra crunch. Whatever you choose, keep the focus on the creamy, bright flavor of the pasta—it’s the real star of the plate.
Expert Tips: Kale Pasta
Here are some tried-and-true tips to make your kale pasta even better. These ideas can help you fine-tune the recipe and avoid common mistakes.
First, don’t skip the pasta water. That starchy liquid is your secret to a smooth, silky sauce that clings perfectly to the noodles. Add it a little at a time until the sauce reaches the consistency you like.
When cooking the garlic, keep the heat on medium and stir constantly. Garlic can burn quickly, and that bitter flavor can throw off the whole dish. Take your time and be patient with the sauce as it thickens.
Use fresh lemon juice if you can. It brings a brighter, fresher flavor than bottled juice and makes a big difference in the final dish. Also, freshly grated parmesan melts more smoothly than pre-shredded versions, giving you a better texture and taste.
Finally, don’t overcook the kale. You want it wilted but still bright green. Overcooking can make it dull and mushy. Just a few minutes in the sauce is enough to soften it perfectly.
How to Store Kale Pasta
Kale pasta is best eaten fresh, but you can store leftovers if needed. Let the pasta cool completely before transferring it to an airtight container. Place it in the fridge and eat it within 2 to 3 days for the best taste and texture.
When reheating, do it gently over low heat in a skillet. Add a splash of water, broth, or a drizzle of olive oil to loosen the sauce as it warms up. Stir often to prevent the noodles from sticking or drying out.
It’s not ideal for freezing, since the cream-based sauce might separate and change texture when thawed. If you need to prep ahead, you can make the sauce a day early and store it separately, then reheat and toss with fresh pasta when ready.
Variation of Kale Pasta
You can easily make this recipe your own by switching up ingredients to fit your taste or dietary needs.
For added protein, try stirring in white beans or cooked lentils. If you want to make it completely plant-based, use a dairy-free cream substitute and skip the cheese or use a plant-based parmesan alternative.
You can also mix in other vegetables like mushrooms, peas, or cherry tomatoes for more color and flavor. If you’re out of kale, use spinach, chard, or arugula instead—just adjust the cooking time since some greens wilt faster.
Change the pasta type to whatever you prefer—penne, spaghetti, or gluten-free pasta all work well. And if you love spice, add crushed red pepper flakes or a pinch of chili powder to the sauce. Each small change brings a new twist to the base recipe, so don’t be afraid to get creative.
Frequently Asked Questions About Kale Pasta
Can I use a different kind of pasta?
Yes, you can use any pasta you have—spaghetti, penne, linguine, or even short pasta shapes. Just adjust cooking time as needed.
Is kale pasta healthy?
Yes, it’s a good balance of carbs, fiber, and healthy fats. Kale adds vitamins and antioxidants, while the creamy sauce gives you a satisfying meal.
Can I make kale pasta dairy-free?
Absolutely. Use a plant-based cream and non-dairy cheese or nutritional yeast. It will still taste creamy and flavorful.
How do I stop the garlic from burning?
Keep the heat at medium and stir constantly. Garlic burns fast, so watch it closely and only cook for a minute before adding the flour and liquids.
What if my sauce is too thick?
Add small amounts of pasta water to loosen it. Stir until the sauce is smooth and coats the noodles well.
How long does kale pasta last in the fridge?
It will keep for up to 3 days in a sealed container. Reheat gently in a pan with a splash of liquid to keep it creamy.
Kale Pasta
Ingredients
- 8 ounces dried tagliatelle (or fettuccine or any other pasta)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 cup half and half (or heavy cream if preferred)
- 1 tablespoon lemon juice (from about half a lemon)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup vegetable broth
- 1 bunch kale (stems removed and leaves chopped or torn)
- 1/2 cup freshly grated parmesan cheese
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water before draining the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and stir constantly for about 1 minute.
- Sprinkle in flour and mix well. Quickly add half and half and lemon juice, stirring to create a creamy base. Let simmer until thickened.
- Add vegetable broth and chopped kale, simmering until kale is soft.
- Drain pasta and add it to the skillet, mixing until coated with the sauce. If too thick, add reserved pasta water gradually.
- Mix in parmesan cheese and serve immediately.
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