Such an easy way to enjoy kale! This kale sauce pasta is bright and creamy with the flavors of kale, leeks, and parmesan. It's ready to eat in less than 30 minutes!
Kale Sauce with Parmesan:
My husband has a green thumb and a lush garden filled with all kinds of greens! My favorite place to sit is right behind the cilantro - wild and bright green.
Seeing all the chard, spinach, and kale thriving in the garden makes me want to create recipes that highlight greens - like this kale sauce with parmesan and leeks.
It's simple, delicious, and the main ingredient is baby kale! It tastes delicious on pasta, but I secretly can't wait to try it on a baked potato.
Essential Ingredients:
- Pasta - You can use any type or shape you like! I used Banza's chickpea pasta since it's what I had on hand.
- Leeks - Leeks taste similar to an onion with a mild, sweet flavor. Use the white and light green parts.
- Garlic - I used three cloves. This recipe isn't overwhelmingly garlicky. My husband isn't a huge garlic fan and he really liked it!
- Baby kale - I used baby kale because it has the same nutritional value as mature kale, only it wilts easier. I've not tried this recipe with curly kale.
- Shaved parmesan - I used Belgioioso's freshly shaved parmesan. It tastes better than pre-grated parm!
How to Make Kale Sauce Pasta:
It's very easy to make! But it's important to use an immersion blender. A food processor or blender won't puree the kale fine enough.
- Sauté the leeks, baby kale, and garlic together. Add the garlic last so it doesn't burn in the hot skillet.
- Puree the kale mixture with some chicken stock until as smooth as possible.
- Pour the kale puree into the skillet with the remaining chicken stock. Bring to a simmer, then add lemon juice.
- Add the cream and salt. Just two tablespoons of cream make this sauce so creamy!
- Add shaved parmesan. I tried this recipe with grated parmesan and it wasn't nearly as good. Plus the amount won't be the same since grated parm is much finer.
- Add the pasta to the skillet. Once the parmesan is melted into the sauce, add the pasta to the skillet and stir.
Do I have to use baby kale?
I haven't tested this recipe with curly or lacinto kale. Baby kale has softer leaves and wilts quickly, similar to baby spinach. For this reason, I would stick to baby kale for this recipe.
Do I need an immersion blender?
Yes! Unfortunately, a blender or food processor won't puree the kale finely enough. You need an immersion blender and a tall plastic cup. Most immersion blenders come with one!
Storage Tips:
- Store leftover kale pasta in an airtight container in the fridge for up to 4 days. Do not let cooked pasta sit out for too long to avoid harmful bacteria.
- Reheat in the microwave until hot throughout.
Delicious Recipes:
- 10-minute Sauteed Kale & Spinach
- Spinach Pasta with White Beans & Parmesan
- Spinach Omelette
- Cheesy Cauliflower Steaks with Pepita Salsa
- Lemon Ricotta Pasta
Creamy Kale Pasta Sauce
Equipment
- Large skillet
- Immersion blender
Ingredients
- 8 ounces rotini regular or gluten-free
- 1 tablespoon olive oil
- ¾ cup chopped leeks white part only
- 3 cloves of garlic, minced
- 5 ounces baby kale
- 1 cup vegetable broth divided
- 2 teaspoons fresh lemon juice
- 2 tablespoons heavy cream
- ⅔ cup shaved parmesan plus more for topping
- ¼ teaspoon kosher salt
- freshly cracked pepper
Instructions
- Bring a large pot of water to a boil. Add the pasta and boil according to the directions on the box. Do not overcook the pasta. It should be tender but NOT mushy.
- Drain the pasta and transfer it to a bowl. Add a little bit of olive oil and stir to make sure the pasta doesn't stick together.
- In a large nonstick skillet over medium heat, add the olive oil. Add the chopped leeks and sauté until translucent and fragrant.
- Add the baby kale and cook, stirring, until wilted. Add the minced garlic and cook for another minute or so.
- Turn off the heat and use a large spoon to transfer the kale mixture into a tall plastic cup. My immersion blender came with one. Add ¼ cup of stock to the cup and use your immersion blender to puree the mixture as much as possible.
- Turn the same skillet back on medium heat. Add the remaining broth. Carefully pour the kale mixture into the skillet. Stir until combined. Add the lemon juice.
- Bring the mixture to a simmer and let cook for a couple of minutes. Add the cream and salt, then stir to combine.
- Add the parmesan and stir until melted and incorporated into the sauce. Transfer the pasta into the sauce and stir until coated.
- Remove the skillet from the heat and serve immediately. Top with shaved parmesan, freshly cracked pepper, and a sprinkle of salt.
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