5-Ingredient Creamy Kale Pasta Recipe

5-Ingredient Creamy Kale Pasta Recipe

Enjoy this simple kale pasta made creamy with cashews and almond milk, perfect for a quick weeknight meal.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

  

• 3-4 cups shredded kale
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup cashews (soaked)
• 1/2 cup unsweetened almond milk
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 clove garlic, minced
• Squeeze of lemon juice

Instructions

 

• Soak cashews in water for about 2 hours. Drain and rinse thoroughly.
• Heat 1 tablespoon olive oil in a large pan over medium-low heat. Add 2 cloves minced garlic and shredded kale. Sauté for 5-10 minutes until very soft, seasoning with salt.
• Blend soaked cashews, almond milk, 1 clove minced garlic, 1 teaspoon salt, and 1/4 cup olive oil until very smooth.
• Cook pasta according to package directions. Reserve about 2 cups of the starchy pasta water before draining.
• Combine cooked pasta, sautéed kale, and sauce in a blender. Add reserved pasta water gradually to achieve a creamy coating.
• Serve immediately.

Notes

– Soaking the cashews is crucial for a super smooth sauce. Overnight is best if you have time.
– Use fresh, vibrant kale for the best color and texture.
– Don’t skip reserving the pasta water; it’s key to achieving the perfect creamy consistency.
– Adjust seasoning (salt, pepper, lemon juice) to your personal taste.

Allergens: Wheat, Milk.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword kale pasta

The technique that makes it

The magic behind this 5-ingredient creamy kale pasta lies in the preparation of the cashew cream. Soaking the cashews is a crucial step. It softens them, allowing them to blend into an incredibly smooth and velvety sauce without any grittiness. This process rehydrates the nuts, making them pliable and easier to emulsify with the almond milk and other ingredients. When blending, aim for a high-speed blender if possible, as this will yield the silkiest texture. The combination of soaked cashews, almond milk, garlic, and olive oil creates a rich, dairy-free base that coats the pasta beautifully. The kale itself is simply sautéed with garlic and olive oil until tender-crisp, retaining some of its bright color and nutritional benefits without becoming mushy. The final touch of lemon juice brightens the entire dish, cutting through the richness of the cashew cream and enhancing the flavors of the kale and garlic.

Troubleshooting

• Sauce is too thick: Add more unsweetened almond milk, one tablespoon at a time, while blending until the desired consistency is reached.
• Sauce is too thin: While difficult to correct completely once blended, you can try gently simmering the sauce (without the pasta) for a few minutes to allow some liquid to evaporate. Ensure the heat is low to prevent scorching.
• Kale is tough or stringy: Ensure the kale is thoroughly washed and the tough central stems are removed before shredding. Sautéing for a minute or two longer can also help tenderize it.
• Sauce is bland: Taste and adjust seasoning. A pinch more salt, a bit more minced garlic added to the sauté, or an extra squeeze of lemon juice can significantly improve the flavor profile.

Substitutions

• Cashews: For a nut-free option, soaked sunflower seeds can be used. The flavor will be slightly different, but the creamy texture can be achieved. Ensure they are soaked for at least 4 hours or overnight.
• Unsweetened Almond Milk: Any unsweetened plant-based milk, such as oat milk or soy milk, will work. Water can be used in a pinch, but the sauce will be less creamy.
• Kale: Spinach is a good substitute, though it will wilt down more significantly and has a milder flavor. Swiss chard is another option, requiring similar preparation to kale.
• Olive Oil: A neutral-flavored oil like avocado oil or grapeseed oil can be used for sautéing the kale and garlic.

Pro tips

• Soaking the cashews is crucial for a super smooth sauce. Overnight is best if you have time.
• Use fresh, bright kale for the best color and texture.
• Don’t skip reserving the pasta water; it’s key to achieving the perfect creamy consistency.
• Adjust seasoning (salt, pepper, lemon juice) to your personal taste.

Enjoy this simple yet decadent creamy kale pasta. It’s a versatile dish that’s perfect for any occasion, proving healthy can be hearty and utterly delicious.

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Read also on TastyBend: Milk Nutrition Facts: Complete Guide to Calories, Protein & Health Benefits.

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