Easy Vegan Creamy Pasta with Kale

Okay, remember when I confessed that I’m the biggest fan of kale? And then I made this recipe, guaranteed to win over any kale-hater (like it did for me…well, let’s not go too far. I’m still not craving the stuff but I am buying it weekly to find different ways to cook with it. So there!) Well, I am at it again in my kitchen with this easy vegan creamy pasta with, yup you guessed it, kale! I will not rest until I make kale a friend of mine, dagnabbit. I’ve realized that it’s just way too good for me–full of vitamins and minerals benefiting my little bones, that I really shouldn’t be missing out on it. And neither should you. Let us not feel left out anti-kale people. Let us…okay I will shut up now.

Easy Vegan Creamy Kale Pasta - healthy and easy!

Part of my hang up on kale is how it can have a bitter, earthy flavor. So one day I thought, What if I finely minced this bad boy like it were parsley, would that take the bitterness out? Let’s be real, the truth is that I needed parsley for a pasta dish but only had kale on hand so I figured it would do and then accidently came upon the fact that it worked like a charm. I love it when that happens.

The easiest way to do this is by removing the stems, gathering a handful of kale, and then rolling it up and thinly slicing it. Mince it as you would like parsley and then put an entire handful into your dish. It’s the perfect way to sneak those leafy greens into dinner. I find that the smaller the bits are the less I am able to fully taste the flavor while still infusing my dinner with nutrients and goodness that I need as a growing kid.

Easy Vegan Creamy Kale Pasta - healthy and easy!

Creamy Pasta with Kale
Prep time
Cook time
Total time
Serves: Serves 4
The Cream Sauce:
  • 1 c. cauliflower
  • ¾ c. nondairy milk
  • 1 Tb vegan butter
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • ½ tsp. sea salt
Other ingredients:
  • Gluten-free pasta (enough for 4), cooked according to package
  • 2 cups raw kale, stems removed and finely minced + 2 Tbsp. for garnish
  • ¼ c. sun-dried tomatoes, packed in oil, drained
  • Toasted pine nuts for garnish
  1. Place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water. While the cauliflower is steaming, in a skillet, heat butter and sauté garlic and shallots until nicely browned (about 7-10 minutes).
  2. Place cauliflower, salt, and browned garlic and shallots into a blender with ¾ c. nondairy milk. Blend until smooth. Add milk by 1 Tbsp. if it's still too thick. Remember that this is replacing heavy cream so you don't want it to be runny but a thick heavy cream-like consistency. Season according to taste.
  3. Add drained pasta, tomatoes, and kale to the skillet and allow it to heat up again. Throw in the cauliflower "cream" and stir until everything is completely coated. Allow to simmer for 5 minutes or just until ¼ of the sauce has dissipated. Season with salt and pepper according to taste.
Nutrition Information
Serving size: 1 Serving Calories: 259 Fat: 14.5g Trans fat: 0g Carbohydrates: 28g Sugar: 2g Sodium: 293mg Fiber: 3g Protein: 10g Cholesterol: 8mg




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  1. I made this but used broccoli as a replacement for cauliflower and spring greens instead of kale (as this was what I had in the fridge) it was amazing!

  2. I’m goinh to give it a shot…

  3. I just made the sauce and it is REALLY good. Thank you!

  4. Hi does any body know how well the cauliflower cream will freeze? I always end up throwing soy milk away because it goes off so fast. Thanks :)

    • Hi Lihan,
      I have never placed the cauliflower cream in the freezer before but I’m thinking that once you reheat it, it should be okay. Like I said though, I haven’t done it yet so let all of us know when and if you try it! :)

  5. Could oil be a substitute for vegan butter?

  6. Nicole Wagner says:

    My husband gobbled this up!!! My kid ate around the kale but asked for more! Can’t thank you enough.

  7. What a creative way to sneak it in! I might try it for some relatives, but for me, gimme alllla the kale!

  8. I like your suggestion. I’ve used it in the reverse sense, I sometimes don’t like the strong parsley taste, so I substitute kale! a milder taste. And, home-grown kale is not bitter, try to get some fresh stuff.

  9. This looks fantastic! I might have to make it for dinner!
    I personally love kale, but I do find that it gets bitter really fast. It tends to be sweeter if you eat it right away. Once it has sat for a while I usually oven-dry it and it’s still pretty good as a chip.

  10. My aunt swears by soaking kale overnight to get rid of the bitterness!

  11. Wow, I would have never thought to add cauliflower! This looks delicious!

  12. Yum, such a great idea making cauliflower the sauce base.

  13. I’ve never seen a recipes for a creamy pasta sauce made out of garlic! Thats such a cool idea. I’m definitely trying this one!!!


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