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.
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.
Prep Time:
Yield:
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PinIngredients
The Cream Sauce:
- 1 c. cauliflower
- 3/4 c. nondairy milk
- 1 Tb vegan butter
- 3 garlic cloves, minced
- 1 shallot, minced
- 1/2 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
- 1/4 c. sun-dried tomatoes, packed in oil, drained
- Toasted pine nuts for garnish
Instructions
- 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).
- Place cauliflower, salt, and browned garlic and shallots into a blender with 3/4 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.
- 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 1/4 of the sauce has dissipated. Season with salt and pepper according to taste.
Nutrition
- Serving Size: 1 Serving
- Calories: 259
- Sugar: 2g
- Sodium: 293mg
- Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 8mg
Freya
June 3, 2014 at 7:59 amI 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!
Itasha
May 25, 2014 at 1:41 pmI’m goinh to give it a shot…
Cara
May 27, 2014 at 6:45 amYay! Enjoy 😉
Sheri
December 16, 2013 at 2:24 pmI just made the sauce and it is REALLY good. Thank you!
Lihan
December 1, 2013 at 11:48 amHi 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 🙂
Cara
December 2, 2013 at 8:31 amHi 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! 🙂
Lihan
December 16, 2013 at 1:52 pmThis freezes really well just needs a stir, I left out the kale and tomato though.
Heather
November 8, 2013 at 11:20 pmCould oil be a substitute for vegan butter?
Nicole Wagner
October 28, 2013 at 7:15 pmMy husband gobbled this up!!! My kid ate around the kale but asked for more! Can’t thank you enough.
Randi (laughfrodisiac)
October 23, 2013 at 5:09 pmWhat a creative way to sneak it in! I might try it for some relatives, but for me, gimme alllla the kale!
BarbDon
October 22, 2013 at 5:17 amI 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.
Erin
October 19, 2013 at 9:26 amThis 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.
Cara
October 21, 2013 at 1:31 pmThat is a great tip, thank you Erin! I will definitely have to test it out for myself 😉
Lindsay
October 18, 2013 at 8:55 pmMy aunt swears by soaking kale overnight to get rid of the bitterness!
Cara
October 21, 2013 at 1:34 pmOoooo secrets to kale–loving it! Thank you Lindsay–very helpful to know.
Tess @ Tips on Healthy Living
October 18, 2013 at 3:43 pmWow, I would have never thought to add cauliflower! This looks delicious!
Cara
October 21, 2013 at 1:34 pmTess, cauliflower is the greatest vegetable known to man. Dare I say it is better than kale. Eeeeeeek. 😛
Christine (The Raw Project)
October 18, 2013 at 1:43 pmYum, such a great idea making cauliflower the sauce base.
Cara
October 21, 2013 at 1:36 pmTry, try, try it! You will never go back to a cream-based sauce 🙂
Maria Tadic
October 18, 2013 at 10:06 amI’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!!!
Cara
October 21, 2013 at 1:35 pmPlease test it out–it is soooo delicious, you will love it! xo