Kale Pasta (Kale Sauce with Spiral Noodles) Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 10 minutes
1 large bunch of kale (about ½ lb.) thick ribs removed. Feel free to use any variety.
3 cups (300 grams) of uncooked spiral shaped pasta
2.5 quarts of water salted with 2 tablespoons of kosher salt
6 cloves of garlic
1 teaspoon of olive oil or (1 tablespoon of water for a no-oil version)
½ teaspoon of red pepper flakes
¼ cup of nutritional yeast
1Add water and salt to a large pot and bring to a boil.
2Meanwhile, take the flat side of a knife and press your garlic flat so that it splits open. This will make it easier to peel and cook. Add 1 teaspoon of olive oil (or 1 tablespoon of water for a no-oil version) to a small saucepan and cook the garlic, over medium-low heat, until it is golden brown and fragrant. This will take about 5-7 minutes. Add the red pepper flakes and cook for one more minute.
3Add the pasta to the boiling water and lay the kale on top, pushing it down so that the water covers it.
4After 5 minutes, scoop the kale out and put it in a blender container along with the cooked garlic mixture and ¼ cup of the salty pasta water. Blend until completely smooth.
5When the pasta is cooked until al dente, drain it, reserving a cup of the pasta water.
6Pour the kale sauce over the pasta and mix until all the pasta is nicely coated.
7Stir in the nutritional yeast. If the pasta looks too dry, add some of the reserve pasta water. If it looks too thin, reduce it over medium heat until creamy.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.