This creamy kale pasta is a simple, satisfying dish made with white beans, walnuts, and Parmesan. It’s a great way to enjoy your greens while indulging in a hearty bowl of pasta.
Flavoured with garlic, chilli, and lemon, it’s packed with bold, fresh flavours. This recipe is easy to make and perfect for any night of the week. Wholesome, tasty, and sure to be a hit!
Creamy Kale pasta: Ingredients
To make this creamy kale pasta you will need:
- 200g pasta
- 200g kale, or cavolo nero
- 2 garlic cloves
- 1/2 deseeded red chilli
- 570g white beans
- 30g grated Parmesan
- 2 tbsp extra virgin olive oil
- 1 lemon
Substitutions
- For a protein boost, swap regular pasta for lentil pasta.
- To make this recipe vegan, replace Parmesan with nutritional yeast.
- Any white bean works well—cannellini or butter beans are great options!
How to Make Creamy Kale Pasta
First, bring two pots of salted water to a boil. In one pot, cook the pasta until just al dente, then drain, making sure to reserve plenty of pasta water.
Meanwhile, in the second pot, boil the kale for about three minutes, then drain well.
Next, transfer the kale to a large blender and add the garlic, chilli, bean stock, one-third of the beans, Parmesan, olive oil, and lemon juice. Blend everything together until completely smooth, ensuring a creamy consistency.
Once the pasta is cooked, return it to a large pot and pour in the sauce. To avoid wasting any of that delicious flavour, rinse out the blender with some reserved pasta water and add it to the pot. Stir everything together over low-medium heat until the pasta is evenly coated and warmed through.
Finally, season generously with salt and pepper, then finish with a sprinkle of Parmesan. Serve immediately and enjoy!
Tips for the Best Kale Pasta
- Don’t overcook your pasta! It will continue cooking when combined with the sauce, so be sure to cook it just until al dente.
- Use pasta water to rinse out your blender. Don’t let any of that saucy goodness go to waste—swirl in some pasta water to get every last bit!
Storage and Reheating
This pasta is best enjoyed fresh when the sauce is at its perfect consistency. If reheating, add a splash of water to keep it smooth and creamy.
Store leftovers in an airtight container in the fridge for up to four days.
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Kale Pasta
Ingredients
Method
- Bring two saucepans of salted water to the boil. Add the pasta to one pan and cook according to packet instructions. Drain, reserving a cupful of pasta water.
- Meanwhile, add the kale (or cavolo nero) to the second saucepan and boil for 3 minutes. Drain.
- Add the kale (or cavolo nero), lemon juice, garlic, chilli, parmesan, olive oil, and walnuts to a blender. Drain the beans into a bowl. Add the bean liquid and a third of the beans to the blender and blitz until completely smooth.
- Add the pasta, remaining beans and sauce to a pan. Rinse out the blender with a splash of pasta water and add to the pan. Stir well and heat for a couple of minutes, or until warmed through. Season to taste with salt and pepper and serve with extra Parmesan!
Loved it 🙂