My kitchen would not be complete without a stash of nut/seed cream (so much so, in fact, I made a video for the pantry reset series.) It’s a lovely addition to soups, porridge, dressings, or sauces. This kale pasta is the perfect way to use the sunflower cream. The pasta comes together fast and also features garlicky kale (that can be made ahead of time.) Use your favorite pasta and you have an easy weeknight dinner.
Kale Pasta with Sunflower Cream Sauce
A delicious, vegan pasta that uses garlicky kale and tossed with an easy sunflower cream sauce.
4 ounces pasta
2 teaspoons olive oil
2 cups shredded kale
1 clove garlic, minced
1 tablespoon lemon juice
¼ teaspoon lemon zest
1/8 teaspoon smoked paprika
Pinch of salt
Chili flakes, as needed
- Cook pasta according to direction, drain, reserving the liquid, and set aside.
- Heat a large pan over medium-low heat. Add the garlic and cook for a minute, just until fragrant. Add the kale to the pan and continue to cook for for a minute or two, just to start the kale wilting. Once the kale has wilted slighting, remove from the heat and add the pasta.
- Combine the sunflower cream with the lemon juice, lemon zest, smoked paprika, and salt. Add to the pan and toss. Add a splash or two of reserved pasta water as needed to thin and coat the noodles. Serve with a sprinkle of chili flakes as needed.
Tips + Tricks: Make the sunflower cream ahead of time for a quick dinner.
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Step by Step
The three components can easily be adapted for whatever you have on hand. Change up the sauce, swap out the greens, or change up the pasta. It’s all up to you and what’s fresh!
Cashews/Almonds: Swap the sunflower cream for cashews cream or almond cream.
Greens: Swap the kale for chard, collards or spinach. You can also do a mix of greens- us whatever you have!
Pasta: This is great with grains or alternative pasta.