Looking to elevate your pasta night with a delicious twist? Introducing Creamy Kale Pasta, a vibrant and nourishing dish that brings together the best of creamy textures and wholesome, leafy greens. This sauce is crafted from a delightful blend of kale, silken tofu, and white beans, creating a luscious base that perfectly complements any pasta. With the addition of sautéed spring onion and garlic, the flavors deepen, offering a savory richness in every bite. Spiced with smoked paprika and cumin, with just a touch of cayenne for heat, this sauce packs a flavorful punch without overshadowing the subtlety of the kale. Whether you're a fan of plant-based meals or simply eager to try something new, Creamy Kale Pasta is sure to be a hit at your table. Perfect for a quick weeknight dinner or a weekend gourmet experiment, this dish promises both comfort and nutrition.
Ingredients:
- 1 cup kale leaves, roughly chopped
- 1 cup silken tofu
- 1 cup canned white beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 spring onions, chopped (white and light green parts for blending, dark green parts reserved for garnish)
- 1-2 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 16 ounces pasta (your choice of type, such as penne, fettuccine, or rotini)
Instructions:
1. **Cook the Pasta:**
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
2. **Prepare the Ingredients:**
- Wash and roughly chop the kale leaves.
- Mince the garlic cloves and chop the spring onions, separating the white and light green parts from the dark green parts.
3. **Sauté the Garlic, Kale, and Spring Onion:**
- Heat one tablespoon of olive oil in a pan over medium heat.
- Add the minced garlic and the white and light green parts of the chopped spring onions. Sauté until fragrant, about 30 seconds.
- Add the kale to the pan and sauté for 2-3 minutes until it has wilted. Remove from heat and set aside.
4. **Blend the Sauce:**
- In a blender, combine the silken tofu, white beans, sautéed garlic, spring onions, kale, remaining olive oil (1 tablespoon), lemon juice, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper.
- Blend until smooth and creamy. Add reserved pasta water, a little at a time, to reach your desired sauce consistency. Start with 1/4 cup and add more if needed.
5. **Combine the Pasta and Sauce:**
- In a large mixing bowl or the pasta pot, combine the cooked pasta with the creamy sauce. Toss well, adding additional reserved pasta water as needed to ensure the pasta is evenly coated and the sauce is creamy.
6. **Serve and Garnish:**
- Transfer the pasta to serving plates or a platter.
- Garnish with the reserved dark green parts of the spring onions on top.
- Drizzle a little extra olive oil or sprinkle with additional smoked paprika, if desired.
Enjoy your Creamy Kale Pasta with its perfectly smooth and flavorful sauce!
留言