Simple Kale Pasta Sauce

This kale pasta sauce is loaded with nutrients and flavor. It has such a pretty, vibrant green color. Toss this delicious, vegan sauce with your favorite pasta and enjoy.

Ingredients and Substitutions

You can use either fresh or frozen chopped kale in this pasta sauce. I like to use frozen chopped kale to save time. It’s delicious and nutrient dense either way.

Noodles smothered in a green sauce.

Fresh garlic adds a big boost of flavor to this kale pasta sauce. You can substitute one teaspoon of jarred chopped garlic if you prefer.

Lemon zest and juice add a delicious, fresh flavor to the sauce. I don’t recommend using bottled lemon juice in this dish.

I like to use extra virgin olive in this sauce. You can subscribe avocado oil instead if you prefer.

Step-by-Step Recipe Instructions

Start by preheating the oven to 350 degrees Fahrenheit. Then add the chopped kale and cold water to a baking dish and bake for 25 minutes.

Cooked chopped kale in a white baking dish.

Add the cooked kale, garlic clove, extra virgin olive oil, lemon zest, lemon juice, salt, and pepper to a food processor or blender.

Ingredients for kale sauce in a food processor.

Blend until smooth, scraping down the sides of the blender or food processor as necessary.

Green sauce in a food processor.

Toss with cooked pasta (this recipe makes enough for about five servings of pasta) then serve. 

Optional Additions

Blend 1/4 cup of walnuts, pine nuts, pecans, pumpkin seeds, or sunflower seeds into the sauce, if desired. Avocado is a nice addition too if you’d like to add some creaminess to this sauce. Just scoop out the flesh of a ripe avocado and blend it up with the other ingredients.

Kale Pasta Sauce Recipe

This kale pasta sauce is a delicious vegan dinner or lunch idea. It's easy to make, nutritious, and loaded with flavor.
Course Sauces
Cuisine American
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 5
Calories 146.9kcal

Equipment

  • Food processor or blender.

Ingredients

  • 4 cups raw chopped kale (either fresh or frozen)
  • 1/4 cup cold water
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove
  • the zest of 1 lemon
  • the juice of 1 lemon
  • 3/4 teaspoon salt (or to taste)
  • pinch of black pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add 4 cups raw chopped kale and 1/4 cup cold water to a baking dish.
  • Bake at 350 degrees Fahrenheit for 25 minutes.
  • Add the cooked kale, 1/3 cup extra virgin olive oil, 1 garlic clove, the zest of 1 lemon, the juice of 1 lemon, 3/4 teaspoon salt, and pinch of black pepper to a food processor or blender.
  • Blend until smooth, scraping down the sides of the food processor or blender as necessary.
  • Toss with cooked pasta, then serve.

Notes

  • Optional additions include 1/4 cup of walnuts, pine nuts, pecans, pumpkin seeds, sunflower seeds, or the flesh of one avocado (blend them along with the other ingredients).
  • Store this kale pasta sauce in an airtight container in the fridge for up to three days or freeze it for up to three months.

Nutrition

Serving: 0.25Cup | Calories: 146.9kcal | Carbohydrates: 2.6g | Protein: 1.6g | Fat: 15.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 10.6g | Sodium: 378.2mg | Potassium: 189.2mg | Fiber: 2.2g | Sugar: 0.4g | Vitamin A: 5354.7IU | Vitamin C: 50.3mg | Calcium: 137.9mg | Iron: 0.9mg
A bowl of penne pasta in a green sauce.

You Might Also Like

This vegan sweet and sour tofu is easy to make and loaded with flavor.

Comments are moderated to ensure a respectful and constructive environment. Your email address will not be published. Required fields are marked with *.

Leave a Comment

Recipe Rating