Creamy Kale Pasta
Prep time
Cook time
Total time
This creamy kale pasta is a delicious and healthy meal that will be sure to please the whole family!
Recipe type: Mains
Cuisine: Italian
Serves: 4 - 6 servings
  • 500 gr/ 17.6 oz pasta of choice
  • ½ cup walnuts, chopped
  • 4 tbsp olive oil or ¼ cup water
  • 4 - 6 cloves garlic, diced
  • 2 small or 1 large red onion, diced
  • 1 heaping tsp basil
  • 1 heaping tsp herbes de provence
  • 5 cups kale, hard stems removed and chopped up into big pieces
  • ¾ cup reserved pasta water
  • Juice from one lemon
  • Salt, Pepper + Cayenne Pepepr to taste
Cashew Cream
  • ⅓ cup cashews
  • 1 tbsp nutritional yeast (optional)
  • Juice from ½ lemon
  • 3-5 tbsp water (depending on desired consistency of sauce)
  1. Boil the pasta according to directions on box. Soak Cashews in boiling water while the pasta is cooking.
  2. While the pasta is boiling, in a large pan, over medium high heat, sautee chopped walnuts in 1 tbsp olive oil until they begin to slightly brown and roast. Keep stirring to ensure the walnuts do not burn. (*Dry sautee in pan without oil for an oil-free method). Remove walnuts from the pan and save them for later.
  3. In the same large pan heat up 1 tbsp of olive oil over medium high heat. Add diced garlic and onions and sautee with basil and herbes de provence until they begin to caramelize and turn slightly brown. (*Use water instead of olive oil for an oil free method). Add kale and sautee with onions and garlic for a couple minutes before adding the pasta.
  4. Drain pasta, reserving ¾ cup of the pasta water for later. Add the pasta with the reserved pasta water, lemon juice and 2 tbsp of olive oil to the large pan (you might have to transfer to a pot at this point if your pan isn’t big enough). (*Leave out olive oil for an oil free option).
  5. Drain and rinse the cashews. Blend for a couple minutes with the nutritional yeast, lemon juice and water until creamy and smooth. (*I used an immersion blender)
  6. Serve immediately and garnish pasta with cashew cream and roasted walnuts. Taste and add Sea Salt, Pepper and Cayenne Pepper to taste.
*For a variation, use gnocchi instead of regular pasta - the results are delicious!
*See directions for an oil-free variation
*For a nut-free option leave out walnuts and cashew cream.
*For a gluten-free option use gluten-free pasta.
*Double the cashew cream if you want a more "saucy" pasta
*Tastes best when eaten immediately.
Recipe by Ceara's Kitchen at