Creamy Pesto Kale Pasta Recipes

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CREAMY PESTO & KALE PASTA



Creamy pesto & kale pasta image

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Provided by Esther Clark

Categories     Dinner, Lunch, Pasta, Supper

Time 35m

Number Of Ingredients 6

1 tbsp rapeseed oil
2 red onions , thinly sliced
300g kale
300g wholemeal pasta (penne or mafalda work well)
4 tbsp reduced-fat cream cheese
4 tbsp fresh pesto or vegetarian alternative

Steps:

  • Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
  • Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

CREAMY AVOCADO KALE PASTA



Creamy Avocado Kale Pasta image

Only 20 minutes and a short list of ingredients and you have an entirely plant-based, utterly creamy, vibrantly green, and absolutely delicious pasta on your hands. And in your mouth.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 8

8 ounces whole wheat spaghetti (or another favorite pasta; we also like this with penne)
1/4 cup pine nuts (divided)
1 ripe avocado (pitted and peeled)
2 cups kale leaves (ribs removed and torn into medium pieces)
2 medium cloves garlic
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon kosher salt + more to taste

Steps:

  • Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
  • While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
  • Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
  • Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.

NUTTY KALE PESTO PASTA WITH CARAMELIZED ONION



Nutty Kale Pesto Pasta with Caramelized Onion image

My bountiful garden and vegetarian daughter both inspired me to create this nutritious, calcium-rich kale pesto pasta. No one would ever guess that this hearty dish is brimming with produce and is prepared in about 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup hazelnuts, toasted and skins removed
2 cups roughly chopped fresh kale, stems removed
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup loosely packed basil leaves
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
12 ounces uncooked whole wheat linguine
1 large sweet onion, thinly sliced
3 garlic cloves, minced
1 tablespoon honey
3 large tomatoes, chopped

Steps:

  • Pulse hazelnuts in food processor until finely ground. Add kale, 1/4 cup Parmesan cheese, basil, 1/4 cup olive oil and 1/4 teaspoon salt; pulse until smooth and creamy, adding oil if pesto seems dry., In a large stockpot, cook linguine according to package directions. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Reduce heat to low; add garlic and honey. Cook, stirring occasionally, until onion caramelizes, about 5 minutes more., Drain linguine, reserving 1/2 cup pasta water. In a large serving bowl, combine kale pesto, onion mixture, linguine, chopped tomato and remaining salt. Toss until well coated, adding reserved pasta water if needed to reach desired consistency. Top with remaining Parmesan cheese. Serve warm.

Nutrition Facts : Calories 314 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 224mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein.

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