Lemon Kale Pasta Recipe
A vibrant and creamy Lemon Kale Pasta that combines tender pasta with a smooth, tangy vegan sauce made from kale, soy yogurt, and lemon juice. This quick 15-minute recipe is perfect for a healthy, dairy-free meal packed with fresh flavors and plant-based goodness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Pasta
- 8 oz pasta
Sauce
- 5 cups kale (de-stemmed and chopped)
- 1 cup soy yogurt
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp maple syrup
- 1 cup vegan cheese (grated)
- 1 lemon (juiced, about 3 tbsp)
Instructions
- Cook pasta: Boil the pasta in salted water according to package directions, typically 10 to 12 minutes, until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Make sauce: While the pasta cooks, combine the kale, soy yogurt, salt, garlic powder, maple syrup, vegan cheese, and lemon juice in a blender or food processor. Blend thoroughly until the sauce is completely smooth, scraping down the sides as needed to ensure all ingredients are incorporated.
- Mix: Toss the drained pasta with the blended sauce in a large bowl. Add a splash of the reserved pasta water if the sauce is too thick, stirring to achieve the desired consistency. Taste and adjust salt if needed. Serve immediately, optionally garnished with chili flakes or fresh herbs for an extra kick.
Notes
- Reserve pasta water to adjust sauce consistency for a creamier texture.
- Use fresh lemon juice for the best flavor balance.
- Vegan cheese can be substituted with nutritional yeast for a lighter option.
- Add chili flakes or fresh herbs like parsley or basil to enhance the dish.
- This recipe is naturally vegan and dairy-free.
- For a gluten-free version, substitute pasta with gluten-free pasta.
Find it online: https://cookedbysarah.com/lemon-kale-pasta-recipe/