Vegan Spicy Creamy Kale Pasta Recipe

Are you looking for a creamy kale sauce pasta recipe? You are in luck, as this recipe is delectable and very simple to make. This creamy kale pasta is also known as the vegan spicy creamy kale pasta recipe. If you are new to cooking, you will want to start out with softer flavor pasta to start with. This Creamy Kale Pasta recipe is so simple to make.

Ingredients for Vegan Spicy Creamy Kale Pasta Recipe

First, start off by lining up your pasta sheets to lay flat. Next, place about one inch of each side of the pasta on a sheet of wax paper. Using a meat tenderizer or crush, finely chop the vegetables. Add about a quarter cup of chopped onion and about a quarter cup of finely chopped garlic. You can use a food processor to chop up the vegetables or just use your hands.


Once you have chopped your vegetables, place about one tablespoon of olive oil into your food processor. The garlic and onions should be minced. Once the garlic and onions are minced. Add about one tablespoon of salt and a quarter cup of freshly squeezed lemon juice. Lastly, grind about three-fourths of a cup of dried tomatoes and one tablespoon of tomato paste into a fine mixture. This mixture is used as a sauce to coat your creamy kale pasta.


Next, you will need a measuring cup, a mixing bowl, and a vegan spicy creamy kale pasta. The measuring cup will measure all of the necessary ingredients for this recipe. This cup includes about four ounces of dry pasta, three cups of chopped cooked pasta (white or whole), and two tablespoons of chopped fresh tomatoes. You will also need a measuring spoon, a large measuring spoon, a tablespoon of margarine, a quarter cup of nutritional yeast, and about three cups of water.


In a large saucepan, cook the pasta according to the package directions. Drain the pasta and discard the dry pasta. Bring the water to a boil and add the nutritional yeast, salt, and garlic. Allow the mixture to slowly boil for about five minutes. While the mixture is cooking, cut open the tomatoes and squeeze out the seeds and most of the juice.


Place the zesty pasta in a large mixing bowl and add about two tablespoons of olive oil and mix thoroughly. Scrape the mixture onto a large toothpick. Add the tomato paste and any additional seasonings that you desire. At this point, you can also add the almond milk and mix until smooth.


Using your large pan, heat the oil over medium heat. Add the pasta and stir to combine. Cover for about two minutes. Uncover and add the sauteed chopped garlic and saute until the garlic is translucent. Once the garlic is translucent, add the nutritional yeast and season with salt and pepper.


Slowly pour the pasta mixture into the strainer and allow it to drip into the strainer. Add the lemon juice and parsley. Let this sit for about thirty minutes, or until softened. Uncover and place the pasta on a cutting board. If using a mortar and pestle, crush the garlic cloves to powder and use a small amount of olive oil to lubricate the knife before cutting.


You may find that your recipe calls for half a teaspoon of salt. In this case, just remember that half a teaspoon of salt is equivalent to one teaspoon of olive oil. If you would like a milder dish, reduce the amount of olive oil and salt in your recipe. You can also decrease the lemon juice and basil’s amount if you are looking for a milder recipe.


Now that you have your creamy kale pasta and your perfect dairy-free creamy Italian sausage mix, you’re ready for some fun! Spread a thick creamy sauce over your baked pasta and top with a piece of your creamy Italian sausage. Add any other ingredients such as your favorite cheese, pepper, onion, garlic, etc. Your meal is ready to enjoy!

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