Photo credit: Tosca Olivi
Glowing from the home concert mama Patti and Gladys gave last us night so dedicating this creamy kale pasta to them! To make this sauce, you literally throw everything into the blender, cook down for a few minutes, and toss with pasta. It’s SO flavorful and creamy, thanks to the secret ingredient, white beans ?
I live solo so don’t like making large batches of pasta. With this sauce, I freeze half, and then use the other half to toss with fresh cooked pasta whenever I’m ready to enjoy. Recipe below ? Happy Monday!! -Wendy
- 2 cups kale, chopped
- 2 cups whole milk
- 1 cup cooked white beans
- ½ cup Parmesan
- 3 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ pound fettuccine or another pasta of your choice (you can also just make whatever you want to enjoy right now and use leftover sauce for later)
- ¼ cup of butter (if making single portions, toss one serving with 1 tablespoon of butter)
- Optional toppings: olive oil basil and/or other fresh herbs, Parmesan, cracked black pepper, red pepper flakes
Start by blending the kale, milk, white beans, Parmesan, garlic, salt and pepper in a high-speed blender until you get a smooth sauce.
Add the sauce to a medium pot and bring to a light simmer.
Cook for 5 minutes over low heat, stirring frequently until the sauce thickens. Set aside.
Add the pasta to a pot of salted boiling water. Boil for 9-10 minutes without the lid, stirring occasionally. Drain well, and add the pasta to a bowl with the butter.
Toss together until all the butter is melted into the pasta. Then add the kale sauce to the bowl, and continue tossing together until the pasta is completely coated with the sauce. Enjoy with your favorite toppings!