KALE PASTA SAUCE RECIPE RECIPES

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KALE-SAUCE PASTA RECIPE - NYT COOKING



Kale-Sauce Pasta Recipe - NYT Cooking image

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Provided by Tejal Rao

Total Time 20 minutes

Yield 2 servings as a main course or 4 as a side

Number Of Ingredients 7

Kosher salt, to taste
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 pound pasta, like pappardelle or rigatoni
3/4 cup coarsely grated Parmigiano- Reggiano

Steps:

  • Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
  • When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
  • Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

Nutrition Facts : @context http//schema.org, Calories 944, UnsaturatedFatContent 28 grams, CarbohydrateContent 108 grams, FatContent 42 grams, FiberContent 12 grams, ProteinContent 40 grams, SaturatedFatContent 11 grams, SodiumContent 962 milligrams, SugarContent 9 grams

PASTA SAUCE RECIPES - BBC GOOD FOOD



Pasta sauce recipes - BBC Good Food image

Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.

Provided by Good Food team

Number Of Ingredients 1

More about "kale pasta sauce recipe recipes"

KALE PESTO WITH PASTA RECIPE | BON APPéTIT
Chef and cookbook author Joshua McFadden’s justifiably famous kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
From bonappetit.com
Reviews 4.4
  • Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.
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ONE-POT ITALIAN SAUSAGE & KALE PASTA RECIPE | EATINGWELL
For a fast weeknight pasta dinner, why not cook your sauce and pasta all at once? By using the exact amount of water you need to cook the pasta--no colanders here--the starch that cooks off into your pasta water, which you usually drain away, stays in the pot, giving you delectably creamy results.
From eatingwell.com
Reviews 4.1
Total Time 40 minutes
Category Healthy Penne Recipes
Calories 306.5 calories per serving
  • Combine pasta, sausage, kale, tomatoes, onion, garlic, pesto, Italian seasoning, salt and crushed red pepper in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve garnished with Parmesan, if desired.
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NO TOMATO PASTA SAUCE RECIPE | ALLRECIPES
My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!
From allrecipes.com
Reviews 4.6
Total Time 50 minutes
Category Vegetarian Pasta Sauce
Calories 62.5 calories per serving
  • Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
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KILLER KALE PASTA RECIPE | GUY FIERI | FOOD NETWORK
"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."
From foodnetwork.com
Reviews 5
Total Time 1 hours 0 minutes
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
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MEDITERRANEAN KALE - ALLRECIPES
Delicious.
From allrecipes.com
Reviews 4.5
Total Time 25 minutes
Category Greens Side Dishes
Calories 91.1 calories per serving
  • Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
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KALE PESTO RECIPE - BBC GOOD FOOD
This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce
From bbcgoodfood.com
Total Time 10 minutes
Category Dinner, Main course
Cuisine Italian
Calories 195 calories per serving
  • To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.
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PASTA WITH SAUSAGE AND KALE RECIPE | REE ... - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 45 minutes
Category main-dish
  • Remove the skillet from the heat and add the butter, lemon zest, pasta and Parmesan. Toss to combine. Taste and adjust the seasoning, then serve in bowls garnished with the fresh basil.
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PASTA PUTTANESCA RECIPE - NYT COOKING
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine italian
Calories 384 per serving
  • Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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CREAMY KALE GNOCCHI | VEGETABLE RECIPES | JAMIE OLIV…
This is proper comfort food with a few clever twists. Mashing up cannellini beans with the gnocchi cooking water makes a super-creamy sauce that’s also rich in protein. Then, topping it off with a final flourish of crunchy herby breadcrumbs elevates this humble plateful into something really special that you can have on the table in under half an hour. Happy days!
From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
    1. Fill a deep pot with salted water and bring to the boil.
    2. Peel and finely chop the garlic. Pick and finely chop the rosemary.
    3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
    4. Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
    5. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
    6. Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
    7. Drain, reserving a mugful of cooking water, then add to the sauce. Fold together, loosening with cooking water. The sauce should look quite wet, as the beans and gnocchi will continue to absorb a lot of liquid. Finely grate the Parmesan and stir half through the gnocchi. Season well.
    8. Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
    9. Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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CREAMY KALE GNOCCHI | VEGETABLE RECIPES | JAMIE OLIV…
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From jamieoliver.com
Total Time 25 minutes
Calories 897 calories per serving
    1. Fill a deep pot with salted water and bring to the boil.
    2. Peel and finely chop the garlic. Pick and finely chop the rosemary.
    3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the garlic, crumble in the chilli and fry until lightly golden.
    4. Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden spoon. Add créme fraîche and kale. Add a splash of water to wilt the kale, then cover with a lid and remove from the heat.
    5. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Add rosemary and breadcrumbs, then fry for 2 to 3 minutes, or until golden, stirring regularly. Season well.
    6. Add the gnocchi to the boiling water and cook for 3 minutes, or until they float.
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    8. Squeeze some lemon juice into a bowl, add 1 tablespoon of extra virgin olive oil and season. Toss the salad in this dressing.
    9. Divide the gnocchi between plates, scatter with the breadcrumbs and remaining Parmesan. Serve with lemon in wedges and the salad piled on top.
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From southernliving.com
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Mar 09, 2020 · These creative, non-marinara, homemade pasta sauce recipes will come in handy when you want to give red sauce a rest. ... You will think this pasta recipe calls for an absurd amount of kale…
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CHICKPEAS AND KALE IN SPICY POMODORO SAUCE RECIPE - MIS…
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From foodandwine.com
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