Creamy Roasted Garlic Kale Pasta with Parmesan

5 from 2 votes

Creamy Roasted Garlic Kale Pasta with Parmesan

A light, yet decadent pasta dish is perfect for anyone who absolutely loves pasta! This Creamy Roasted Garlic Kale Pasta with Parmesan is entirely meatless but has complete heartiness + uses tons and tons of delicious roasted garlic and kale flavors married together with parmesan! An easy vegetarian weeknight meal for the entire family. Vegan, Dairy-free + Gluten-free Option.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Keyword: comfort foods, creamy, dinner, easy, food, garlic, kale, parmesan, pasta, savory, weeknight meals

Servings: servings

Calories: 814kcal

Author: Shanika

Ingredients

PASTA:

1 (16 oz.) bag Jumbo Conchiglioni pasta (See Notes!)
2 Tbsps Extra vrigin olive oil

GARLIC KALE SAUCE:

3 bulbs garlic
1 cup kale, chopped
1 cup organic heavy cream + ¼ cup
⅓ cup organic vegetable stock (You can also use chicken stock if desired!)
2 Tbsps white cooking wine
1 tablespoon freshly-squeezed lemon juice
1 teaspoon sea salt + black pepper, each
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
1 cup grated parmesan cheese

US Customary - Metric

Instructions

ROAST THE GARLIC:

Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add each garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs.

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: Conchiglioni pasta doesn’t take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so—‘al dente’). Drain and set aside.

MAKE THE SAUCE:

To make the initial sauce, add together roasted garlic, kale, and 1 cup heavy cream together in a blender and blend until smooth, about 30 seconds to 1 minute.
In a large 12-inch skillet over medium-high heat, add the olive oil and the blended sauce, followed by: the remaining ¼ cup heavy cream, veggie stock, white cooking wine, lemon juice, seasonings, and grated parmesan----stirring until combined, about 1-2 minutes.
Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
Remove from heat and serve immediately with your favorite side or on it's own with a bit of extra grated parmesan, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
PASTA: You can use Jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
VEGAN OPTION: To make this pasta completely dairy-free and vegan, use coconut milk to replace heavy cream and you’ll also need to use dairy-free cheese and dairy-free tortellini.

Nutrition