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 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Main Course
Keyword: comfort foods, creamy, dinner, easy, food, garlic, kale, parmesan, pasta, savory, weeknight meals
Servings: 4 servings
Calories: 814kcal
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
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.
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!
- 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.
Calories: 814kcal | Carbohydrates: 92g | Protein: 25g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 89mg | Sodium: 1130mg | Potassium: 440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2817IU | Vitamin C: 17mg | Calcium: 342mg | Iron: 2mg