Creamy Kale Linguine | Healthy Pasta Recipe | Kale Spaghetti | How to use Kale

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Heat a pan and add 1 tablespoon of olive oil.

Once the oil is slightly hot, add 4 cloves of minced garlic and fry for 30 seconds.

Add 150 grams of chopped kale (washed and stems removed) to the pan and stir well to mix with the oil and garlic.

Cover the pan and cook for 3-4 minutes until the kale starts to wilt.

Transfer the wilted kale mixture to a food processor or blender.

Add 40 grams of almonds, 10 grams of chopped cashew, 60 grams of mascarpone cheese, and 50 grams of manchego cheese to the blender.

Season the mixture with 1/2 teaspoon of black pepper and blend until smooth, adding 1-2 tablespoons of milk if needed for easier blending.

Return the blended mixture to the pan and add about 1/4 cup of the salted pasta water.

Cook this mixture for another 2-3 minutes.

Add 1 teaspoon of dried red chili flakes and cook for another minute.

Cook the linguine in salted boiling water according to the packet instructions until al dente, then add it to the pan with the kale sauce.

Mix well, adding the juice of 1/2 lemon and cooking for 2 more minutes before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

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