Kale Pasta with Sunflower Cream Sauce

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seed butter

Pumpkin seeds are nutrient-rich and can be a healthier option.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast provides similar flavor with lower cost.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: spaghetti

Whole grain pasta adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

Mince the garlic.

Remove the stems from the kale and shred it.

Heat a large pan over medium low heat and add olive oil.

Add the minced garlic to the pan and cook for about 1 minute until it starts to become golden.

Add the shredded kale to the pan and stir a few times, then turn off the heat; the kale should be softened but not completely wilted.

Combine the sunflower cream with lemon juice, lemon zest, smoked paprika, and salt in a bowl; stir to combine.

When the pasta is done cooking, transfer it to the pan with the kale, reserving some pasta cooking liquid.

Add the sunflower cream mixture to the pasta and kale, tossing until everything is well incorporated.

Add a splash or two of reserved pasta water to ensure the sauce covers the noodles.

Serve the pasta with a sprinkle of red pepper flakes if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens