Kale Pasta Recipe | Studio Vegan

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.

Blanch the kale by adding it to a pot of boiling water for about 20 seconds.

Immediately transfer the blanched kale to cold water to stop the cooking process.

Add the cooled kale to a blender with water and blend for about 30 seconds until smooth.

Make a well in the double zero flour on a clean surface.

Add a tablespoon of flaxseed, salt, olive oil, and the blended kale mixture to the well of flour.

Using a fork, mix the flour from the outside in until it forms a ball of dough.

Knead the dough for about 3-4 minutes until it becomes a nice supple ball.

Wrap the kneaded dough in plastic wrap and refrigerate for 24 hours (or up to 2 days).

After resting, take the dough out of the fridge and let it sit at room temperature for a bit.

Flour your surface and the pasta machine or rolling pin before rolling out the dough.

Start rolling the dough through the pasta machine at the thickest setting (zero) and then move to setting one, then two, and finally to setting three for the desired thickness.

Cut the rolled pasta using a pasta cutter and dust with flour to prevent sticking.

Place the cut pasta on a drying rack or surface to dry out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens