Kale Cream Pasta Sauce

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Recipe submitted by tara@starburst.umd.edu (Tara McDermott)

Kale Cream Pasta Sauce

Ingredients (use vegan versions):

1 1/2 cup soy milk (preferably plain, but vanilla will do)
4-6 tablespoon nutritional yeast
1/2-1 tablespoon margarine (optional)
1/2 teaspoon each: dill, thyme,
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper (opt)
3 teaspoon flour (amount various)
4 medium/large leaves of kale

Directions:

Add everything except the kale and flour to a saucepan and stir. Steam kale (or if you're making pasta, cook it in the boiling water before you add the pasta) for about 1-3 minutes, depending on how crunchy you like it. Remove and cut up in small pieces. Add to the sauce. Heat the sauce, and when it is fairly warm, start adding flour slowly, so that it doesn't clump. Whisk or stir constantly! When you have enough flour added, remove from heat, or serve immediately. I've found that this tends to burn quickly if left on a warm burner.

This is a recipe from Simply Vegan (Barbaras Kale Sauce).

I am always looking for recipes containing kale, because it is so good and I grow it in my garden. Thank you! I will try it for dinner tonight!

Archived comment by: renee

I've never eaten kale before. I know it has tremendous nutritional value and my rabbit loves it raw. I will try this recipe, thanks.

Archived comment by: kevin

I loved this. I have such a hard time eating kale for some reason... it just doesn't agree with my taste pallet.... HOWEVER, this did the trick! I used 6 full TBSP of the nutritional yeast and YUMMY! I also kinda purreed the kale.... i put it in a food proceesor to keep the pieces small, almost pulp-like.... that made the sauce like a pesto-alfredo sauce. Thanks for the recipe!

Archived comment by: justJill

This sauce was ok, but could have used a little bit more flavor. Maybe more garlic?

Archived comment by: xemcats

very tasty! i have a hard time finding good ways to prepare kale and other greens; this recipe does a good job of balancing the rather strong flavour. i probably used less than a tablespoon of margarine, and its still very rich.

Archived comment by: apermanens

Not bad at all. I don't mind the taste of kale but my husband isn't big on it. We used the curly leaf variety. Next time were going to try dinosaur kale with this recipe.

Archived comment by: batface89

This is our favorite way to eat kale, thanks for the great recipe. We use minced garlic cloves in place of garlic powder.

Archived comment by: hopfrog

This recipe is great! Thank you! I followed previous reviewers advice to use minced garlic and I used a food processor to finely chop the kale. It was delicious over angel hair pasta. I will definitely make this again and pass the recipe along to all my friends

Archived comment by: lindsay11217

im trying to use up some frozen kale i have...do you think that would work in this recipe?

Archived comment by: superkt44

I just made this and it was FANTASTIC! Like previous reviewers I created my own twist to the recipe - substituting the vegan margerine and flour for two tablespoons of arrowroot powder mixed with cold soy milk and added to the bubbling mixture to thicken it well, and using lots of fresh garlic and dill. I poured it over steamed yam noodles and asparagus and it was truly amazing. I strongly urge people to use this recipe, this is definitely the most nutritious and delicious vegan pasta sauce I've ever had!

Archived comment by: bohemian_Vegan

this is my favorite vegan pasta sauce by far.

Archived comment by: joannabanana

This was good! Howe'ver, I think I messed up- cause mine was really thin. I added even more flour than suggested, but it just didn't get thick---suggestions? Thanks, Julie

Archived comment by: julieAnne


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willwolf

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Re: Kale Cream Pasta Sauce

« Reply #1 on: June 10, 2006, 04:24:21 AM »

Pretty tasty recipe utilizing greens! I used frozed mixed greens (combo of turnip, mustard, and kale greens), which I steamed, rather than fresh. Also, when making the sauce, I made a roux with the flour and margarine (use extra flour, more like 1-1 1/2 T, with equal amount of margarine, for proper thickening) before adding the soymilk and spices. This is easier than trying to whisk out flour clumps if you just add the flour right to the sauce. Almost forgot to mention, I also added a bit of freshly ground nutmeg to the sauce (great with cream sauces).


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qrmama

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Re: Kale Cream Pasta Sauce

« Reply #2 on: July 11, 2006, 12:44:18 AM »

This sauce was pretty excellent just the way it is. We tried it over Italian gnocchi and it was pretty good. If i were to add anything it would be a sprinkle of vegan Parmesan.
we will definitely make this again. kale is our favorite green so we can never have too many ways to use it.


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ponycakes!

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Re: Kale Cream Pasta Sauce

« Reply #3 on: September 20, 2007, 07:15:53 PM »

i just made this tonight for dinner, and it was pretty yummy.
i used my blender on a stick to puree the kale because i was too lazy to cut it all up.
i think it definitely could have used more something. probably garlic...

on pasta, the sauce was ok, but my mom came up with the better idea of eating it like a cream soup. which sounded weird until i tasted it plain and decided it was sort of like the broccoli cheese soup from panera. hurray for a new way to eat kale!


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T-Funk

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Re: Kale Cream Pasta Sauce

« Reply #4 on: June 11, 2008, 07:29:12 PM »

I couldn't get this to thicken at all. BUT my boyfriend and I LOVED it!!

>>>In fact I made it for dinner then for lunch the next day. I tried it with roux like another user said with 2 T of flour the first time and the second time 2 T in the roux and about 2 T added like the submitter directs. Still absolutely no thickening. Would be good if made like a soup with salad noodles and mushrooms. mmmm will be trying that next.


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hopfrog

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Re: Kale Cream Pasta Sauce

« Reply #5 on: January 27, 2009, 08:31:10 PM »

It's been a long time since I've made this because I'd forgotten how much both my husband and I like it (this was one of the first dishes I made as a new vegan over three years ago). Plus it's really easy (dinner on the table in less than 20 minutes from start to finish). I never bother steaming or boiling the kale separately and just add it to the sauce from the start. It gets cooked well enough for my taste that way and doesn't involve an extra step. We like topping this with diced tomatoes. I also vary the herbs for a different flavor. It really is a delicious and easy way to get a lot of nutritious kale into your body.


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in2insight

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Re: Kale Cream Pasta Sauce

« Reply #6 on: January 31, 2009, 08:19:32 PM »

Very good.
Like others, I just tossed in the chopped kale.
I found that 4 leaves were not enough, so added the full bunch, no stems.
Yummy!


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propinecone

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Re: Kale Cream Pasta Sauce

« Reply #7 on: February 02, 2009, 08:24:07 PM »

i started by sauteing some onion and baby bella mushrooms in the pan first, then added the rest of the ingredients.. only 1 cup of soymilk though, and no eb. when it was just about done i added a few diced artichoke hearts and topped it with some roma tomatoes. i thought it was really delicious - and could totally see it as a soup!


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ireadyourdiary

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Re: Kale Cream Pasta Sauce

« Reply #8 on: February 07, 2009, 09:41:02 PM »

the flavor of this sauce was a bit strange for my taste. it tasted like creamed peas, not much flavor. i doctored it up best i could, but it wasn't my favorite. i'll try it again, though, using some of the previously posted suggestions, most notably food processing the kale, sauteing onion and garlic to start with, and adding cumin and cayenne like i did tonight.


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DasTeufulNagatier

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Re: Kale Cream Pasta Sauce

« Reply #9 on: March 03, 2009, 03:05:21 PM »

My first time cooking with kale. It tasted Awesome!


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erinmonster5

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Re: Kale Cream Pasta Sauce

« Reply #10 on: May 19, 2009, 12:48:19 PM »

This was great!
However, I did add a bunch of stuff to it.....roasted red peppers, portabellas, onion, and red pepper flakes.....and instead of dill and thyme, I used basil and oregano.
Oh, and I don't think what I had was kale....I thought I bought kale, but when I got it out of the fridge, the little twist tie said mustard greens....I used it anyway since I don't know the difference and it was delicious!
So, I guess I changed it up quite a bit......


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moonkeymama

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Re: Kale Cream Pasta Sauce

« Reply #11 on: May 20, 2009, 03:52:11 AM »

I wasn't that thrilled with this, but it works for what it is.

I even jazzed it up quite a bit, adding fresh garlic and onion. I took people's suggestion and chopped the kale up (along with some spinach) and definitely enjoyed that, as it made it into a sort of pesto cream sauce. I also made a roux, added veggie broth and then rice milk and added all that to the kale and onion mixture. It looked delicious, but didn't thicken properly and my family and I lost our patience to eat.

we tossed our pasta with broccoli and tempeh and then the sauce. It was good, but not as flavorful as I'd like. Next time I'll use way more kale and spinach to kick up the flavor and let it simmer for longer. Adding mushrooms would really do the trick.

On the bright side, there was a lot of leftovers and it is SOOO much better when it's cold and marinated into the pasta. Would be an excellent cold pasta salad for a picnic.


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