Garlic Kale Pasta

Garlic Kale Pasta
Absolutely love this quick pasta, it's so vibrant and beautiful and I never feel too heavy or full after eating it. A guilt-free weeknight staple.



  • 300g torn kale leaves
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tsp chilli flakes (optional)
  • 1 lemon, juice
  • 300g pasta
  • 70g Grana Padano or Parmigiano Reggiano, finely grated (plus more, to serve)


  • Blender or Nutribullet

Serves 2-3


  1. Bring a large pot of salted water to the boil.
  2. Prepare a large bowl of ice water.
  3. Add kale to boiling water, stir to submerge and cover with a lid.
  4. Simmer for 3 minutes, then use tongs or a spider strainer to remove to ice water to cool, while keeping the boiling water there for the pasta step (this will help it retain colour and flavour).
  5. In a large pan, heat olive oil then sauté garlic and chilli flakes over low heat until garlic turns deeply golden.
  6. Strain kale and add to a blender with garlic/chilli oil, a good pinch of salt and juice of half a lemon.
  7. Blend until very smooth (you may need to add some kale/pasta water to loosen it up enough to blend).
  8. Meanwhile, boil pasta in the salty kale water.
  9. When pasta is cooked, strain it directly into the large pan you used for the garlic and chilli, pour over sauce and stir to combine.
  10. Bit by bit, add Parmesan, tossing until incorporated.
  11. Taste and season, then serve with more Parmesan and a drizzle of olive oil.

Leave a comment

Please note, comments need to be approved before they are published.