Rigatoni with Kale Sauce Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Lazy dinners
Main meals
The vibrant, bright green colour of this pasta sauce is brilliant, but it is second to the flavour. And it’s super easy — the whole thing can be made in about 10 minutes while your pasta’s cooking!
You will need
Serves 4
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic, smashed, skin removed
- 500g kale, washed and thick stalks removed
- 1/2 lemon, juice
- Salt & pepper
- 250g rigatoni or other pasta (gluten-free if required)
- Extra virgin olive oil for finishing
- 1/4 cup vegan parmesan or nutritional yeast (optional)
- Fresh or dried chilli to taste (optional)
Recipe: Tobie Puttock
Directions
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Step 1
Put a large pot of water on for the pasta, add a generous pinch of salt, and bring to the boil.
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Step 2
In a small pot add the 1/4 cup of extra virgin olive oil and garlic, heating over medium heat until the garlic starts to brown — but not too hot that the olive oil starts smoking! Once the garlic is browned add the oil and garlic to the bowl of a food processor.
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Step 3
Plunge the washed kale into the boiling water for 3–4 minutes and then use tongs to remove from the water and place into the food processor (don’t be afraid to drag some of the water over with it!). Blend the ingredients until you have a totally smooth puree — we are looking for a sauce consistency so if it looks too thick take a small ladle of the pasta water to loosen it up. Add lemon juice, season with salt & pepper, and blend again to combine.
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Step 4
Cook the pasta as per the manufacturer’s instructions, but cook for 2 minutes less. Strain the pasta (reserving a cup of the pasta water) then add pasta back to the pot and pour the pureed kale mixture in with it. Place over low heat.
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Step 5
Use a wooden spoon to gently stir the pasta and coat it in sauce — once again if it’s looking too thick add a little pasta water back into the pot to loosen it up. Have a taste and adjust with salt and lemon juice if necessary to balance the bitterness from the kale. Add a pinch of cracked pepper, a drizzle of extra virgin olive oil, and sprinkle with nutritional yeast or vegan parmesan, and chilli (if using) … fold through and serve right away!
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Recipe: Tobie Puttock
