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Green pasta with seared Kales tops

Combine the goodness of green pasta topped with a rich nut-free creamy sauce on a bed of seared to perfection kale leaves and flowerets in 30 minutes.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Entree
Cuisine Italian
Servings 2
Calories 60 kcal


Nut-free cheese sauce

  • 1 large potato
  • 2 small carrots
  • 3 Tbsp nutritional yeast
  • 1 tsp turmeric powder
  • 1 tsp sea salt

Seared Greens

  • 2-3 cups kale leaves or other greens
  • 1 Tbsp soy sauce
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp paprika


  • 1/3 cup sundried tomatoe strips
  • 1 Tbsp cappers
  • 1-2 Tbsp pine nuts (optional)

1 box of super green pasta


    Make the nut-free cheesy sauce

    • Boil 3 cups of water with a pinch of salt in a saucepan.
    • Peel the potato and carrots and cube.
    • Boil the potato and carrots until tender (shouldn't take more than a few minutes).
    • Add the potato, the carrots, the nutritional yeast, turmeric, salt and pepper to a blender and process until smooth.

    Cook the pasta following the instruction on the package.

      Sear the greens.

      • Prepare the kale, cut the tops, wash and remove the leaves from the stem.
      • Mix the marinade ingredients: soy sauce, lemon juice, garlic powder, pepper.
      • While the pasta is cooking, stirfry the kale with a tsp of oil. Add the marinade and quickly stir.

      Assemble the dish

      • Drain the pasta and immediately pour the nut-free creamy sauce and stir. Add the capers.
      • Place a ring of seared greens on the plate, add the pasta in the middle.
      • Top with strips of sundried tomatoes, pine nuts.
      • Eat immediately!


      Serving: 2gCalories: 60kcalCarbohydrates: 8gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 1667mgPotassium: 308mgFiber: 3gSugar: 1gVitamin A: 80IUVitamin C: 6mgCalcium: 8mgIron: 1mg
      Keyword eggless pasta
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