This luscious kale pasta is super easy to make and so comforting! Made with linguine (or your favorite pasta shape) and garlicky sautéed kale in a silky sauce that you'd never guess was dairy-free, this is one pasta dinner you'll want to make again and again.
- 10 ounces dried linguine pasta
- 2 tablespoons olive oil
- 1 large bunch (about 12 ounces or 340 grams) lacinato kale, stems removed and leaves torn into bite-sized pieces
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ¼ cup dry white wine
- Pinch red pepper flakes, or to taste
- 1 cup full-fat coconut milk
- ½ teaspoon salt, plus more to taste
- 1 tablespoon lemon juice
- Black pepper, to taste
-
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
-
Drain the cooked pasta into a colander and reserve about ½ cup of the pasta boiling water. Toss the pasta with a dash of olive oil to prevent sticking.
-
Coat the bottom of a large skillet with oil and place it over medium heat.
-
Give the oil a minute to heat up, then add the kale.
-
Sauté the kale for 2 to 3 minutes, until it begins to wilt and reduces in volume by about half.
-
Push the kale to the side to make some space on the surface of the skillet. Add the garlic and sauté it for about 1 minute, until very fragrant.
-
Sprinkle in the flour and stir until it evenly coats the kale.
-
Stir in the wine. Bring it up to a simmer and let it cook for about 3 minutes, until most of the liquid has cooked off.
-
Slowly begin stirring in the coconut milk, then stir in the salt. Bring the liquid back up to a simmer and let it cook, stirring occasionally, for about 3 minutes, until slightly thickened.
-
Stir the pasta into the skillet. If the sauce seems too thick, thin it with just a splash of the reserved pasta water.
-
Remove the skillet from heat and stir in the lemon juice. Season the pasta with black pepper and additional salt to taste.
-
Serve.