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.
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.