Creamy Kale Pasta Recipe (video)

Sneak some veggies into your next pasta bowl with this protein-packed, dairy-free, Creamy Kale Pasta Sauce.

Before having a kid, I was so sure I’d never be the mom sneaking veggies into her child’s food. My kid would eat his kale and broccoli like a champ, and he’d ask for seconds. Like basically every other parenting thing I was sure about, though, that went out the window pretty quickly.

This Creamy Kale Pasta isn’t just for kids, though! It’s a great way to sneak some veggies onto grownup plates, too. The richness from pureed, soaked cashews is balanced out with bright lemony flavors, and a healthy heap of chopped tomato on top works with the nutritional yeast in the sauce to deliver plenty of satisfying umami.

Check out the recipe video, and get the written recipe plus nutritional information below.

Creamy Kale Pasta

Yield: 4-6 servings


  • 4 cups of farfalle pasta, uncooked (half of a 16 ounce box)
  • 1 15 ounce can white beans, drained (Save that precious aquafaba, and make some cookies with it later!)
  • 2 cups loosely packed raw kale (You want just the leaves, no ribs.)
  • 2 green onions, roughly chopped (green and white parts)
  • 2-4 cloves garlic, chopped
  • juice of 1 fresh lemon (about 1/4 cup)
  • 1 cup raw cashews (Soaked for 20 minutes in hot water, then drained.)
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1/2 cup water
  • salt and pepper, to taste
  • 1 large tomato, diced (optional)


  1. Combine the pasta and the white beans in a pot, and cook according to the directions on the box of pasta.
  2. While that boils, combine all of the remaining ingredients except for the tomatoes in your blender, and puree until nice and smooth.
  3. When the pasta and beans are done cooking, drain them, then toss them with the sauce before serving. Top with a handful of chopped tomato, if you like that kind of thing.

Kale Pasta Nutritional Information & Notes

1 serving of Creamy Kale Pasta contains (assuming 4 servings):

  • 779 calories
  • 31g protein
  • 73g carbohydrates
  • 15g fiber
  • 5g sugar
  • 45g fat
  • 0mg cholesterol
  • 18% of your daily calcium
  • 25% of your daily potassium
  • 12% of your daily sodium
  • 177% of your daily copper
  • 48% of your daily iron
  • 69% of your daily magnesium
  • 69% of your daily zinc
  • 27% of your daily vitamin A
  • 510% of your daily vitamin B6
  • 130% of your daily vitamin B12
  • 71% of your daily vitamin C
  • 39% of your daily vitamin E
  • 318% of your daily vitamin K

As you can see, this is an incredibly nutrient-dense dish. This recipe makes four very generous servings, so if you’re looking at this list and thinking that the calories, fat and carbohydrate numbers are a little high, divvy the dish up into six servings. At six servings, this recipe contains about 510 calories, 30g of fat and 50g of carbohydrates.

More healthy recipes on Care2:

Photo by Becky Striepe.


W. C
W. Cabout a year ago


Jan S
Past Member 1 years ago

Thank you

Sonia M
Sonia M1 years ago

Thanks for sharing

Tanya W
Tanya W1 years ago


Tanya W
Tanya W1 years ago

Thank you

Clare O
Clare O'Beara2 years ago

Looks nice

Glennis W
Glennis W2 years ago

Interesting article . Thank you for caring and sharing

Glennis W
Glennis W2 years ago

Great information . Thank you for caring and sharing

Glennis W
Glennis W2 years ago

Very informative . Thank you for caring and sharing

Richard A
Richard A2 years ago

Thank you for this recipe.