Creamy Roasted Garlic Kale Pasta with Parmesan
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Creamy Roasted Garlic Kale Pasta with Parmesan
A light, yet decadent pasta dish is perfect for anyone who absolutely loves pasta! This Creamy Roasted Garlic Kale Pasta with Parmesan is entirely meatless but has complete heartiness + uses tons and tons of delicious roasted garlic and kale flavors married together with parmesan! An easy vegetarian weeknight meal for the entire family. Vegan, Dairy-free + Gluten-free Option.
I'm definitely in the mood for pasta 95% of the time. Haha. I can't lie-----pasta is one of my kryptonite meals and I'm always obsessed with any version of it that I make. Plus, lately, I've been experimenting with different types of pasta like this Conchiglioni Pasta which is such a beautiful version of jumbo shells.
While I've shared my fair share of pasta recipes on Orchids + Sweet Tea, this one holds a special place among my top favorites, and it's for a darn good reason! Seriously, who can resist the charm of creamy pasta in all its beautiful forms?
It's perfectly creamy, super easy to make, absolutely hearty, has the right amount of bold flavors, and that roasted garlic stands out and does this dish true justice!
It is the epitome of simplicity, versatility, and pure enjoyment, especially on those bustling weeknights when you crave a quick, mouthwatering meal that satisfies the whole family. If you're looking for more fall/winter pasta inspiration check out my roundup of 25 Comforting Fall Pasta Recipes next!
Jump to:
- How to Make Creamy Roasted Garlic Kale Pasta
- Ingredients in Creamy Roasted Garlic Kale Pasta
- Topping Ideas for Creamy Roasted Garlic Kale Pasta
- Adding More Protein
- Why You Will LOVE This Creamy Roasted Garlic Kale Pasta
- Choosing Your Perfect Pasta
- What Pairs Well With Roasted Garlic Kale Pasta?
- Creamy Roasted Garlic Kale Pasta Q + A's
- More Oh-So Creamy Pasta Recipes
- MADE OUR RECIPE(S)?
- Creamy Roasted Garlic Kale Pasta with Parmesan
How to Make Creamy Roasted Garlic Kale Pasta
Start making this recipe by roasting your garlic bulbs. This recipe for roasted garlic produces the best-tasting, most concentrated roasted garlic flavors in this dish. They have a bold, umami tone that creates a sauce together with a few other ingredients to coat your conchiglioni pasta (or your fave pasta).
Next, boil your pasta. And while the pasta cooks, you can make the simple garlic, kale, and parmesan sauce on the stove.
Ingredients in Creamy Roasted Garlic Kale Pasta
This creamy green pasta has such a short and sweet ingredient list, when you consider how flavor-packed it is. This is a great pantry recipe to whip up on a weeknight with the following ingredients:
- Your favorite pasta. Pick your favorite pasta type such as conchiglioni, fettuccine, pappardelle, etc. (See pasta ideas below)
- Garlic. You’ll want two to three whole bulbs for the rich garlic flavor in this pasta.
- Vegetable stock. You can also use chicken stock if you don't prefer this dish to be vegetarian.
- Heavy cream. Creates a creamy and luscious base for the sauce. I love using Organic Valley!
- Kale. Any kind of kale will work!
- Herbs/Seasonings. Add a hint of extra flavor with herbs/spices for this pasta.
- Parmesan. To add savoriness and melty cheese flavor. Freshly grated is best.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PASTA!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Creamy Roasted Garlic Kale Pasta Everything from my fave sheet pans, wooden spoons, parchment paper, and more. SEE THEM HERE!
Topping Ideas for Creamy Roasted Garlic Kale Pasta
While I love this Creamy Green Pasta dinner as-is, straight from the pan, you can dress it up with toppings if you like.
For extra flavor, color, and texture, you can try:
- Herb roasted tomatoes
- Candied bacon
- Black olives
- Grated lemon zest --adds a zesty, citrusy twist that brightens up the dish.
- More parmesan cheese
- Toasted panko bread crumbs
Adding More Protein
If you'd like to add protein to this Creamy Roasted Garlic Kale Pasta dish, it's easy to do, regardless of your diet!
PLANT-BASED PROTEIN OPTIONS:
- Crispy seared or baked tofu cubes
- Roasted chickpeas
- Crumbled stir-fried seitan
- Crumble vegan bacon on top
- Sautéed cauliflower florets or broccoli
- Sautéed asparagus, Brussels sprouts, etc.
You can also check out Awesome Meat Substitutes to Try This Year if you're new to plant-based life and want to experiment!
MEAT-BASED PROTEIN OPTIONS:
- Salmon
- Crispy Buffalo Chicken Tenders
- Shredded chicken
- Shrimp
- Bacon or candied bacon
- Lobster
- Fish (fried, grilled, baked, etc.)
Ingredient Swaps
It's to change things up and to mix up the ingredients in this creamy green pasta to use whatever is in your pantry or to make this dairy-free and vegan, here are a few swaps and substitutions to try:
- Add a different green, such as chard or spinach instead of kale.
- Try grated mozzarella or a different grated cheese instead of parmesan.
- Use coconut milk to replace heavy cream for a dairy-free version (you’ll also need to use dairy-free cheese and egg-free pasta).
- Choose vegetable or beef stock instead of chicken for extra flavor.
Why You Will LOVE This Creamy Roasted Garlic Kale Pasta
- Bold flavors that will tantalize your taste buds.
- Done in just under 35 minutes.
- Easy weeknight meal--Simple preparation + minimal ingredients
- Versatile and customizable
- A crowd-pleasing combination that will have everyone coming back for seconds.
- It’s absolutely delicious----creamy + velvety!
- Family-friendly (Well, everyone in my family seems to love it, Haha.) Very kid-friendly (entirely nut-free).
- It’s meatless--but still works for any eater.
Choosing Your Perfect Pasta
You can use any type of pasta that you like in this recipe. That is what makes this Creamy Green Pasta recipe so adaptable!
I love using Conchiglioni because it does a beautiful job of embracing and holding onto the sauce. But any of these pasta varieties would work for this dish -
- Rigatoni
- Pappardelle
- Tagliatelle
- Fettuccine
- Penne
- Paccheri
- Orecchiette
- Spirals
- Shells
- Ravioli or gnocchi would also go wonderfully with this sauce!
I would recommend tossing with tongs to ensure that longer varieties of pasta is fully manageable and fully coated. You can also use gluten-free pasta, whole-wheat pasta, or even zoodles for a low-carb option!
What Pairs Well With Roasted Garlic Kale Pasta?
When it comes to serving this mouthwatering Creamy Roasted Garlic Kale Pasta there are some options that will truly elevate your meal. First off, don't forget to have some bread on hand. I love this homemade Cheesy Kale Garlic Bread, Loaded Cheddar Pesto Zucchini Bread with Bacon and Homemade Texas Toast Garlic Bread Trust me; you'll want to dip it into that luscious, saucy goodness.
If you want a little freshness, serve it with a salad on the side, like this Blood Orange Kale Salad, Fall Harvest BBQ Chickpea Kale Salad, Fall Harvest Apple Kale Salad or this Best Buffalo Chickpea Kale Salad. It's like a fresh burst of flavor that complements this easy weeknight dinner beautifully.
But here's the thing. This creamy green pasta is so darn amazing that you can honestly enjoy it all by itself. Seriously, the pasta + luscious creamy garlic kale sauce is everything! It's just bursting with fall flavor. So, feel free to dig in and savor every single bite. It's a dish that stands tall on its own!
Creamy Roasted Garlic Kale Pasta Q + A's
Leftovers for this creamy pasta can be stored in an airtight container for 3 to 4 days. Definitely don’t recommend freezing the pasta, as it won’t defrost well.
Absolutely! To make this pasta completely dairy-free and vegan, use coconut milk to replace heavy cream and you’ll also need to use dairy-free cheese and dairy-free/egg-free pasta.
Gently reheat leftovers on the stovetop or in the microwave, adding a splash of milk or broth to maintain the creamy consistency.
Yes! To make this pasta dish GF, simply use Gluten-Free pasta (conchiglioni shells may be harder to find a GF version so feel free to pick another shape) and ensure that the coconut cream/milk (alternative for heavy cream) and vegetable stock are GF-friendly.
More Oh-So Creamy Pasta Recipes
If you enjoyed this Creamy Roasted Garlic Kale Pasta with Parmesan recipe, make sure to add these irresistible pasta dishes to your "must-make next" list!
- Vegan Bolognese Pasta
- Creamy Garlic Tomato Conchiglioni Pasta
- Creamy Garlic Butter Pasta w/ Roasted Cauliflower
- Creamy Vegan Sweet Potato Pasta Skillet
- Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
- Easy Bruschetta Pasta with Parmesan
MADE OUR RECIPE(S)?
If you tried this Creamy Roasted Garlic Kale Pasta with Parmesan recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Creamy Roasted Garlic Kale Pasta with Parmesan
Ingredients
PASTA:
- 1 (16 oz.) bag Jumbo Conchiglioni pasta (See Notes!)
- 2 Tbsps Extra vrigin olive oil
GARLIC KALE SAUCE:
- 3 bulbs garlic
- 1 cup kale, chopped
- 1 cup organic heavy cream + ¼ cup
- ⅓ cup organic vegetable stock (You can also use chicken stock if desired!)
- 2 Tbsps white cooking wine
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon sea salt + black pepper, each
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- 1 cup grated parmesan cheese
Instructions
ROAST THE GARLIC:
- Begin by preheating the oven to 400 degrees Fahrenheit and preparing a large piece of foil paper. Add each garlic bulb to the center of the foil paper, drizzle with olive oil and wrap tightly with foil paper.
- Bake for 15-20 minutes or until the garlic bulbs are cooked through and super fragrant, tender, and browned on the edges. Let it cool a bit before removing the garlic from their bulbs.
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: Conchiglioni pasta doesn’t take a long time to cook, usually 10-12 minutes (however, you should cook at 9-10 minutes or so—‘al dente’). Drain and set aside.
MAKE THE SAUCE:
- To make the initial sauce, add together roasted garlic, kale, and 1 cup heavy cream together in a blender and blend until smooth, about 30 seconds to 1 minute.
- In a large 12-inch skillet over medium-high heat, add the olive oil and the blended sauce, followed by: the remaining ¼ cup heavy cream, veggie stock, white cooking wine, lemon juice, seasonings, and grated parmesan----stirring until combined, about 1-2 minutes.
- Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.
- Remove from heat and serve immediately with your favorite side or on it's own with a bit of extra grated parmesan, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- PASTA: You can use Jumbo shells or long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly too!
- VEGAN OPTION: To make this pasta completely dairy-free and vegan, use coconut milk to replace heavy cream and you’ll also need to use dairy-free cheese and dairy-free tortellini.
Nutrition
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