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A white bowl with vibrant creamy kale pasta with mozzarella and herbs set on a dish towel.

Creamy Kale Pasta with Mozzarella and Herbs

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A fast, comforting pasta for busy nights, this recipe turns kale, onion and garlic into a smooth green sauce, then finishes the dish with fresh mozzarella and herbs. Because the kale and pasta cook in the same pot, it stays simple without sacrificing flavor.
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Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Course: Main Course
Cuisine: American
Keyword: Herbs, Kale, Pasta
Season: Spring
Servings: 2 Servings
Calories: 1119kcal
Author: Rosminah Brown

Ingredients

  • kosher salt, to taste
  • ¼ cup olive oil, extra virgin, plus more for serving
  • 2 cloves garlic, peeled and smashed
  • 1 cup onion, chopped
  • 1 pound kale, thick ribs removed and coarsely chopped
  • 1 teaspoon lemon juice
  • Salt and freshly ground pepper, to taste
  • ½ pound pasta, such as pappardelle or tagliatelle
  • 8 ounces fresh mozzarella, torn into bite-size pieces
  • ¼ cup mixed herbs, chopped, such as parsley, thyme or chives
  • Flaky salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic, reduce heat to low and cook until the garlic is soft and lightly golden, about 5 minutes. Remove from heat.
  3. When the water is boiling, add the kale and cook until tender, about 5 minutes.
  4. Using tongs, remove the kale and transfer it to a blender, keeping the pot of water on the stove for the pasta.
  5. Add the sautéed onion, garlic and oil to the blender along with the lemon juice and a splash of the cooking water to loosen the mixture. Blend into a fine, thick, smooth green purée. Taste and adjust seasoning, then blend again briefly to bring it together.
  6. Return the water to a steady boil, add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
  7. Add the kale purée and a splash of the reserved pasta water. Toss until the pasta is evenly coated and the sauce is loose with a creamy texture, adding more cooking water as needed.
  8. Serve immediately, topped with torn mozzarella, chopped herbs, a final drizzle of olive oil and a pinch of flaky salt.

Nutrition

Calories: 1119kcal | Carbohydrates: 106g | Protein: 48g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 90mg | Sodium: 846mg | Potassium: 1302mg | Fiber: 15g | Sugar: 10g | Vitamin A: 24057IU | Vitamin C: 230mg | Calcium: 1207mg | Iron: 6mg