Creamy Kale Pasta Green Kitchen
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Creamy Green Kale, Broccoli & Pea Pasta Recipe by Green Kitchen

Extract from GREEN KITCHEN: Quick + Slow by David Frenkiel & Luise Vindahl.
5 from 2 votes
Course dinner, lunch, Main Course
Servings 4 People
Calories 440 kcal


  • 250 g bucatini, or the pasta of your choice
  • 4 large leaves, about 50 g kale or cavolo nero stalks discarded
  • 1 garlic clove peeled
  • 75 g frozen peas, thawed
  • handful of basil or parsley leaves
  • 1 handful of mint leaves plus extra to serve
  • 3 tbsp extra virgin olive oil
  • zest and juice of 1⁄2 lemon plus extra if needed
  • 4 tbsp nutritional yeast or vegetarian Parmesan
  • 200 g broccoli florets
  • 1 handful of hazelnuts or pine nuts toasted and chopped
  • sea salt


  • Bring a large saucepan of salted water to the boil. Once boiling, add the pasta and cook according to the packet instructions.
  • Add the kale to the pasta pan, along with the garlic clove. After about a minute, use a pair of tongs to remove the kale and garlic, along with a cupful of the pasta water.
  • While the pasta continues to cook, add the kale and garlic to a blender, along with half the peas. Add the basil, mint, olive oil, lemon juice, nutritional yeast (or Parmesan) and 4 tablespoons of the reserved pasta water. Blend until smooth, then taste and adjust the flavour and texture as needed. You want the sauce to be entirely smooth, but not too runny. If it’s too runny, you can add more peas, herbs or cheese to thicken.
  • When there are just a few minutes left of the pasta’s cooking time, throw the broccoli and remaining peas into the pan to cook. Drain the pasta and veggies in a colander, then return them to the saucepan. Pour half of the green sauce over the top and stir.
  • Divide the remaining sauce between 4 plates and spread out into round puddles.
  • Top with the pasta, then scatter over the toasted nuts, along with some fresh mint leaves and a grating of Parmesan or some nutritional yeast. Finish with some lemon zest and freshly ground black pepper.


Quick & Slow Green Green Kitchen
Quick & Slow Green Green Kitchen
Credits: Green Kitchen: Quick + Slow by David Frenkiel and Luise Vindahl (£27, Hardie Grant)
Photography by David Frenkiel
In Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl showcase over 100 modern vegetarian recipes that capture the quick and slow moments of life and in the kitchen.
From the QUICK low-effort weekday dinner when you don’t want to spend the whole day in the kitchen but still want to eat something delicious, to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food and show you how to find joy in the process.
Featuring stunning photography, and packed cooking tips and fun flavour-twists throughout, Green Kitchen: Quick & Slow will not only inspire you with what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend and ultimate joy.


Calories: 440kcalCarbohydrates: 58gProtein: 16gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 29mgPotassium: 604mgFiber: 8gSugar: 4gVitamin A: 1774IUVitamin C: 67mgCalcium: 87mgIron: 3mg
Keyword Creamy Green Kale, David Frenkiel, GREEN KITCHEN, Luise Vindahl, Pasta Recipe
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Creamy Kale Pasta Green Kitchen
Creamy Kale Pasta Green Kitchen
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