Broccoli and Kale Pasta

Ultra creamy and delicious broccoli kale pasta is a quick one-pot dinner that brings together noodles, broccoli and kale in a cheesy sauce!

Course Dinner

Cuisine American

Keyword broccoli kale pasta, easy pasta dinner

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 314kcal

Slice the shallots and mince the garlic.
Wash the broccoli and kale. Cut the broccoli into florets making sure they aren’t too big. Destem the kale, keeping the leaves and discarding the tough stems.

Add the olive oil to a pot or wok and when it is hot, add the shallots and garlic. Fry for a minute until the shallots and garlic are slightly soft.
Add the vegetable broth, and bring it to a boil on high heat.
Add the pasta and lower the heat to medium low. Follow immediately with the cream, salt, black pepper, and red pepper flakes, and cover the pot. Let the pasta cook for 10 minutes, covered.
Add the broccoli and kale, stir, and again cover the pot for 5 minutes. The broccoli will become slightly tender and the kale will wilt in the steam. Switch off the heat.
Finally, add the cheese and let it melt into the pasta. Serve hot.

The pasta should be al dente, i.e., it should be cooked but still retain its shape and bite.
If the liquid has dried up before the pasta is cooked, simply add half a cup of liquid, broth or water and continue to cook until the pasta is cooked.
Don’t overcook the pasta after adding the vegetables. The broccoli should be slightly crunchy and the kale still green though wilted.
Omit the red pepper flakes and reduce the amount of black pepper if serving kids.
Go easy on the salt especially since the vegetable broth might have salt too.