When comfort food calls, there is nothing better than this creamy kale-fredo. Smooth, saucy with just the right amount of veggies to ease your guilty conscience.
A few weeks ago, I waffled back and forth on what to make for dinner so hard, I think I strained my brain. Both dishes were new but clearly had potential to be incredible. And it really just came down to whatever craving struck me more. This creamy kale-fredo won out. And I, for the life of me, could not remember the other dish once I opted for the kale-fredo.
It wasn’t that the other dish wasn’t a stand-out choice. This pasta was just better. The first horse in a serious comfort food race, it fulfilled every need I had at the time. Cheesy, creamy, filled with kale so I didn’t feel so guilty about all the aforementioned cream. Loaded with carbs and just salty enough to quell my near-constant need for salt (am I dehydrated or something?). Sometimes, it is just how the world works. You have a need for comfort food, someone is there to fill in the gap.
I have to admit that I was pretty heavily inspired by this creamed kale from Nutmeg Nanny. She posted it back in the winter, when I had an even larger, harder to fill gap for warm and hearty foods. It seems like ages ago now, digging out mountains of snow and kicking myself for getting fake grass in the fireplace during the Christmas village extravaganza of 2014. But I bookmarked her recipe and promised myself it would appear on my table sometime in the near future.
I didn’t. At least not yet. But I took it, ran with it and made something different yet equally as satisfying, especially if you are a pasta person. Hopefully, you are! And hey, there’s kale in here so really, it’s healthy. Enjoy!
Ingredients
- 1 lb. whole wheat linguini
- 3 1/2 Tbsp. butter
- 2 cloves garlic
- 2 shallots, diced
- 3 Tbsp. flour
- 2 1/2 cups half and half
- 2 ounces cream cheese
- 1/2 cup parmesan cheese
- 1 large bunch of kale, torn into pieces
Instructions
- Begin by cooking your linguini according to package instructions. While it cooks, prepare the sauce.
- Heat the butter over medium heat. Once melted, add in garlic and shallots. Cook until softened and fragrant, about 1 minute.
- Add in flour and whisk for 1 minute. Slowly stir in the half and half, 1/2 cup at a time, whisk vigorously to avoid lumps. Once the half and half has been added, stir in the cream cheese until fully melted.
- Add the parmesan cheese and stir until combined. Add in kale and drained pasta. Toss to completely coat and integrate the kale.
Oh yeah, funny you should say that…I’ve had my eye on that creamed kale since Brandy first posted it! This sounds amazing. Now I have another thing added to my “really must make” list. 😉
Doesn’t that kale look amazing?! I’ve been thinking about it all winter.
This looks delicious! Adding the kale makes me less concerned about alfredo sauce.
I’ll be trying it!!!
I mean, if you toss veggies in, it makes it healthy. Right? 😉
Yum, this is a like a fusion of two great dishes, fettuccine alfredo and creamed kale.
Yum!!! This looks amazing. I am liking the use of Kale in this, so smart!
Kimberly,
I’m anticipating the piles of greens coming in the farm share box starting this week, so I am grateful for a new kale recipe, especially such a comfort food one!
This looks wonderful.
Thanks!
Oh, using those farm-fresh greens makes this even better!
Oooo this pasta looks so good! I seem to always always always have extra kale in the house – I should put it to good use for dinner!
Yes! You definitely should.
Wow! That sounds really fresh and interesting.
This pasta looks amazing! I love creamy pastas and adding kale makes it even better! Also, I have the same gold polka-dot plates and love them. Pinned this recipe to make soon!
Delicious and colorful addition to a classic Alfredo sauce. Will definitely try this.