Recipe: Kale Pasta and Creamy Marinara

I have been on the hunt for different uses for Kale (I can eat Kale Chips every day but seriously, branch out alright already!).  Anyways, I stumbled across this and was instantly in love.  A beautiful healthy marinara sauce that can be used on veggies, pasta, quinoa, pizza crust, etc. etc. Don’t be intimidated, give it a try! 

Creamy Marinara Sauce + Kale Pasta [serves ~6-8]

  • 1, 14oz block extra firm tofu, drained
  • 16-20oz* dry pasta [GF quinoa linguine]
  • 1 large head kale, well chopped
  • 3c marinara sauce or a 24oz jar
  • 1/4c grated parmesan cheese
  • 1/2t garlic, minced
  • 1t dried oregano
  • 1/4-1/2t salt
  • 1-2t safflower oil
  • black pepper
  • red pepper flakes [opt]
  1. Cook the pasta according to package directions.  If using GF pasta, make sure to rinse with cold water to help prevent sticking and gumminess.
  2. While cooking add the drained tofu, marinara sauce, parmesan [or 3T nutritional yeast for vegan option], garlic, oregano, 1/4t salt, and black pepper to your blender and turn on.
  3. Stop once creamy and smooth.  Taste and add more seasonings if desired.
  4. In a large pan add the 1-2t oil over medium heat.
  5. Once hot, add the kale and cook for 2-4min until wilted.
  6. Add the pasta to the pan and as much sauce as desired, then cook until heated through.
  7. Serve immediately or portion into small baking dishes and broil on the top rack with extra cheese on top for 1-3min until bubbly.  Top with red pepper flakes if desired.

notes: *The sauce makes a lot but it also thickens quite a bit when heated.  Using 16-20oz of pasta will most likely leave you with extra sauce.  The sauce should keep for up to 4 days in sealed container in the fridge if you have extra.  I recommend reheating the pasta + sauce together in a pan or pot over med-low heat and adding more sauce or milk to make the mixture creamy again [thickens in the fridge].  I do not recommend reheating in the microwave.  3T nutritional yeast instead of parmesan cheese for a vegan option.  My favorite tofu is the organic, non-GMO, sprouted tofu by Wildwood.

If you have leftover sauce, enjoy it off a spoon or warmed in a pan + poured overtop your veggies.

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