I thought these two things would be a spectacular combination, and they sure were! Kale is a superfood and fettuccini alfredo is a super comfort food…. so combine forces and you have the most comforting superfood to grace your palette. This recipe is pretty easy and rather quick: we used bagged kale that was cut into manageable pieces, crushed a head of garlic cloves, olive oil, nutritional yeast, cashew milk (or whatever milk alternative you prefer), coconut flour (to thicken) and salt to taste. That’s it for this creamy, wonderland of a sauce; by the way, this sauce looks more like a pesto than alfredo but feel free to add more liquid in order to achieve your sauce consistency preference. This recipe is adaptable and you could totally use a gluten-free pasta instead of the wheat fettuccini.

kale alfredo sauce ingredients:

  • 16 oz Kale, washed and cut into pieces (unless already bagged)
  • 1 small head garlic
  • 4 tbsp olive oil, plus extra
  • 8 tsp coconut flour
  • 4 tbsp nutritional yeast
  • 5 cups cashew milk, plus extra
  • 1 container Follow Your Heart (FYH) Vegan Parmesan shreds
  • Salt to taste
  • 2 lbs fettuccini pasta

kale alfredo sauce directions:

In a large soup pot, heat the olive oil on medium-high heat. Add your crushed cloves of garlic, and sauté until golden brown. Add your kale and sauté until the kale becomes wilted, you may need more olive oil at this point to coat the kale so nothing sticks. Once wilted, stir your cashew milk in and simmer on medium heat for about 20 minutes – sprinkle salt to taste. Begin to immersion blend (or regular blender) the concoction until a smooth consistency is achieved; you may need to add more liquid to blend kale; or you may need to add coconut flour to thicken the sauce – up to your discretion! Add in the nutritional yeast to give it that alfredo/cheesey flavor, and also about half the FYH vegan shreds – blend everything until smooth! Save the rest of the FYH shreds for topping your kale alfredo creation.

In a separate pot, bring water, drizzle of olive oil and salt to a boil. Stir in your pasta and follow the box directions for “al dente”. Drain and rinse, set aside.

Twist a large serving of pasta onto your plate and a heavy ladle of the kale alfredo sauce. Top with the FHY vegan parm shreds and some cracked pepper. You’re done!

P.S.: my boyfriend made roasted red beets with white onion and tarragon + roasted balsamic baby bella mushrooms on the side. This was a colorful dinner and soooooo satisfying! I will be posting the shout out and description of the sides later this week! Stay tuned for new recipes on RWL. Thanks for visiting RWL

sneak peak: roasted red beets with onions and fresh tarragon + roasted balsamic baby bella mushrooms