Kale Pasta With a Garlic Cream Sauce


Sneaky kale is back at it again! Muahaha!

I think the best way to eat kale is by cooking it beyond recognition. I mean, not like, cook the nutrients out, but disguise it enough that you think you’re merely eating spinach.

Funny story – the other night I threw together a Cesar salad based only of baby kale, and Adrian asked me if I had plucked it from the back yard. He said, “this tastes like a weed.” How does he know what weeds taste like? I don’t know. Unfortunately, he was right. How do I know that? Because when I was kid I wanted to see if I could survive off of grass like the bunnies do. I quickly found out that I could not. I also wanted to see why squirrels were so obsessed with acorns, but that’s another story.

So anyway, luckily for the both of us, I know an easy, go-to creamy garlic sauce that will pair with just about anything, and since I am still trying to get my full servings of veggies each day, I decided that a kale pasta would be a smart way to do it. I was right. As usual!

This is also a one-pot dish for those of us who hate doing dishes (me). You start by making the base of the sauce and then add everything else and cook! It’s so easy!


I used veggie noodles for this, and I wanted to be sure to put some protein in there, too, so I added turkey sausage. Adrian and I aren’t big fans of pork (as I’m sure you’ve figured out), but we aren’t going to give up bacon without a fight! We love Jenny-O’s turkey sausage, bacon, and ground turkey. For this recipe, I used Jenny-O’s sausage link!



  • 1 12oz box of spaghetti noodles of your choice (I used veggie noodles)
  • 3 cups chicken broth
  • 1 cup water
  • 1 Tbsp minced garlic
  • 1/2 cup of heavy cream
  • 1/2 cup parmesean
  • 1 tsp Basil seasonings
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 13 oz bag of baby kale
  • 1 package of turkey sausage, sliced into bite sized pieces (optional)
  • Feta crumbles for topping! (optional)


  1. In a large pot, place a small amount of oil on medium heat (I use coconut oil). Add the garlic and saute until fragrant (2-3 minutes). Add in the chicken broth and water, then the seasonings and stir. Add the noodles and bring to a light boil. Once the broth is at a boil, turn the heat to low and cover for 15- 20 minutes, letting the noodles soak up the broth and become tender.
  2. Add the turkey sausage, kale, and parmesean. Stir everything together and let cook until the baby kale is tender.
  3. Top with feta, or whatever you want, and enjoy!

Yay! 🙂




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