Creamy Tagliatelle and Kale
Recipe type: Adapted from Pinch of Yum's 5 Ingredient Creamy Kale Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 lb tagliatelle pasta
  • 1 large bunch kale stems removed and leaves chopped (any kind of kale will do)
  • 2 tsp butter
  • 2 tsp flour
  • ¾ cup heavy cream
  • ½-3/4 cup low sodium vegetable broth
  • 2 cloves garlic minced
  • ½ tsp coarse salt
  • fresh ground pepper
  • parmesan cheese
  1. Begin by boiling a large pot of water and cook pasta according to package directions.
  2. In the meantime, start the cream sauce by heating a large skillet on medium heat.
  3. Add the butter and once it's melted toss in the garlic and cook until aromatic about 30 seconds.
  4. Working quickly so the garlic does not burn (you may need to turn down the heat), add in the flour and saute for about 30 seconds,then add in the heavy cream.
  5. Whisk until thickened and coats the spoon about 2 minutes.
  6. Add in the broth (you may need more or less depending on desired thickness of your sauce).
  7. Season the sauce with salt and pepper.
  8. Turn off the heat and add in all the kale.
  9. Once the pasta is done cooking, drain and add tagliatelle into the skillet with the kale and cream sauce.
  10. Toss to combine and wilt the kale.
  11. Top with cheese and additional pepper if desired.
Recipe by The Hanging Spoon at