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This veganlemon garlic pastawith kale is a delicious, super quick recipe that makes a perfect lunch or even a light dinner on a busy weeknight. It's positively bursting with lemon and garlic flavours, and the kale adds a splash of brightness (and vitamins, too!)
I do love a pasta dish that comes together in 15 minutes, and this lemon garlic pasta with kale is one of my favourites.
Think of it as a spin of aglio olio e pepperoncini — it has all the simplicity of the classic pasta dish with a lemon and kale twist.
You don't need any cream to make this luscious pasta dish — the starch from the pasta water is enough to give it a beautiful texture.
Why you'll love this lemon garlic pasta
- It's ready in just 15 minutes.If you don't know what to have for lunch, you'll be pleased to learn that you can have a delicious bowl of lemon kale pasta in your hands in just 15 minutes.
- You can easily make it your own. This garlic lemon sauce for pasta is very easy to customise — simply add sundried tomatoes, grilled zucchini or toasted pine nuts for extra texture and brightness.
- It's absolutely bursting with flavour. Lemon and garlic are a smashing combination, and you'll be amazed at how flavourful this simple pasta dish is.
Ingredients and substitutions
Pasta— This is a recipe that works with both long and short pasta. I used farfalle in the pictures.
Olive oil— Use the best quality extra virgin olive oil you can here because it really makes a difference.
Garlic— I use about four plump garlic cloves in this lemon and garlic past but feel free to add as much as you like. You can either mince the garlic or slice it — just be careful not to burn it!
Red chilli flakes— Adjust the amount of red chilli flakes to suit your taste — I personally love to give this vegan lemon garlic sauce a bit of a kick.
Kale— Both curled kale and cavolo nero work well in this sauce. If you don't want the kale to become too wilted, only cook it for 2-3 minutes.
Lemon— The star of the show! You need the zest and juice of a medium lemon. It's always best to use unwaxed lemons when zesting.
Nutritional yeast— This is optional, but you can use a tablespoon or two of nutritional yeast for a cheesy flavour.
Fresh parsley— Sprinkle some freshly chopped parsley on individual bowls right before serving for a bit of brightness.
How to make vegan lemon garlic pasta
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Meanwhile, heat the olive oil in a large, deep pan and add the garlic and red chilli flakes. Cook for 2-3 minutes over low-medium heat until the garlic begins to change its colour (be careful not to burn it).
Stir in the kale and cook for 4-5 minutes until the kale becomes bright green and has wilted slightly.
Add the lemon zest and lemon, stir to combine, then transfer the cooked pasta to the pan and toss it in the lemon sauce. Add some of the reserved pasta water if it looks too dry.
Stir in the nutritional yeast if using, then season to taste. Divide the pasta into individual bowls, sprinkle them with freshly chopped parsley and serve immediately.
Recipe notes and tips
- This lemon kale pasta is best served immediately. If you want to reheat any leftovers, it's best to do so in the microwave.
- The starch from the pasta water will make the sauce naturally luscious. To ensure you get starchy water, cook the pasta in half the amount of water you'd usually do.
- You can grate some vegan Parmesan on the pasta right before serving instead of using nutritional yeast.
If you liked this vegan lemon garlic pasta, you might also like some of my other quick and easy vegan pasta recipes:
- Easy Hummus Pasta
- Creamy Avocado Pasta Sauce
- Coconut Milk Pasta Sauce
- Vegan Leek and Mushroom Pasta
- Vegan Pasta alla Norma
Don't miss out on any new recipes! Follow Vegan Cocotte onInstagram,FacebookandPinterest.
Yield: 4
Vegan Lemon Garlic Pasta with Kale
This veganlemon garlic pastawith kale is a delicious, super quick recipe that makes a perfect lunch or even a light dinner on a busy weeknight. It's positively bursting with lemon and garlic flavours, and the kale adds a splash of brightness (and vitamins, too!)
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- 250 g (8.8 oz) pasta
- 2 tablespoons olive oil
- 4 garlic cloves, finely sliced or minced
- ¼ teaspoon red chilli flakes
- 100 g (2 packed cups) kale, roughly shredded
- Zest and juice of 1 lemon
- 1-2 tablespoons nutritional yeast (optional)
- Salt and pepper to taste
- Freshly chopped parsley to garnish (optional)
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large, deep pan and add the garlic and red chilli flakes. Cook for 2-3 minutes over low-medium heat until the garlic begins to change its colour (be careful not to burn it).
- Stir in the kale and cook for 4-5 minutes until the kale becomes bright green and has wilted slightly.
- Add the lemon zest and lemon, stir to combine, then transfer the cooked pasta to the pan and toss to cover it in the lemon sauce. Add some of the reserved pasta water if it looks too dry.
- Stir in the nutritional yeast if using, then season to taste. Divide the pasta into individual bowls, sprinkle each of them with freshly chopped parsley and serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 321Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 89mgCarbohydrates: 52gFiber: 4gSugar: 2gProtein: 11g
Nutritional information is an estimate provided by an online nutrition calculator.
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