See the video for this Farfalle with Creamy Kale Spinach Sauce HERE.
We’ve all seen pasta made with vegetables become a different shade. Variations on pasta, and gnocchi for that matter, come in many colors and flavors: beet, spinach, and carrots result in attractive pasta dishes, flavored and colored by adding these vegetables to the dough.
This Farfalle with Creamy Kale Spinach Sauce is so intense in flavor and color that any pasta becomes deeply enrobed in this velvety sauce with exquisite taste. The beauty of this Farfalle with Creamy Kale Spinach Sauce is that it requires very little work. Cooking pasta and dressing it with a green sauce is much less work than injecting vegetables inside the dough. It’s all in the sauce.
I like to use specific shapes of pasta that catch a lot of sauce. Farfalle works well with this sauce because it has a lot of dimples in the pasta. Other pasta shapes that also work well are fusilli, orecchiette, and radiatore.
This recipe for Farfalle with Creamy Kale Spinach Sauce doesn’t require any chopping. Once you’ve cooked your sauce and pasta, you can prepare everything and assemble it just before serving. The sauce is so delicious it can and should be used in other combinations, like risotto or boiled potatoes.
For THIS video, I used one of my favorite songs of the moment: Love Nwantiti by Nigerian singer and songwriter CKay. A slew of Afrobeat songs is coming up to fashion and conquering our hearts, ears, and rhythm. They are beautiful and bring an inner sense of peace to my kitchen. I highly encourage you to cook this recipe to the beat of Love Nwantiti.
Farfalle with Creamy Kale Spinach Sauce
1 lb farfalle pasta (or fusilli, orecchiette or radiatorre)
5 oz baby fresh spinach
6 large leaves of fresh kale (any type), tough stems discarded, torn into large pieces
1 garlic clove, peeled
½ cup (50g) crumbled feta cheese, plus extra for serving
3 tablespoons cream cheese
3 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmesan cheese
Set a large pot of water to boil and salt it generously. Add the pasta to the pot and cook according to the package instructions.
Meanwhile, place the spinach, kale, garlic, feta cheese, cream cheese, and olive oil in a blender and add 1 cup (250ml) of the boiling salted water from the pasta pot. Puree until smooth and season to taste with salt and pepper (it might need a bit of salt, depending on how salty your water is).
Drain the pasta in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
Serve immediately with extra crumbled feta cheese on Or if you’re like me, why not some Parmesan?
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