Today we’re making a biiiiig bowl of creamy pasta goodness.
Except, we’re keeping it super simple with only 5 basic ingredients, and relying on the water the pasta is cooked in to create pasta magic.
Like, actual pasta magic; the only ingredients in this recipe are dry pasta, butter, kale, salt, and pepper.
And yet, this isn’t just pasta tossed in butter, but something entirely greater than the sum of it’s parts. Its thick, rich, luscious, and undeniably creamy, despite being made with neither cream nor cheese.
Another magical part about this recipe: the fact that it literally takes about 15 minutes to make and is all made in the same pot the pasta is cooked in.
I legitimately can’t stop making it.
Sometimes I add broccoli in with the pasta as it cooks, or stir in some leftover roasted veggies, or finely mince some fresh garlic or to go into the pot, but most days, I just make this humble, utterly perfect pot of pasta with a handful of baby kale and absolutely nothing else.
It’s quick + easy, has that satisfying squishy sound when you stir it together, and tastes like a big old bowl of comfort.
Pro tip: this recipe works well with bean and legume-based pastas, too! I love using chickpea or lentil pasta here for it’s added protein and fiber (translation: more filling + satisfying), but whatever pasta you love will work!
If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your 5 Ingredient Creamy Kale Pasta and share it with me on Instagram so I can see!
5 Ingredient Creamy Kale Pasta
Time: 15 minutes
Serves: 2-4
Ingredients:
- 8oz dry pasta, any shape or variety you like
- 4 Tablespoons butter, ideally grass-fed and/or organic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2-3 large handfuls baby kale
Instructions:
- Fill a medium or large pot about halfway with water, and bring to a boil.
- Cook pasta 3 minutes less than package instructions, or until just barely cooked and VERY al dente.
- Ladle out 2 cups of the water the pasta was cooked in and set aside in a measuring cup or bowl.
- Drain the pasta and place back in the empty pot with the butter, salt, pepper, and 1 1/2 cups of reserved pasta water. Turn heat to high and cook for 2-3 minutes, stirring constantly, until most of the liquid is absorbed and the sauce is nice and creamy. If yours is looking too dry, keep adding drizzles of the remaining 1/2 cup of reserved cooking water to achieve your desired viscosity.
- Turn off the heat and toss in a few handfuls of baby kale, stir to combine, tasting to see if it needs more salt or pepper.
- If desired, sprinkle with crushed red pepper flakes, parmesan cheese, etc, and serve immediately.
NOTES: This recipe works well with pretty much any shape or variety of pasta you love- I’ve tried just about every shape and love using alternative pastas like chickpea, lentil, brown rice, whole wheat, etc. If desired, this recipe can be made with vegan butter like Miyoko’s for a dairy-free/vegan version!