Whole-Wheat Pasta with Kale-Pesto Cream Sauce

Ellen Whiteman

Whole-Wheat Pasta with Kale-Pesto Cream Sauce is a delicious and healthy vegetarian dish. It features uncooked whole-wheat pasta tossed in a creamy sauce made with shredded stemmed kale leaves, fresh basil leaves, freshly grated Parmesan cheese, pine nuts, garlic cloves, extra-virgin olive oil, butter, heavy whipping cream, salt, and ground black pepper. This Italian-inspired recipe is perfect for pasta lovers and those looking for a gluten-free and vegetarian option. The dish is packed with flavors from the kale-pesto cream sauce and is sure to satisfy your cravings. Enjoy this wholesome and flavorful meal!

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🌾 Gluten Free
🥗 Vegetarian
Cream Sauce

10 mins

15 mins

Nutritional Value



Total: 11Serves: 4
8 ounces Uncooked Whole-Wheat Pasta
5/4 cups Shredded Stemmed Kale Leaves

loosely packed

7/4 cups Fresh Basil Leaves

loosely packed, plus extra for garnish

3/4 cup Freshly Grated Parmesan Cheese
1/2 cup Pine Nuts

or substitute walnuts for a budget-friendly version

3 Garlic Cloves


33/100 cup Extra-Virgin Olive Oil
2 tablespoons Butter
3/4 cup Heavy Whipping Cream
Ground Black Pepper


Step 1 : 

Cook the pasta according to the package directions.

Step 2 : 

Meanwhile, in a food processor, combine the kale, basil, Parmesan, pine nuts, garlic, and olive oil. Pulse the mixture a few times until it's well blended but not overly smooth. Set aside.

Step 3 : 

In a large sauté pan over medium heat, melt the butter. Add the cream and stir until well combined. Cook and stir until the mixture begins to thicken, 3 to 5 minutes. Add the pesto and stir to combine. Season with salt and pepper.

Step 4 : 

Drain the pasta and add to the pan with the cream sauce. Mix well to coat. Divide among 4 pasta bowls, garnish with fresh basil leaves, and serve immediately.

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