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Easy Kale Tomato Pasta
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Easy Kale Tomato Pasta

This Kale Tomato Pasta is a quick and flavorful vegan dish made with sautéed garlic, blistered cherry tomatoes, and wilted kale, all tossed with spaghetti and topped with vegan parmesan or feta. It’s fresh, hearty, and ready in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: American, Italian
Diet: Vegan
Keyword: cherry tomatoes, Easy, kale, Pasta, quick meal
Servings: 4
Calories: 670kcal
Cost: $10

Ingredients

  • 1 pound spaghetti
  • salt
  • 1/2 cup reserved pasta water
  • 2 cloves garlic grated
  • 2 cups cherry tomatoes
  • 3 large or 4 smaller bunches kale any type (about 1½ pounds)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • ¾ cup grated vegan parmesan divided (or vegan feta cheese)
  • 1-2 teaspoons crushed black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until very al dente (2–3 minutes less than package directions). Reserve 1 cup of pasta water before draining.
    1 pound spaghetti, salt
  • In a large skillet, heat a splash of olive oil over medium heat. Add grated garlic and sauté for about 30 seconds until fragrant.
    2 cloves garlic
  • Add cherry tomatoes and kale to the skillet. Cook, stirring occasionally, until the kale starts to wilt and the cherry tomatoes soften and blister.
    2 cups cherry tomatoes, 3 large or 4 smaller bunches kale
  • Add the cooked spaghetti to the skillet. Pour in ¼ cup of olive oil, some reserved pasta water, and ½ cup of vegan parmesan or feta. Toss everything together until well combined.
    1/2 cup reserved pasta water, ¾ cup grated vegan parmesan, 1/4 cup extra virgin olive oil
  • If the pasta looks too dry, add more reserved pasta water a little at a time until desired consistency is reached.
  • Serve immediately, topped with the remaining vegan parmesan or feta, crushed red pepper flakes, sea salt, and extra black pepper to taste.
    1/2 teaspoon crushed red pepper flakes, 1-2 teaspoons crushed black pepper, salt

Notes

  • Undercook the pasta by 2–3 minutes; it will finish in the skillet.
  • Save pasta water to create a silky sauce.
  • Massage kale if using curly kale for a softer texture.
  • Adjust spice by adding more or less red pepper flakes.
  • Pick your vegan cheese – parmesan for classic flavor, feta for a tangy twist.
  • Make it gluten-free with your favorite GF pasta.