This week's Creamy Tagliatelle with Kale pasta recipe is as nourishing as it is comforting. It's sort of a spin off of fettuccine alfredo, which I generally find to be overly creamy and indulgent. As a dietitian, I'm often revamping recipes to make them a bit more healthy without sacrificing flavor. Vibrant winter greens add gorgeous color and flavor. Ready in less than 30 minutes!

The last few weeks have been brutally cold. We basically spent our entire Christmas vacation in hibernation mode, doing nothing except binge watching all eight Harry Potter movies (because my daughter happens to be obsessed and I'll admit, so am I)!
And we've spent most of this week dealing with sub zero temps and "bomb cyclones" which have left us homebound and in serious need of some comfort food.
A Lighter Alfredo Cream Sauce
I make this sauce lighter two different ways:
One, I use less cream. And two, I replace it with low sodium broth (you can use either vegetable or chicken). This gives the pasta both moisture and some creaminess, without being too much. It helps cut back the amount of fat, particularly saturated fat (which is the type of fat that can contribute to atherosclerosis and heart disease). I say, if you can have something that tastes just as good without all the fat, why not?!
I also make a vegan alfredo sauce with cauliflower which is also really good and can be used in place of this version.
The sauce comes together quickly and can be made in the time it takes to cook the pasta. The kale is thrown in right before the pasta is added to the pan. The kale will soften as it's tossed with the hot pasta and sauce.
Creamy Tagliatelle with Cream Sauce Add Ons
You can add your favorite protein to this dish if you prefer. Some of my favorite additions are:
- Cannelini Beans
- Chicken
- Shrimp
- Sausage
Even the pickiest of the kids will love it! What a great way to get your greens in!
Creamy Tagliatelle and Kale
Ingredients
- 1 lb tagliatelle pasta
- 2 cups lacinato kale leaves removed from stems (discard stems)
- 2 teaspoon butter
- 2 teaspoon flour
- ¾ cup heavy cream
- ½-3/4 cup low sodium vegetable broth
- 2 cloves garlic minced
- ½ teaspoon coarse salt
- fresh ground pepper
- parmesan cheese
Instructions
- Begin by boiling a large pot of water and cook pasta according to package directions.
- In the meantime, start the cream sauce by heating a large skillet on medium heat.
- Add the butter and once it's melted toss in the garlic and cook until aromatic about 30 seconds.
- Working quickly so the garlic does not burn (you may need to turn down the heat), add in the flour and saute for about 30 seconds,then add in the heavy cream.
- Whisk until thickened and coats the spoon about 2 minutes.
- Add in the broth (you may need more or less depending on desired thickness of your sauce).
- Season the sauce with salt and pepper.
- Turn off the heat and add in all the kale.
- Once the pasta is done cooking, drain and add tagliatelle into the skillet with the kale and cream sauce.
- Toss to combine and wilt the kale.
- Top with cheese and additional pepper if desired.
Notes
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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