Macaroni with kale-pepita sauce and spicy breadcrumbs
Yield: 4
Overview: make the kale sauce, toast the breadcrumbs, and cook the pasta
Ingredients
For the kale sauce
For the spicy breadcrumbs
For the pasta
Instructions
- Make the kale sauce. Bring a pot of salted water to the boil. Add the kale and cook for 2 minutes. Use tongs to transfer the kale to a blender (it’s good if a bit of the cooking water makes it into the blender). In a skillet over medium heat, add the pumpkin seeds, olive oil, and a pinch of salt. Cook, stirring regularly, until golden brown. Add to the blender along with the garlic clove. Blend until very smooth. Taste for seasoning and adjust.
- Make the breadcrumbs. In the same skillet over medium-low heat, add the olive oil, breadcrumbs, and chili flakes. Cook, stirring regularly, until golden brown. Stir in the nutritional yeast, along with salt and pepper. Taste for seasoning and adjust.
- Cook the pasta. Use the same pot and water you used for the kale. Bring back to the boil and cook the pasta until al dente. Drain (reserving 1 cup of pasta water) and return to the pot. Stir in spoonfuls of the kale pesto until the pasta is well coated. Add a splash of pasta water if the sauce is too thick.
- Plate. Spoon your pasta into pasta bowls and top with a generous cascade of breadcrumbs.
Tip
Nutritional yeast is a savory powder often used as a non-dairy substitute for cheese - but it’s delicious in its own right. Look for it at the store in the bulk or health food section. We wanted to keep this recipe dairy free and vegan, but if you don’t mind the cheese, parmesan is a great substitute (or addition).
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