Ingredients
Pasta
- 1 (16 oz.) bag Jumbo Conchiglioni pasta
Sauce and Vegetables
- 3 bulbs garlic
- 2 Tbsps extra virgin olive oil (divided)
- 1 cup kale, chopped
- 1 cup organic heavy cream + 1/4 cup
- 1/3 cup organic vegetable stock (or chicken stock as alternative)
- 2 Tbsps white cooking wine
- 1 Tbsp freshly-squeezed lemon juice
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1 cup grated parmesan cheese
Instructions
- Roast the garlic: Preheat your oven to 400°F (204°C). Place each garlic bulb on a large piece of foil, drizzle with olive oil, then wrap tightly with the foil. Bake for 15-20 minutes until the garlic is tender, fragrant, and browned at the edges. Let cool before removing the roasted garlic from the bulbs.
- Boil the pasta: Cook the jumbo conchiglioni pasta according to package instructions, typically about 9-10 minutes to achieve an al dente texture. Drain and set aside.
- Make the sauce: In a blender, combine the roasted garlic, chopped kale, and 1 cup of heavy cream. Blend for 30 seconds to 1 minute until smooth and creamy.
- Cook the sauce: Heat olive oil in a large 12-inch skillet over medium-high heat. Pour in the blended garlic-kale mixture, then add the remaining 1/4 cup heavy cream, vegetable stock, white cooking wine, lemon juice, salt, black pepper, oregano, basil, garlic powder, and grated parmesan. Stir continuously for 1-2 minutes until everything is combined and the sauce has heated through.
- Combine pasta and sauce: Reduce the heat to low, add the cooked pasta to the skillet, and stir well to coat the pasta evenly with the creamy sauce.
- Serve: Remove from heat and serve immediately, optionally garnished with extra grated parmesan cheese. Enjoy your delicious creamy roasted garlic kale pasta!
Notes
- For best results, cook conchiglioni pasta al dente to ensure it holds the sauce well without becoming mushy.
- You can substitute vegetable stock with chicken stock if preferred for a richer flavor.
- Use fresh parmesan cheese for optimal taste and creaminess.
- This recipe pairs well with a crisp side salad or crusty bread.
- Leftover pasta can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
