Casarecce Butter Kale Lemon (Printable Version)
Casarecce pasta cooked with butter, garlic, wilted kale, and fresh lemon for a vibrant flavor boost.
# Ingredients Required:
→ Pasta
01 -
450 grams casarecce pasta (or fusilli, penne, rotini; gluten-free if required)
→ Sauce
02 -
85 grams vegan butter
03 -
15 to 30 milliliters olive oil
04 -
6 cloves garlic, minced
05 -
0.25 teaspoon crushed red pepper flakes
→ Vegetables & Flavorings
06 -
1 large bunch kale, stems removed and chopped
07 -
1 large lemon
08 -
Salt, to taste
09 -
Black pepper, to taste
# Guide to Cooking:
01 -
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
02 -
Return the empty pot to stove over low to medium-low heat. Add vegan butter, 15 milliliters olive oil, and minced garlic. Stir frequently and cook for 3 to 4 minutes until garlic is fragrant but not browned.
03 -
Increase heat to medium and add crushed red pepper flakes and chopped kale. Cook, stirring occasionally, until kale is wilted and dark green, about 2 minutes.
04 -
Zest half of the lemon into the pot, then add the drained pasta. Stir well to combine. Slice and juice the lemon, then gradually add lemon juice, salt, black pepper, and remaining olive oil to taste while stirring. Serve immediately and garnish optionally with vegan parmesan.
# Extra Suggestions:
01 -
Use low heat when cooking garlic to avoid browning and bitterness.