Creamy Kale & Zucchini Pasta

Creamy Kale & Zucchini Pasta

Details

Zucchini pasta, tossed with kale and a delicious tahini-miso dressing.
  • Serves: 2
  • Active Time: 20 mins
  • Total Time: 25 mins
  • Views: 11,167
  • Success: 100%

Steps

Step 1: Preparing the Zucchini Pasta

• 2 to 4 zucchini squash (4 cups)

Method

For the best zucchini pasta, a spiralizer machine works well. Following the directions on your machine, spin the zucchini to create beautiful long zucchini noodles.

Alternatively, use a julienne peeler. If you don’t have a julienne peeler, simply cut strips of zucchini using a mandolin on the thinnest setting, or slice strips lengthwise with a vegetable peeler.

Then, stack the zucchini ribbons on top of one another and cut into julienne strips, resembling spaghetti noodles.

Once done, set aside.

Step 2: Preparing the Sauce

• 2 tbsp tahini
• 2 tsp miso
• 1 tbsp Bragg Liquid Aminos
• 1 tbsp fresh lemon juice

Method

To prepare the sauce, mix together the tahini, miso, Bragg’s and lemon juice.

Step 3: Cooking the Kale

• sea salt, to taste
• 1 onion
• 2 cloves garlic
• 1 bunch kale, approx 4 cups

Method

To start the kale, wash and tear into bite-sized pieces. Next dice the onion and mince the garlic.

Heat a large fry pan over medium-low heat and steam fry the onions. This just means to add a tablespoon or so of water and then cover with a lid. Alternatively, you can use a bit of oil to fry the onions.

To help the onions caramelize nicely, you can add a pinch of salt and a teaspoon or so of date paste (search Rouxbe for recipe) or add another type of sweetener.

Once the onions are soft and browned, add the garlic, followed by the kale. Cover with a lid and let cook for 2 or 3 minutes, or until the kale just starts to wilt. Remove the lid and add the zucchini noodles and sauce. Then, turn off the heat and cover again for one minute. Toss, taste for seasoning and serve immediately.

Chef's Notes

While the zucchini noodles are delicious (and fun to eat), the kale and sauce can also be served with your favorite pasta or grain. The kale also makes for a nutritious and flavorful side dish.

6 Comments

  • Kalyn S
    Kalyn S
    How much kale does this recipe call for?
  • Dawn T Rouxbe Staff
    Dawn T
    Sorry about that Kalyn, the recipe has been updated to say "1 bunch, approx 4 cups kale" — thanks for pointing that out. Cheers!
  • Rebecca B
    Rebecca B
    I recently bought a spiralizer and have tried the recipe several times over the past 2 months. The tahini sauce is fantastic! I've found that this dish does best when served immediately. We were late getting to the dinner table a couple of weeks ago and the sauce became too watery. I imagine that the salt in the tahini sauce leaches moisture from the zucchini, causing sweating if left too long. (I think we were delayed by about 15 minutes last time.) I particularly like this recipe with the turmeric flavored caramelized onions from the Israeli couscous recipe found in the curated recipes portion of this website. I had some extra, and used them a couple of days later in this. The flavors were amazing. Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    So glad that you like the recipe/sauce Rebecca. I like making (and eating) this dish as well — you just feel so refreshed afterwards. I will have to make extra sauce next time and try it on a few other dishes — thanks for the idea. Cheers!
  • Yuseph K
    Yuseph K
    I tried this today. I really liked the kale and zuchini but wasn't a fan of the sauce. Does anyone have any ideas? Maybe something sweeter?
  • Yuseph K
    Yuseph K
    I just realized what I did wrong. I put miso paste instead of miso!

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