My friend Jill was sweet enough to share this yummy recipe with all of you, and you can adapt it to your own family’s diet. If you’re grain-free/gluten-free, then use a rice pasta or the quinoa pasta that Jill used. If you do eat regular pasta, then try the Einkorn pasta or spelt pasta that we love around here. And it’s always great getting more kale into my family (we also go crazy over these kale chips!), since it’s loaded with the super-nutrient, vitamin K, along with calcium and iron and all sorts of good stuff!
Creamy Sausage and Kale Pasta
Amounts are approximate, so adjust as desired for texture and flavor.
- 12 ounce pasta of choice (quinoa pasta, Einkorn pasta, rice pasta, spelt pasta)
- 1 pound Italian Sausage, either ground or sliced links (Only from a local farm you trust or a safe online source for meat)
- Butter, pastured butter is best
- 1 bunch kale, washed and chopped
- 2-4 cloves minced garlic
- 8 oz. cream cheese
- 1 cup chicken bone broth (or turkey) (How to make homemade bone broth)
- 1 cup milk (read about healthy milk options here)
- Parmesan cheese, grated (about a cup, plus more to sprinkle on top)
- Sea salt and pepper
Cook pasta according to instructions, drain, rinse, and set aside. While the pasta cooks, brown sausage in a large cast iron pan or stainless steel pot. Remove sausage with a slotted spoon, set aside. Add butter as needed to pot, depending on how much fat rendered from the sausage. Add half the garlic, sauté until fragrant, then add kale and sauté till soft. Remove from pot, set aside. Add more butter and the rest of garlic to the pot. Sauté till fragrant, then add cream cheese, breaking apart with spoon, and stirring till melted. It will look funky, but don’t worry about it. Add milk and broth (in no particular order), a little at a time, whisking, until sauce is smooth. Add Parmesan, stirring till melted and incorporated into the sauce. Add to the sauce in the pot: the sausage, kale, and pasta. Stir to fully combine.
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