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
This serves about 6 people. Make sure to adjust for desired texture and flavor
Ingredients
- 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 trustor 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
Instructions
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.
Taste for saltiness, and season with sea salt and pepper if needed (depending on how salty your sausage is). Serve with extra Parmesan cheese to sprinkle on top.
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Thanks Jill!
- More main dish recipe ideas!
- Looking for more gluten-free ideas? Look here.
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Cathy Finnesgard says
October 2, 2016 at 9:56 PMTastes wonderful with rice, too. I use coconut cream for my dairy-intolerant husband. And don’t forget the mushrooms. 🙂
Kelly the Kitchen Kop says
October 2, 2016 at 4:59 PMIf you are dairy free, the cream cheese can be replaced with cashew cream. Here are instructions I found on how to make it: https://againstallgrain.com/2015/03/25/dairy-free-cashew-sour-cream/
Tim Robinson says
June 4, 2016 at 5:54 PM(Sarah) Looks FANTASTIC but will have to pass due to dairy allergy. You keep my mouth watering though!
Jill-David Boman says
June 5, 2016 at 12:51 AMHave you ever made cashew cream (by blending cashews and water or broth in a food processor), Sarah? You can replace cream with it in recipes–it would totally work to replace the cream cheese here.