Pasta and Roasted Vegetables with Creamy Kale Sauce

Penne Pasta and Roasted Vegetables with Creamy Kale Sauce

Tonight’s Pasta & Roasted Vegetables with a Creamy Kale Sauce dish was totally inspired by the in-season, local, organic vegetables that I had on hand. I got a huge bunch of organic Lacinato Kale from the farm and wanted to use it tonight for dinner.

Lacinato dinosaur kale

I love the texture of this kale (also known as “dinosaur” kale). It makes beautiful kale chips as well as is a great addition to green smoothies. I love kale, and it is super healthy! That said, I don’t always like to eat it raw as it has a thick chewy texture. So I wanted to come up with a recipe that included my kale but wasn’t too overpowering.

Lacinato Dinosaur Kale

I’ve made pesto sauce before using spinach and basil and so I thought, why not kale? In addition to kale, I got a vegetable from the organic farm that I had never tried before. Kohlrabi. What???

Organic Kohlrabi

I’ve never seen nor tasted this before in my life! Supposedly kohlrabi has a mild broccoli flavor and can be used in similar dishes and stir-fries that you would use broccoli in. As I was pondering what to do with this new vegetable, I had a flash of inspiration. Roasted. I LOVE roasted vegetables. Pretty soon the idea for the entire dish came together and I busily began baking.

Penne Pasta and Roasted Vegetables with Creamy Kale Sauce

First, I gathered together and washed the vegetables I wanted to be in the dish. I put in kohlrabi (peeled and diced), red, yellow, and orange peppers, summer squash, zucchini, onion, carrots, and broccoli. After largely chopping them up, I placed them on a cookie sheet and drizzled them with olive oil.

Penne Pasta and Roasted Vegetables with Creamy Kale Sauce

I stirred them until they were lightly coated with the olive oil and then I sprinkled Himalayan Pink salt over the top and roasted them in the oven at 350 degrees F for 30 minutes. I then increased the temperature to 450 degrees F and roasted them for an additional 10 minutes.

Penne Pasta and Roasted Vegetables with a Creamy Kale Sauce

While the vegetables were roasting, I started some salted water boiling to cook my whole wheat penne pasta in. I then started working on the creamy kale sauce. I started by making a white faux sauce. I did this by melting 2 T of real butter in a sauce pan and whisking in 2 T of flour. I then added 2 c of milk slowly and whisked it until the butter/flour mixture was dissolved. I reduced the heat to medium and stirred constantly until it was a thickened to a thin sauce. I added 1 tsp of chicken bouillon powder and 1/2 tsp. of salt. I then sprinkled in some pepper, to taste.

Penne Pasta and Roasted Vegetables with a Creamy Kale Sauce

I removed the sauce from the burner and poured it into my Vitamix. I added five large kale leaves and one clove of garlic and blended it until the sauce reached the desired consistency. I drained the cooked pasta, poured the roasted vegetables on top and drizzled the entire mixture with the creamy kale sauce. I served it warm. The kids loved it, I loved it, and there were no leftovers! This is a great way to get in your vegetables! In the future, I would consider adding diced, cooked chicken and sprinkling the top with Parmesan cheese. Yum!

Penne Pasta and Roasted Vegetables with a Creamy Kale Sauce

Here is the recipe:

Pasta and Roasted Vegetables with Creamy Kale Sauce
Whole wheat penne pasta and roasted vegetables drizzled with a creamy kale sauce.
Serves: 8
  • 1 pkg. whole wheat penne pasta, cooked according to package directions
  • 1 red bell pepper, largely chopped
  • 1 yellow bell pepper, largely chopped
  • 1 orange bell pepper, largely chopped
  • 1 yellow onion, largely chopped
  • 1 head broccoli, largely chopped
  • 3 kohlrabi, largely chopped
  • 2 carrots, peeled and largely chopped
  • 1 small zucchini, largely chopped
  • 1 small yellow summer squash, largely chopped
  • olive oil
  • Himalayan pink salt
  • 5 leaves Lacinato kale (or kale of choice)
  • 2 T real butter
  • 2 T flour
  • 2 c milk
  • 1 tsp. chicken bouillon
  • 1 clove garlic
  • ¼ tsp pepper (or to taste)
  • ½ tsp salt (or to taste)
  1. Pre-heat oven to 350 degrees F
  2. Wash and loosely chop all of the vegetables. Place on a baking sheet.
  3. Drizzle vegetables with olive oil and stir to coat.
  4. Salt with Himalayan Pink Salt (or salt of choice) and place in oven. Roast for 30 min. Then increase temperature to 400 degrees F and roast for an additional 10-15 minutes or until done.
  5. While vegetables are roasting, start some salted water and cook penne paste according to package directions.
  6. While pasta is cooking, melt 2 T of butter into a sauce pan. Add 2 T of flour and whisk together. Slowly add milk, whisking while pouring, and whisk together until the flour/butter mixture is dissolved. Bring to a gentle boil, stirring the entire time and cook until desired thickness is achieved.
  7. Pour creamy sauce into a Vitamix or blender. Add 5 large leaves of kale and one clove of garlic. Blend together until desired consistency is achieved.
  8. Pour creamy kale sauce over pasta.
  9. Add roasted vegetables.
  10. Toss and serve.
This dish would be delicious adding cooked, diced chicken and sprinkling some Parmesan cheese on top! Enjoy!


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