Lemon Kale Walnut Pasta


Adapted from a shrimp dish I often made as an omnivore, this Lemon Kale Walnut Pasta is deliciously satisfying and packed with flavour. An abundance of delicious kale inspired me to create this veganized version that my husband, who isn’t vegan, thoroughly enjoys. Best part? It comes together in the time it takes to cook the pasta.

lemonkalewalnutwAn important part of this recipe is taking the time to massage the kale; do not skip this step! You want your kale tender rather than crispy; if you’re new to massaging kale, head on over to [YouTube] and watch a video or two. (It’s easy, I promise.)


This recipe calls for white wine; you can make sure that yours is vegan friendly by visiting [Barnivore.com]. A great resource when you’re trying to find vegan liquor, you can browse their listings or search specific brands to see if they are vegan friendly.

This meal has become a favourite once again at the dinner table; I hope it becomes one of yours too. Do you have a favourite pasta dish? Let me know in the comments. And if you like this recipe, share it, mkay? 😉




Lemon Kale Walnut Pasta

Do you like 30 minute meals? Me too. This dish comes together in the time it takes to cook the pasta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 cups dry pasta
  • 1/3 cup walnuts
  • 2 tbsp cooking oil
  • 2 cloves garlic finely minced or grated
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • juice and zest single lemon
  • 1 bunch kale 5-7 leaves
  • 1/4 cup white wine
  • juice and zest of 1 lemon
  • 1 small bunch of kale 7-8 leaves


  1. Cook pasta according to package directions. While the pasta is cooking, complete the rest of the the steps.
  2. Put walnuts into a medium-sized frying pan over medium high heat, and toast until fragrant. Remove walnuts from the pan and set aside.
  3. Lower the heat on the frying pan to medium, and add the cooking oil and garlic. Saute for one minute. Add broth, white wine & lemon juice, and cook until liquid is reduced by 1/2. While the liquid reduces, wash and massage kale leaves.
  4. Once the liquid is reduced, add the kale, and saute until limp, allowing the liquid to reduce further until there is maybe about 1/4-1/3 cup of concentrated liquid.
  5. Add lemon zest and cooked pasta, tossing thoroughly to combine. Top with toasted walnuts and serve immediately.

Leave a Reply