Discover the bright and robust flavors of this Lemony Kale Penne Pasta, an easy-to-make vegan weeknight dinner or lunch. This nutritious pasta dish highlights the natural taste of kale, perfectly balanced with an indulgent creamy lemon sauce.
Cook the penne pasta according to the package instructions, then drain and set aside.
2
In a large skillet, sauté the chopped kale for 3-5 minutes, until it begins to wilt.
3
In a blender or food processor, combine the cooked kale, soy yogurt, salt, minced garlic, maple syrup, shredded vegan mozzarella cheese, and lemon juice. Blend until smooth.
4
Toss the cooked pasta with the kale sauce, ensuring the penne is evenly coated.
5
Serve the Lemony Kale Penne Pasta immediately, garnishing with additional vegan cheese or a squeeze of lemon if desired. Store leftovers in an airtight container in the refrigerator for 3-4 days.