Vegetarian that 12% heavier than the average vegetarian meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Vegetarian lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
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Nutrition per serving
750
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
6 oz Mafalda Pasta
2 clove Garlic
6 oz Kale
1 bunch Rosemary
1 each Shallot
1 oz Salted Butter
1 tbsp Verjus Blanc
¼ cup Roasted Walnuts
2 tbsp Mascarpone Cheese
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Parmesan Cheese
How to make it
1
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Pick the rosemary leaves. Roughly chop the walnuts. Peel and thinly slice the shallot. Peel and roughly chop 2 garlic cloves. Separate the kale leaves from the stems; roughly chop the leaves.
2
Add the pasta to the boiling water. Cook 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
3
Heat a thin layer of oil in a large pan over medium-high. When a rosemary leaf sizzles immediately, add the rosemary and walnuts; season. Cook stirring frequently 2-3 minutes until fragrant and the rosemary is crispy. Transfer to a paper towel-lined plate and season immediately. Wipe out the pan.
4
Heat 2 teaspoons olive oil in the same pan over medium-high. Add the shallot and garlic; season. Cook stirring constantly 1-2 minutes until lightly browned and slightly softened. Add the kale and as much red pepper flake as you like; season. Cook stirring frequently 2-3 minutes until slightly wilted. Add the verjus (it may spatter) and 1/4 cup water. Cook stirring frequently 2-3 minutes until the kale is wilted and the liquid cooks off. Taste and season.
5
Add the cooked pasta, butter, and half the reserved pasta water to the pan. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated, adding more water gradually if needed. Stir in the mascarpone. Taste and season. Serve topped with the fried rosemary and walnuts and parmesan.
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Blue Apron puts Creamy Pasta & Kale with with Fried Rosemary & Walnuts on the menu as a Vegetarian dish that holds up on a weeknight without asking much of the cook.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Pick the rosemary leaves. Roughly chop the walnuts. Peel and thinly slice the shallot. Peel and roughly chop 2 garlic cloves. Separate the kale leaves from the stems; roughly chop the leaves.
Add the pasta to the boiling water. Cook 10-12 minutes until al dente. Drain, reserving 1/2 cup pasta water.
Heat a thin layer of oil in a large pan over medium-high. When a rosemary leaf sizzles immediately, add the rosemary and walnuts; season. Cook stirring frequently 2-3 minutes until fragrant and the rosemary is crispy. Transfer to a paper towel-lined plate and season immediately. Wipe out the pan.
Heat 2 teaspoons olive oil in the same pan over medium-high. Add the shallot and garlic; season. Cook stirring constantly 1-2 minutes until lightly browned and slightly softened. Add the kale and as much red pepper flake as you like; season. Cook stirring frequently 2-3 minutes until slightly wilted. Add the verjus (it may spatter) and 1/4 cup water. Cook stirring frequently 2-3 minutes until the kale is wilted and the liquid cooks off. Taste and season.
Add the cooked pasta, butter, and half the reserved pasta water to the pan. Cook over medium-high, stirring constantly, 1-2 minutes until the pasta is coated, adding more water gradually if needed. Stir in the mascarpone. Taste and season. Serve topped with the fried rosemary and walnuts and parmesan.
Creamy Pasta & Kale is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Creamy Pasta & Kale italian?
Creamy Pasta & Kale is tagged as Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Creamy Pasta & Kale take to prepare?
Creamy Pasta & Kale is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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