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Creamy Sundried Tomato Kale Pasta with Sausage Crumbles |thekitcheneer

Creamy Sun Dried Tomato and Kale Pasta with Sausage Crumbles

  • Author: Amanda
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


Al Dente Whole Grain pasta is coated in a light and fresh barely-creamy sauce flecked with crushed red pepper flakes, the golden delicious touch of the sun-dried tomato oil and "sausage" crumbles.





  • 1/4 cup chopped walnuts
  • 1/4 cup fresh parsely
  • 1/4 cup fresh basil
  • 2 tbs sun dried tomato oil
  • Juice and zest of half a lemon
  • 1 tsp salt
  • 1 tsp pepper
  • Pinch of red pepper flakes (optional)


  • 2 tbs sun dried tomato oil
  • 2-3 cups of chopped kale
  • 6 cloves of garlic, minced
  • 1 package of vegetarian crumbles (or 1/2lb ground meat of choice - just ensure it's cooked all the way!"
  • 1 jar of sun dried tomatoes, reserve 4 tbs of the oil for this recipe
  • 1/2 cup of white wine or pasta water
  • Juice of 1 lemon
  • Parmesan cheese (optional)


  1. Pulse all sauce ingredients until mostly smooth (we're not looking for soup here!)
  2. Cook and drain pasta per package instructions.
  3. Saute sun dried tomato oil and garlic (1-2 minutes) and add the crumbles. Stir in the sun dried tomatoes and kale. Cook for 3-5 minutes or until kale is wilted.
  4. Add wine and let it sizzle out a bit or until most of the liquid has evaporated.
  5. Stir in pasta and sauce
  6. Top with Parmesan (omit if non-dairy), fresh basil, and crushed red pepper flakes! 
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegetarian, dairy free, plant based, whole grain