Conchiglie with Kale

Who would have known that pasta and kale made such a good pair! This conchiglie with kale recipe is the perfect combo. It has all the flavour in the world and the exact amount of creaminess to keep you coming for more.

This recipe is incredibly easy to make and it can be ready in about 25 minutes. So if you find yourself in the middle of the week looking for a quick nourishing meal, this is it! It has a bit of everything you need to put it in the complete meal category. 

First of all, we have the pasta. I'm using conchiglie, also known as seashell or simply shell pasta. I like using this kind of pasta for recipes like the one we are making today. Due to the shape of the pasta, the cream and the other ingredients in the recipe will adhere to it easily. This will allow you to get a bit of everything in every bite.

It's the little things in life, right?! 

Kale is what will make this dish healthy and flavourful. There are quite a few different types of kale out there. They all have similar taste and properties, but the differences will make you favour one over the others.

The most popular kinds are curly kale and lacing kale. These two are the ones you easily find at the supermarket. The other ones, such as red Russian, Siberian, redbone and premier kale are more dependent on the time of the year and where you live.

For this particular recipe, you are welcome to use the one you like the most. I usually recommend curly kale since it has a bit of a sweet and mild flavour compared to the rest. But whatever you decide on, you really can't go wrong. 

Other than adding flavour, kale is one of the most nutrient dense food you could ever eat. It contains very little fat and is really low in calories with a notable amount of protein. This powerhouse of nutrients is a great addition to your diet. 

We are also throwing some avocado in with our shell pasta. No pressure here, but your avocado needs to be perfect! It will add the perfect amount of creaminess. I usually use avocados that are quite ripe, otherwise, the pasta might feel a bit dry. When you combine the blanched kale with the perfect avocado, the conchiglie comes out just perfect too. 

Last but definitely not least, we are adding a bit of cream, nutritional yeast, and some capers. This will bond together the shell pasta with the rest of the ingredients. The subtle flavour of the cream plus the slightly sour taste of the yeast and the capers will give this dish a very unique and incredibly delicious taste. 

Conchiglie or shell pasta, whatever term you prefer is one of my favourite recipes lately. I cannot tell you how handy it is to have a recipe that's this easy to make without compromising on flavour and nutrition!