Garlicky Baby Kale Pasta with Peas + Toasted Almonds

If you’re looking for a delicious + quick + easy + nutritious meal (with great leftover potential), this pasta is where it’s at! You’ll be amazed at how fast this comes together (and how much you’re going to be wanting more!) Can I get a kale yeah?!

Garlicky Baby Kale Pasta with Peas + Toasted Almonds

Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 1 lb Gluten Free Penne/Rotini Pasta
  • 1/2 cup almonds (diced)
  • 1/2 cup olive oil
  • 2 tbsp minced garlic (pre-minced or 6 cloves, minced)
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 2 handfuls baby kale
  • 1 cup peas (frozen, organic)
  • 1/4 cup (more for serving) vegan parmesan "cheese" (see notes)


  1. Cook pasta according to package directions. Drain, set aside

  2. In a large skillet, heat olive oil + garlic over medium-low heat until the garlic starts to turn brown and becomes very fragrant. Stir occasionally to keep from burning

  3. Add salt + pepper to oil mixture

  4. Add the pasta into the oil + garlic mixture, stir to combine

  5. Microwave the peas in a bowl for about 1 minute, then add to the pasta mixture

  6. In a small skillet, toast the almonds over medium-low heat. Toss frequently to keep them from burning. Toast until golden brown, then add to the pasta

  7. Add baby kale to pasta, tossing to combine all ingredients evenly

  8. Finally, add the vegan parmesan cheese


Recipe inspired by The Pioneer Woman


1 1/2 cup raw cashews
6 tbsp nutritional yeast
1 1/2 tsp salt
1/2 tsp garlic powder

Blend all ingredients together until well combined and obtain a parmesan cheese consistency.

Recipe adapted from Minimalist Baker


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