//Kale and Tomato Alfredo Pasta

Kale and Tomato Alfredo Pasta

Funny enough, I recently tore out a vegan Alfredo recipe from a magazine (for a friend!), and both my daughters independently walked by and said, “That looks good!” So I decided to make an adapted “non-vegan” version of it for us, and it turned out to be the big hit my daughters were expecting! The final recipe is below.

Also, I did still pass on the vegan version to our friend, which uses cauliflower and cashews instead of butter and cream to make the sauce. He, unfortunately, has some concerning (hereditary) blood pressure levels that cannot be easily controlled by medication. This drastic change in diet has not been an easy transition for his family. So, if you have any other tasty vegan recipes I can share with them, I’d love it if you could please leave a link in the comments. Thanks!

Kale and Tomato Alfredo on 100 Days of Real Food

Kale and Tomato Alfredo on 100 Days of Real Food

My New Favorite Noodles

Not at all sponsored, but I’m absolutely loving this new (to me) egg pasta and had to share. The texture might be just as good as homemade pasta (okay well, almost), which says A LOT! I may never buy the regular store-brand box again after trying this one from Whole Foods recently. Also, I just noticed you could order it from Amazon. Let’s keep these people in business—it’s good stuff!

Good Store Bought Pasta on 100 Days of Real FoodGood Store Bought Pasta on 100 Days of Real Food


Kale and Tomato Alfredo

Gather the family for an Italian inspired Alfredo pasta with kale and tomatoes that will leave everyone satisfied.



  • 1/2 cup whole-wheat breadcrumbs toasted, panko-style recommended
  • 1 tablespoon fresh parsleychopped
  • 1 teaspoon lemon zest
  • 8 ounces whole-wheat fettuccine noodlesor other noodles of your choice
  • 4 cups dino (flat) kalelightly packed thinly-sliced, or can sub baby kale
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 2/3 cup freshly grated parmesan cheeseplus extra for garnish
  • 1/2 pint cherry tomatoessliced in half
  • salt and pepper to taste


  1. Put a large pot of water over high heat to boil.

  2. Toss together the breadcrumbs, parsley, and lemon zest in a small bowl and set aside.

  3. Boil the noodles according to package directions and when there is 1 minute left add the kale to the water to cook. Drain and set aside.

  4. Meanwhile, melt the butter in a large skillet over medium heat. Stir in about 2/3 of the cream until well combined with the butter and the sauce begins to thicken. Stir in the cooked noodles and kale, the rest of the cream, and the parmesan cheese.

  5. Continue to stir until the sauce thickens to the consistency of Alfredo sauce, season with salt and pepper, and transfer to a serving platter. Top with the breadcrumb mixture, sliced cherry tomatoes, and extra parmesan, and serve.

Recipe Notes

Nutrition Facts

Nutrition Facts

Kale and Tomato Alfredo

Amount Per Serving

Calories 486 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 128mg43%

Sodium 435mg19%

Potassium 545mg16%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 2g2%

Protein 15g30%

Vitamin A 8261IU165%

Vitamin C 99mg120%

Calcium 337mg34%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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