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This creamed kale and kimchi pasta features a creamy kale and coconut milk sauce with plenty of crunchy, funky kimchi. #kale #kimchi #pasta #entree

Creamed Kale and Kimchi Pasta

This creamed kale and kimchi pasta pairs a creamy coconut milk and kale sauce with plenty of crunchy, tangy kimchi.
Course Dinner, Lunch
Cuisine American, Korean
Keyword coconut milk, eggs, garlic, kale, kimchi, nut-free, onion, parmesan, pasta
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 414 kcal


  • 1 large onion chopped
  • 1 bulb fennel chopped
  • 2 garlic cloves minced
  • 1 bunch kale leaves only and torn
  • 1 cup coconut milk
  • soy sauce, fish sauce and lemon juice to taste
  • 1 cup kimchi chopped
  • 1 pound pasta cooked
  • 1 cup grated parmesan
  • 8 fried eggs


  1. In a medium pan, heat some oil over medium heat. Add the onion, fennel and garlic, and saute until the onion is translucent. Add the kale, and cook until wilted.
  2. Add the coconut milk, and cook until slightly reduced. Transfer the mixture to a blender (be careful!), and blend until your desired consistency is reached (I like a chunkier sauce). Add soy sauce, fish sauce, and/or lemon juice to taste.
  3. Toss the kimchi, pasta and creamed kale sauce together until well-coated. Divide the creamed kale and kimchi pasta among 8 bowls, top with fried eggs and parmesan, and serve hot.

Recipe Notes

If you find that your kimchi is a bit too pungent raw, feel free to saute it to tame it. Add it to the pan with the onion, fennel and garlic, before you add the kale.