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Kale tomato pasta sauce recipe

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As a Mother of two daughters, one of whom is very fussy with food due to FPIES food allergies and food aversions, I’m always looking for ways to get some extra nutrients into my family. Especially in the form of hidden vegetables. This kale tomato pasta sauce recipe is one that takes just minutes to prepare, and is very simple too.

I love to save money too and so I love to have frozen vegetables on hand for when I am cooking. This recipe is created using a combination of frozen vegetables and tinned food, making it frugal, simple and very easy to make at the drop of a hat.

Scroll down towards the end of this post for my kale and tomato pasta sauce recipe card so you can get cooking!

Kale tomato pasta sauce in a heart shaped ramekin

Ingredients for kale tomato pasta sauce:

Spray olive oil (or 1 tsp of your favourite cooking oil)

100g chopped frozen kale (you can use spinach if you prefer)

1 medium onion (diced)

100g sliced mushrooms

2 cloves of garlic

2 tsp basil

2 tsp oregano

Pinch of sugar

Salt and pepper to taste

400g tin of chopped tomatoes

500g passata

50ml tomato puree

1 stock cube (chicken, beef or vegetable all work well)

Ingredients for kale tomato pasta sauce - mushrooms, onions, garlic and kale

Method for kale tomato pasta sauce:

Add your oil to a deep pan and then add your onions.

Cook for a couple of minutes until translucent.

Add the mushrooms.

Cook for a further 2-3 minutes until lightly browned.

Add the kale and garlic.

Cook for 1-2 minutes.

Add the chopped tomatoes, passata, tomato puree and stock cube.

Add a pinch of sugar.

Stir, bring to the boil and then simmer for 15 minutes.

Once cooked taste and then add salt and pepper as required.

If you have fussy little ones, like I do, then use a stick blender or food processor to blitz your sauce until its smooth, otherwise serve as is. We love to turn this into a kale, sausage and tomato pasta.

15 minute spaghetti bolognese - frugal, delicious, simple and quick to make! #FrugalFood #SpaghettiBolognese #PastaRecipes #PastaDishes #Bolognese #FrugalEats #CheapEats

Want to make this sauce without tomatoes?

One of my favourite ways to make a pasta sauce without the use of tomatoes is to add jarred roasted red peppers. These are widely available in supermarkets, gluten-free, often have lots of lovely flavour and are quite cheap too!

Looking to add a little more spice to this sauce?

If you are not cooking for little ones and want to add a little more depth to the flavour of this kale tomato pasta sauce then I would recommend adding some red pepper flakes, or chilli flakes.

Did you know you can use this as a pizza sauce also?

I love the pasta sauce that is versatile and can be used for more than one use. I love to simmer this down a little further and then use it as a topping for my homemade pizza dough.

If you are going to serve this with pasta then why not try out my fresh pasta recipe.

Delicious bacon mac and cheese - a rich, indulgent recipe that is cheap to make and tastes fantastic. #bacon #cheese #macandcheese #pastarecipes #macaronicheese

Products I use when making this kale tomato pasta sauce:

A look at the finished garlic bread and a text overlay that says easy homemade garlic bread

How to make my kale tomato pasta sauce:

Kale tomato pasta sauce

A frugal, tasty, simple pasta sauce

Course Sauce
Cuisine British
Keyword kale, pasta, sauce
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 168 kcal

Ingredients

  • Spray olive oil or 1 tsp of your favourite cooking oil
  • 100 g chopped frozen kale you can use spinach if you prefer
  • 1 medium onion diced
  • 100 g sliced mushrooms
  • 2 cloves of garlic
  • 2 tsp basil
  • 2 tsp oregano
  • Pinch of sugar
  • Salt and pepper to taste
  • 400 g tin of chopped tomatoes
  • 500 g passata
  • 50 ml tomato puree
  • 1 stock cube chicken, beef or vegetable all work well

Instructions

  1. Add your oil to a deep pan and then add your onions.
  2. Cook for a couple of minutes until translucent.
  3. Add the mushrooms.
  4. Cook for a further 2-3 minutes until lightly browned.
  5. Add the kale and garlic.
  6. Cook for 1-2 minutes.
  7. Add the chopped tomatoes, passata, tomato puree and stock cube.
  8. Add a pinch of sugar.
  9. Stir, bring to the boil and then simmer for 15 minutes.
  10. Once cooked taste and then add salt and pepper as required.
  11. If you have fussy little ones, like I do, then use a stick blender or food processor to blitz your sauce until its smooth, otherwise serve as is.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

Why not try one of my other recipes while you’re here?

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Kale tomato pasta sauce in a heart shaped ramekin
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