Gluten Free Quinoa Kale Pasta Recipe

Gluten Free Sausage and Kale Pasta Recipe

There’s nothing like pasta for a quick weekday meal. Pasta is so versatile and a great way to take advantage of seasonal ingredients by way of the sauce. This Gluten Free Sausage and Kale Pasta recipe is perfect for a fall dinner. It is simple enough for a weeknight dinner, yet special enough for the weekend.

This recipe highlights one of fall’s superfoods – kale. I’m always looking for ways to get more kale in my diet, it is super nutritious and oh so delish!

Kale and sausage have a natural affinity for each other. This simple recipe combines the two with a special little ingredient that bumps up the flavor of both – a splash of balsamic vinegar.

For the pasta in this dish I like Ancient Harvest Linguine, the combination of corn and quinoa make for the perfect texture and flavor to hold up to these strong fall flavors.

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Gluten Free Quinoa Kale Pasta Recipe
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Gluten Free Sausage and Kale Pasta Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 794kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil
  • 1 pound Sweet Italian sausage casings removed and crumbled
  • 1 onion peeled and diced
  • 6 garlic cloves peeled and thinly sliced
  • 10 cups chopped kale
  • Kosher salt
  • Black pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons balsamic vinegar
  • 8 ounces Ancient Harvest Quinoa Linguine
  • ½ cup grated Parmesan cheese


  • Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook until the sausage is no longer pink, 3 – 4 minutes. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 30 seconds. Drain off all but 1 tablespoon of the fat.
  • Add the kale, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes. Reduce heat to medium-low, cover the pan, and cook for 20 minutes or until the kale is tender. Increase heat to high, add the balsamic vinegar and cook, stirring, until the vinegar is evaporated. Remove from the heat.
  • While the sauce is cooking, bring a large pot of heavily salted water to a boil. Cook the linguine according to the package directions, Reserve ½ cup of the pasta cooking water, drain the pasta, rinse with hot water, and add to the pan with the sausage and kale along with ¼ cup of the reserved pasta water. Stir to combine, adding a little more pasta water if the dish seems dry. Adjust seasoning with more salt and pepper is desired.
  • Serve with Parmesan cheese.


Nutrition Facts
Gluten Free Sausage and Kale Pasta Recipe
Amount Per Serving
Calories 794 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g75%
Cholesterol 97mg32%
Sodium 1089mg45%
Potassium 1192mg34%
Carbohydrates 36g12%
Fiber 16g64%
Sugar 2g2%
Protein 36g72%
Vitamin A 16880IU338%
Vitamin C 206.7mg251%
Calcium 425mg43%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Gluten-Free Gluten-Free Recipes Kale Parmesan Cheese Pasta Quinoa Sausage
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  1. October 13, 2014

    Looks delicious!!!

    1. Gluten Free & More
      December 1, 2014

      Thanks Jan!


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