Spaghetti with Kale in a Simple Tomato Sauce.

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Spaghetti with kale is a rich tomato-based pasta dish made with spaghetti, warm spices, and fresh kale stirred in at the end for texture and color.

It’s easy to make and perfect busy weeknights when you need something quick for dinner.

Kale spaghetti recipe with meatballs

This recipe keeps spaghetti simple but full of flavor, with a rich, seasoned sauce that coats the pasta and fresh kale stirred in at the end for color and texture. 

It’s an easy way to make everyday spaghetti more satisfying without extra effort.

If you enjoy pasta dishes with bold flavor, you may also like jollof spaghetti. For more recipes with kale, try our sausage and kale pasta or this comforting rice with kale next.

What’s great about our recipe!

• We use pantry ingredients and they come together quickly.
• The kale adds color to spaghetti and balances flavors without overpowering the sauce
• Works well with meatballs or as a meat-free meal
• Great for weeknight dinners and leftovers.

Ingredients

Spaghetti: Spaghetti holds the jollof sauce well and stays tender without falling apart. Other long pasta shapes also work.

Tomato paste: This is the base of the sauce. Frying it properly removes the raw taste and gives the dish its deep jollof flavor.

Onions: Onions build the first layer of flavor and help soften the tomato paste as it cooks.

Red and green bell peppers: These add mild sweetness and freshness, balancing the richness of the sauce.

Kale: Kale brings texture and color. Adding it at the end keeps it tender and green rather than overcooked.

Meatballs: make the dish more filling and soak up the sauce well. They are optional if you prefer it lighter.

Cooking oil: A neutral oil helps fry the tomato paste evenly without altering the flavor.

Cayenne pepper: To add some heat.

Bay leaf and spices: like Garlic powder, thyme, curry powder make this recipe tasty.

Bouillon powder: Bouillon adds savoriness and ties all the flavors together.

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Pasta pot

Saucepan

How to make spaghetti with kale

Scroll down for our free printable recipe card with measurements and directions.

Cook the spaghetti in well-salted water until al dente. Drain and reserve some of the pasta water.

Heat oil in a pot and sauté the onions briefly until softened. Stir in the tomato paste and cook, stirring often, until it darkens slightly and loses its raw taste.

Stir in water or broth, add the bay leaf, spices and bouillon powder. Stir well, then add the meatballs and let everything simmer briefly so the flavors blend.

Add in the chopped bell peppers and mix to combine. Next stir in the Kale before turning off the heat. It will soften from the residual heat.

Add the cooked spaghetti and toss until evenly coated. Use some of the reserved pasta water if you want the sauce looser.

Substitutions & variations

1. You can swap spaghetti for other pasta shapes if needed, keeping cooking time in mind.
2. Kale can be replaced with spinach, which will wilt faster and give a softer texture.
3. If you prefer a non-tomato option, kale can also be added to spaghetti acciughe, where it works well with olive oil, garlic, and anchovies.
4. For a meatless version, skip the meatballs and add mushrooms or extra bell peppers for bulk. If you prefer a milder dish, reduce the dry pepper and adjust seasoning to taste.

Serve with

Jollof spaghetti with kale works well as a main dish on its own, especially when made with meatballs.

It also pairs nicely with simple sides like fried plantains, kelewele, coleslaw, or steamed vegetables.

If you are craving more pasta recipes, try our ground beef pasta, or Slumgullion.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of water to loosen the sauce if needed.

FAQs

Can I make this without meatballs?

Yes, the recipe works well without meatballs and still has plenty of flavor.

Will the kale taste bitter?

No, adding it at the end keeps it mild and tender.

Can I use fresh tomatoes instead of paste?

Yes you will need to cook down the tomatoes. I prefer to use Tomato paste for this recipe as it gives the most consistent jollof flavor.

Is this dish spicy?

The heat level depends on the amount of dry pepper used and can be easily adjusted.

Chichi’s Tips

1. Cook the tomato paste long enough for it to deepen in color and lose its raw taste, but keep the heat moderate so it does not burn.
2. Salt the pasta water well before adding the spaghetti. This is your chance to season the pasta itself, not just the sauce.
3. Add the kale after turning off the heat. The residual warmth is enough to soften it while keeping its color and texture.
4. Reserve some pasta water before draining. A small splash helps the sauce coat the spaghetti evenly if it feels too thick.
5. Taste the sauce before adding the pasta and adjust seasoning as needed. Once the spaghetti goes in, it is harder to fix.
6. Fry the tomato paste long enough to improve flavor but not so long that it burns.
7. Salt the pasta water properly, it affects the final taste.
8. Add kale last to keep its color and texture.
9. Taste and adjust seasoning before adding the pasta

Spaghetti with kale is a simple, flavorful twist on classic jollof pasta that works for busy day dinners.

It brings together tomato-rich sauce, pasta, and fresh greens to make a delicious meal

Happy cooking!

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Easy spaghetti with kale

Chichi Uguru

Spaghetti with kale tossed in a simple tomato sauce, an easy pasta dinner that’s hearty, fresh, and weeknight friendly.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Course Main Course

Cuisine Global

Servings 8

Calories 425kcal

• 1 lb Spaghetti (You can use fettuccine or any pasta of choice)
• 6 oz Tomato paste
• 1 medium onion (finely chopped)
• 1 medium red bell pepper chopped
• ½ medium green bell pepper (chopped)
• 4 oz kale (chopped)
• 25 meatballs (Precooked, homemade or store bought)
• ¼ cup Vegetable oil (or any neutral tasting oil of choice)
• 1 bay leaf
• ½ teaspoon ground ginger
• 2 teaspoons garlic powder
• ½ teaspoon curry powder
• 1 teaspoon thyme
• 1 tsp ground cayenne pepper
• 1 Tablespoon bouillon powder
• 1 cup water (Or low sodium broth)
• Salt for pasta water

Cook ModePrevent your screen from going dark

Cook the pasta

• Bring about 4 quarts, 16 cups, of water to a rolling boil. Add roughly 1 tablespoon of salt, then add the pasta.

• Cook for about 8 minutes for al dente, or 10 to 12 minutes if you prefer softer pasta.

• Drain and reserve ½ cup of the pasta water. Set aside.

Start the base

• Heat the oil in a wide pot over medium heat. Add the chopped onions and cook for about 1 minute, just until slightly softened.

• Stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly, until it deepens in color. Do not let it burn.

• Pour in 1 cup of water (or broth) and stir well.

• Add the bay leaf, ginger, garlic, curry powder, thyme cayenne, and bouillon powder.

• Next add the meatballs and let everything simmer for about 1 minute so the flavors blend. Taste and adjust seasoning if needed.

• Stir in the chopped red and green bell peppers. Cook briefly, just enough to mix them evenly into the sauce.

• Add the chopped kale, stir and cook for another minute then turn off the heat. The kale will continue to soften with the residual heat.

• Add the cooked pasta and toss until well coated. Use some or all of the reserved pasta water if you want a looser, saucier finish.

• Serve and enjoy!

• Fry the tomato paste long enough to improve flavor but not so long that it burns
• Salt the pasta water properly, it affects the final taste
• Add kale last to keep its color and texture
• Taste and adjust seasoning before adding the pasta

Nutrition Facts

Easy spaghetti with kale

Amount Per Serving

Calories 425
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 5g31%

Trans Fat 0.05g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 32mg11%

Sodium 369mg16%

Potassium 603mg17%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 6g7%

Protein 17g34%

Vitamin A 2355IU47%

Vitamin C 45mg55%

Calcium 71mg7%

Iron 2mg11%

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

This recipe was originally published in April 2018. It’s been updated with clearer recipe instructions, answers to FAQs and better photos. Enjoy!