Pasta de Yuca con Queso and Sautéed Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy yucca pasta dish with melted cheese and vibrant sautéed greens, perfect for a comforting vegetarian meal. This puerto rican-inspired vegetarian ready in about 35 minutes pairs yucca, pasta, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Puerto Rican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice the yucca into 1/2-inch cubes; boil in salted water for 15 minutes until tender, then drain and mash with 100g mozzarella cheese until smooth.
  2. Step 2: Cook 200g pasta in salted water until al dente, reserving 1/2 cup pasta water before draining.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat; add 2 minced garlic cloves and sauté for 1 minute until fragrant, then add 100g chopped kale and 120ml vegetable broth, cooking for 3 minutes until kale wilts.
  4. Step 4: Combine the mashed yucca, drained pasta, and kale mixture in the skillet; add 1/4 cup reserved pasta water and toss for 2 minutes until creamy and well coated.

Frequently asked questions

How long does Pasta de Yuca con Queso and Sautéed Greens take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pasta de Yuca con Queso and Sautéed Greens?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yucca from drying out.

Can I substitute ingredients in Pasta de Yuca con Queso and Sautéed Greens?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pasta de Yuca con Queso and Sautéed Greens for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pasta de Yuca con Queso and Sautéed Greens?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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