Rainbow Chard Pasta

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Rainbow Chard Pasta (Vegan, Gluten-Free)

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This flavorful gluten-free pasta recipe uses both the stems and leaves of rainbow chard creating a delicious vegan meal in less than 30 minutes. Sweet raisins, sauteed veggies, and pasta are all tossed with buttery pine nuts and cheesy nutritional yeast.

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

I’ve always thought that rainbow chard was one of the prettiest dark leafy greens. Those perfectly wrinkled leaves, gathered in a bouquet of brightly colored stems, just beg to be plucked from the farm stand. Rainbow chard grows all summer long here on the Peninsula and is a regular in my SisterLand Farms CSA share. So, it seemed like the perfect veggie to make into a flavorful pasta recipe that uses both the colorful stems and the leaves.

The fun thing about this recipe is that it uses an entire bunch of rainbow chard. The leaves cook way down, so you’re getting a ton of veggies, all in one dish, without feeling like a rabbit. The flavor combination (which was inspired by Joshua McFadden’s Six Season’s cookbook) is both bright and sweet from vinegar-soaked raisins and buttery from pine nuts and nutritional yeast.

Only 30 minutes from share to table, rainbow chard pasta is the perfect weeknight meal to enjoy all summer long.

o   Takes only 30 minutes or less to make but tastes gourmet

o   Waste-free, uses both the stems and leaves

o   Super flavorful with minimal ingredients

To learn more about my partner farm, SisterLand Farms, and the 6 radical sisters that strive endlessly to grow radically on the peninsula and beyond, click here.

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Ingredients for Rainbow Chard Pasta

Rainbow Chard Pasta Ingredients Vegan Gluten Free

Ingredients:

o   ½ cup of raisins

o   2 tablespoons of red wine vinegar

o   water

o   1 medium yellow onion, small diced

o   1¼ teaspoons of kosher salt, divided

o   4 garlic cloves, minced

o   ¼ teaspoon of crushed red pepper

o   1 bunch of rainbow chard, stems thinly sliced (dried ends removed) with the leaves cut lengthwise in half and sliced into ½ inch strips

o   ¼ teaspoon of black pepper

o   ¼ cup of toasted pine nuts (see note)

o   2 tablespoons of nutritional yeast

o   6 oz of chickpea pasta spirals (8 oz. if you have a very large bunch of chard)

Makes 2-3 servings. Click on the ingredients in bold to see what I use in this recipe.

Rainbow Chard Pasta Ingredients (Vegan, Gluten-Free)

Rainbow Chard Pasta Ingredients (Vegan, Gluten-Free)

Method for making Rainbow Chard Pasta

Rainbow Chard Pasta Vegan Gluten Free

Steps 1-4:

1.  Pour the vinegar into a small bowl and add the raisins. Barely cover with very hot water and let sit while you cook the chard and pasta.

2. Bring a medium pot of water to boil and cook the chickpea spirals according to the package directions, drain and set aside.

3. In a large saucepan, over medium-high heat, sauté the onion in 2 tablespoons of water sprinkled with 1 teaspoon of salt, until translucent and slightly golden. Be patient here. This will take about 7 minutes for sweet, tender onions. Add more water, 1 tablespoon at a time, if the onions begin to dry out.

4.  Add the garlic and red pepper to the onions and cook until fragrant, one minute.

Rainbow Chard Pasta Vegan Gluten Free

Steps 5-6:

5. Drain the raisins and add them to the onions along with the chard stems, other ¼ teaspoon of salt and pepper. Cook until the stems are tender but not mushy, 3 minutes.

6. Add the chard leaves and 2 tablespoons of water to the pan. Stir all the vegetables together. Cover and steam for 3 more minutes.

Rainbow Chard Pasta Vegan Gluten Free

Step 7:

7. Pile the pasta into the pan and toss with pine nuts and nutritional yeast. Season with salt and pepper to taste.

Enjoy as a quick gourmet seasonal meal when summer chard is plentiful.

Note: Toast the pine nuts in a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Printable Recipe Card:

Yield: 3 Servings
Author: Carol Clayton
Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

This flavorful gluten-free pasta recipe uses both the stems and leaves of rainbow chard creating a delicious vegan meal in less than 30 minutes. Sweet raisins, sauteed veggies, and pasta are all tossed with buttery pine nuts and cheesy nutritional yeast.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Instructions

  1. Pour the vinegar into a small bowl and add the raisins. Barely cover with very hot water and let sit while you cook the chard and pasta.
  2. Bring a medium pot of water to boil and cook the chickpea spirals according to the package directions, drain and set aside.
  3. In a large saucepan, over medium-high heat, sauté the onion in 2 tablespoons of water sprinkled with 1 teaspoon of salt, until translucent and slightly golden. Be patient here. This will take about 7 minutes for sweet, tender onions. Add more water, 1 tablespoon at a time, if the onions begin to dry out.
  4. Add the garlic and red pepper to the onions and cook until fragrant, one minute.
  5. Drain the raisins and add them to the onions along with the chard stems, other ¼ teaspoon of salt and pepper. Cook until the stems are tender but not mushy, 3 minutes.
  6. Add the chard leaves and 2 tablespoons of water to the pan. Stir all the vegetables together. Cover and steam for 3 more minutes.
  7. Pile the pasta into the pan and toss with pine nuts and nutritional yeast. Season with salt and pepper to taste.

Notes:

Toast the pine nuts in a skillet over medium-high heat on the stovetop, stirring frequently, until spotted and golden brown.


For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

330.35

Fat (grams)

9.03

Sat. Fat (grams)

0.77

Carbs (grams)

55.88

Fiber (grams)

9.27

Net carbs

46.62

Sugar (grams)

20.12

Protein (grams)

13.27

Sodium (milligrams)

849.99

Cholesterol (grams)

0.11

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #feedpeopleplants
Created using The Recipes Generator
Rainbow Chard Pasta (Vegan, Gluten-Free)

Rainbow Chard Pasta (Vegan, Gluten-Free)

Carrot Top Pesto

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Carrot Top Pesto (vegan and oil-free)

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Carrot Top Pesto (vegan and oil-free)

Carrot Top Pesto (vegan and oil-free)

When picking out carrots, it’s easy to overlook the value of the carrot tops.  Fresh carrots have as much going for them above the ground as they do under. Just as edible as carrots, and loaded with nutrients, carrot tops have a faint carrot taste with a nice parsley finish. These leafy greens also make one mean pesto.

This vegan carrot top pesto recipe is deliciously oil-free. It has a whole cup of walnuts in it, so it tastes rich and creamy without adding oil. When shopping for carrot tops, look for fresh, vibrantly green leaves that have a little pep to them, and remove the thick stems before adding them to the food processor. If your carrot tops are shy of 4 cups, don’t worry. For a customized taste, you can add other herbs like basil or parsley to make 4 cups total. Once you make carrot top pesto, you’ll look at carrots in a whole new light!

There are so many reasons to embrace this versatile green. Here are just a few:

o   Low waste

o   Versatile, can be used just like regular pesto

o   Fresh, spring taste

o   Oil-free

o   Nutrient-dense

o   Raw and Vegan

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

 Note: If you are using the pesto as a pasta sauce, save about one cup of the salted pasta water (after the pasta is cooked) to thin the pesto. The salty pasta water will add additional flavor to the pesto. If you are using the pesto as a spread or toss with grains or veggies, use plain water and adjust the salt to taste.

Carrot Top Pesto

Carrot Top Pesto

Ingredients for Carrot Top Pesto

Carrot Top Pesto Ingredients

Ingredients

o   1 cup of walnuts

o   4 cups of fresh carrot tops, thick stems removed and large chopped (about 1 large bunch)

o   1 garlic clove, minced (use 2 cloves if you love garlic)

o   2 tablespoons of lemon juice

o   1 teaspoon of lemon zest

o   ¾ teaspoon of kosher salt (we are going to add salted pasta water later)

o   ½ teaspoon of freshly ground black pepper

o   2 tablespoons of nutritional yeast

o   ½ cup of pasta water (if using for pasta) otherwise use plain water

Makes 1½ cups (click on the ingredients in bold to see what I use in this recipe)

Method for making Carrot Top Pesto

Carrot Top Pesto Ingredients in a Food Processor

Step 1:

1.  Add 1 cup of walnuts to a food processor and pulse until coarsely ground, followed by the carrot tops. Pulse until the walnuts and carrot tops are nicely blended but not completely smooth.  

Carrot Top Pesto Ready to Blend in a Food Processor

Step 2:

2.  Add the minced garlic, lemon juice and zest, salt, pepper, and nutritional yeast. Pulse until a chunky paste begins to form.

Carrot Top Pesto Blended until Smooth

Step 3:

3. With the motor running, pour the reserve pasta water (or regular water), in a steady stream to thin the pesto until a creamy consistency is reached.

Carrot Top Pesto in a Glass Jar

Step 4:

4.  Store in a clean glass jar in the refrigerator or toss with pasta, grains or vegetables.

Enjoy carrot top pesto anywhere you would use traditional pesto. Toss with pasta, grains or veggies. Spread on a cracker, bread, or use a flavorful dip. Your imagination is the limit!

Carrot Top Pesto Tossed with Pasta

Carrot Top Pesto Tossed with Pasta

Other recipes with leafy greens to enjoy:

Kale Pasta

White Bean Sorrel Hummus

The Evergreen Smoothie Bowl

Carrot Top Pesto Tossed with Gluten Free Pasta

Printable Recipe Card:

Yield: 6 (¼ cup) servings
Author: Carol Clayton
Carrot Top Pesto (vegan and oil-free)

Carrot Top Pesto (vegan and oil-free)

( 0 reviews )
This vegan carrot top pesto recipe is deliciously oil-free. It has a whole cup of walnuts in it, so it tastes rich and creamy without adding oil. Just as edible as carrots, and loaded with nutrients, carrot tops have a faint carrot taste with a nice parsley finish.
Prep time: 15 MinTotal time: 15 Min

Ingredients

Instructions

  1. Add 1 cup of walnuts to a food processor and pulse until coarsely ground, followed by the carrot tops. Pulse until the walnuts and carrot tops are nicely blended but not completely smooth.
  2. Add the minced garlic, lemon juice and zest, salt, pepper, and nutritional yeast. Pulse until a chunky paste begins to form.
  3. With the motor running, pour the reserve pasta water (or regular water), in a steady stream to thin the pesto until a creamy consistency is reached.
  4. Store in a clean glass jar in the refrigerator or toss with pasta, grains, or vegetables.

Nutrition Facts

Calories

139.90

Fat (grams)

11.86

Sat. Fat (grams)

1.15

Carbs (grams)

6.70

Fiber (grams)

3.33

Net carbs

3.37

Sugar (grams)

0.92

Protein (grams)

5.20

Sodium (milligrams)

293.74

Cholesterol (grams)

0.05

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants
Carrot Top Pesto with a big bunch of carrots

Cauliflower Alfredo

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Cauliflower Alfredo (Vegan & Oil-Free)

Cauliflower Alfredo (Vegan & Oil-Free)

Cauliflower Alfredo (Vegan & Oil-Free)

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One summer, when my middle daughter was in high school, we had an Italian exchange student from Rome. She left her bustling city to come live with us on the rural Olympic Peninsula. After picking her up from the airport, we headed to the Olive Garden for dinner. The first thing she saw on the menu was Fettuccini Alfredo and immediately exclaimed “That is not a dish, that is a boy’s name!” Turns out, it’s both.

The Americanized Fettuccini Alfredo, that we all know so well, is food coma inducingly rich, made with dairy-based heavy cream, butter and cheese. Wanting to create an equally creamy but healthy plant-based version, I turned to my favorite brassica, cauliflower. Cauliflower has the unique ability to blend up super creamy when cooked until fork tender. It’s mild, almost nutty, taste works well in this delicious, nutrient dense, vegan Cauliflower Alfredo Sauce.

For additional creaminess, I’ve added in soft silken tofu.  This helps to create a silky texture while preventing stickiness. If you can’t find soft silken tofu, use regular silken tofu and adjust by gradually adding additional oat milk while blending.

This flavorful and rich tasting sauce clings beautifully to fettuccini.  Cook the noodles until just al dente, so that the hot Cauliflower Alfredo Sauce absorbs into them, without over cooking the noodles and making them mushy.

 Note: To make the Cauliflower Alfredo gluten-free, use Miso Master Mellow White Miso which is certified gluten-free.

Ingredients for Vegan Cauliflower Alfredo Sauce

Ingredients for Vegan Cauliflower Alfredo Sauce

Ingredients:

1 large yellow onion, thinly sliced

½ cup of water (divided)

1½ teaspoons of kosher salt (divided)

4 garlic cloves, minced

6 cups (525 grams) of cauliflower florets (approx. 1 large head)

6 oz. (170 grams) of soft silken tofu

½ cup (4 oz.) of oat milk, unsweetened

2 tablespoons of lemon juice, freshly squeezed

1 tablespoon of white miso paste (aka mellow white miso)

½ cup of nutritional yeast

¼ teaspoon of white pepper

Makes 4 cups (950 ml.) of Cauliflower Alfredo Sauce (To see what I used in this recipe, click on the ingredients in bold.)

Method for making Vegan Cauliflower Alfredo Sauce

Vegan Cauliflower Alfredo Sauce Ingredients Prepped

Steps One-Three:

1.  Add the onions and ¼ cup of water to a large pot over medium high heat. Sprinkle with 1 teaspoon of salt. Cook the onions, stirring frequently to prevent sticking, until soft and translucent. The onions will “sweat” their own liquid as they cook down, but if they begin to dry out, turn down the heat and sprinkle with more water. Be patient here, this will take about 7-10 minutes.

2. Add the garlic to the onions and cook until fragrant, 1 minute more.

3. While the onions are cooking, prepare your cauliflower. Cut the florets away from the stem. Then cut each of the florets into quarters. (see note) Measure out 6 cups and add them to the onions. Sprinkle with ¼ cup of additional water and stir the cauliflower into the onions so that the florets are moist.

Vegan Cauliflower Alfredo Sauce ready to Blend in a Vitamix

Steps Four-Five:

4. Cover and cook, stirring occasionally to prevent sticking, until the cauliflower is fork tender, 10-12 minutes.

5. Transfer the cauliflower mixture to a blender container. Add in the soft silken tofu, oat milk, lemon juice, miso paste, nutritional yeast and white pepper.

Vegan Cauliflower Alfredo Sauce Blended in a Vitamix

Step Six-Seven:

6. Securely attach the lid to the blender container, leaving the small center hole open for steam to escape. (you can cover this with a cloth to prevent spattering) Blend until completely smooth. This takes 2-3 minutes in a Vitamix but may take longer depending on the type of blender you are using. It’s okay to do this in batches too if your blender won’t hold all the liquid at once.

7. Pour generously over fettuccini noodles, tossing to combine, and sprinkle with fresh parsley.

Cauliflower Alfredo (Vegan & Oil-Free)

Cauliflower Alfredo (Vegan & Oil-Free)

Not just for pasta, Cauliflower Alfredo Sauce tastes wonderful on other grains, legumes and veggies too!

Note: Leftover cauliflower stems and leaves are great to save for homemade vegetable stock.

Vegan Tomato Basil Spaghetti Sauce

Other savory pasta sauces to fall in love with:

Tomato Basil Spaghetti Sauce

Kale Pasta Sauce

The Ultimate Vegan Cheese Sauce

Printable Recipe Card:

Yield: 8 (½ cup) Servings
Author: Carol Clayton
Cauliflower Alfredo (Vegan, Gluten & Oil Free)

Cauliflower Alfredo (Vegan, Gluten & Oil Free)

Wanting to create an equally creamy but healthy plant-based version, of the traditional, dairy-based Alfredo, I turned to my favorite brassica, cauliflower. Cauliflower has the unique ability to blend up super creamy when cooked until fork tender. It’s mild, almost nutty, taste works well in this delicious, nutrient dense, vegan Cauliflower Alfredo Sauce.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Instructions

  1. Add the onions and ¼ cup of water to a large pot over medium high heat. Sprinkle with 1 teaspoon of salt. Cook the onions, stirring frequently to prevent sticking, until soft and translucent. The onions will “sweat” their own liquid as they cook down, but if they begin to dry out, turn down the heat and sprinkle with more water. Be patient here, this will take about 7-10 minutes.
  2. Add the garlic to the onions and cook until fragrant, 1 minute more.
  3. While the onions are cooking, prepare your cauliflower. Cut the florets away from the stem. Then cut each of the florets into quarters. Measure out 6 cups and add them to the onions. Sprinkle with ¼ cup of additional water and stir the cauliflower into the onions so that the florets are moist.
  4. Cover and cook, stirring occasionally to prevent sticking, until the cauliflower is fork tender, 10-12 minutes.
  5. Transfer the cauliflower mixture to a blender container. Add in the soft silken tofu, oat milk, lemon juice, miso paste, nutritional yeast and white pepper.
  6. Securely attach the lid to the blender container, leaving the small center hole open for steam to escape. (you can cover this with a cloth to prevent spattering) Blend until completely smooth. This takes 2-3 minutes in a Vitamix but may take longer depending on the type of blender you are using. It’s okay to do this in batches too if your blender won’t hold all the liquid at once.
  7. Pour generously over fettuccini noodles, tossing to combine, and sprinkle with fresh parsley.

Notes:

See blog post for links to certified gluten-free ingredients.

Nutrition Facts

Calories

84.77

Fat (grams)

2.02

Sat. Fat (grams)

0.30

Carbs (grams)

11.98

Fiber (grams)

4.74

Net carbs

7.24

Sugar (grams)

4.24

Protein (grams)

7.79

Sodium (milligrams)

500.06

Cholesterol (grams)

0.16

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Tomato Basil Spaghetti Sauce

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Tomato Basil Spaghetti Sauce

Tomato Basil Spaghetti Sauce

Tomato Basil Spaghetti Sauce

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Making this no-cook, tomato basil spaghetti sauce is almost as easy as opening a jar of pasta sauce and tastes just as delicious. Because canned tomatoes are cooked in the can during processing, you can use them straight out of the can without cooking them first. Simply blend all the ingredients, which you likely have in your pantry already, and you’ve got a rich, savory, flavorful spaghetti sauce in less than 5 minutes.

Definitely splurge on San Marzano tomatoes. Considered the Holy Grail of canned tomatoes, this is the key ingredient to achieving excellent flavor. San Marzano tomatoes are famed for their balance of flavor that combines sweetness, tomatoey intensity and just the right amount of acid.

This quick and healthy plant-based sauce is so handy to blend up when you just don’t feel like cooking but want a meal that has that made from scratch feel.

Tomato Basil Spaghetti Sauce Ingredients

Ingredients

One 28 oz. can (794 grams) of San Marzano tomatoes

2 teaspoons of kosher salt

2 teaspoons of onion powder

2 teaspoons of garlic powder (or 2 cloves of garlic, crushed)

½ teaspoon of freshly ground black pepper

2 tablespoons of dried basil

½ cup of nutritional yeast

4 large medjool dates, pitted

 Makes approx. 3 cups of sauce

Method for making Tomato Basil Spaghetti Sauce

Tomato Basil Spaghetti Sauce Ingredients in a Blender

Tomato Basil Spaghetti Sauce Ingredients in a Blender

1. Add the entire can of San Marzano tomatoes, including the juice, to a blender container, along with the salt, onion and garlic powder, black pepper, basil, nutritional yeast and dates.

 2. Securely attach the lid to your container and blend on medium speed, working up to high speed, if necessary, until the sauce is completely smooth. This may take a minute or more depending on what type of blender you are using.

 3. Toss with spaghetti noodles, or your favorite pasta, and garnish with fresh basil.

Tomato Basil Spaghetti Sauce After Blending

Tomato Basil Spaghetti Sauce After Blending

Printable Recipe Card

Yield: 6 (½ cup) servings
Author: Carol Clayton
Tomato Basil Spaghetti Sauce

Tomato Basil Spaghetti Sauce

Making this no-cook, tomato basil spaghetti sauce is almost as easy as opening a jar of pasta sauce and tastes just as delicious. Because canned tomatoes are cooked in the can during processing, you can use them straight out of the can without cooking them first. Simply blend all the ingredients, which you likely have in your pantry already, and you’ve got a rich, savory, flavorful spaghetti sauce in less than 5 minutes.
Prep time: 5 MinTotal time: 5 Min

Ingredients

Instructions

  1. Add the entire can of San Marzano tomatoes, including the juice, to a blender container, along with the salt, onion and garlic powders, black pepper, basil, nutritional yeast, and dates.
  2. Securely attach the lid to your container and blend on medium speed, working up to high speed, if necessary, until the sauce is completely smooth. This may take a minute or more depending on what type of blender you are using.
  3. Toss with spaghetti noodles, or your favorite pasta, and garnish with fresh basil.

Notes

Definitely splurge on San Marzano tomatoes. Considered the Holy Grail of canned tomatoes, this is the key ingredient to achieving excellent flavor. 

Nutrition Facts

Calories

109.52

Fat (grams)

0.63

Sat. Fat (grams)

0.08

Carbs (grams)

25.17

Fiber (grams)

5.23

Net carbs

19.92

Sugar (grams)

16.55

Protein (grams)

4.86

Sodium (milligrams)

952.08

Cholesterol (grams)

0

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants

Kale Pasta

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Kale Pasta (Kale Sauce with Spiral Noodles)

Kale Sauce wth Spiral Pasta

Kale Sauce wth Spiral Pasta

Jump To Recipe

Can kale and comforting be used in the same sentence? Emphatically yes! I make this plant-based pasta dish at least once a week when kale is in season so I thought it was high time to share it with you. This is one of those recipes where a few simple ingredients combine magically to make a healthy meal that is bursting with flavor.

The sauce is created by using an entire head of kale which turns the pasta a brilliant green color. Feel free to use any variety of kale that’s available. Lacinato, or dinosaur kale, works wonderfully. You can make this dish in less than 15 minutes by cooking the pasta and the kale in the same pot. I rarely cook with oil but have found that browning the garlic in a teaspoon of oil will create a richer depth of flavor. Mixing nutritional yeast into the finished dish adds a creamy umami layer of deliciousness.

Don’t stop at pasta. Kale sauce tastes delicious on whole grains, baked potatoes, and roasted root vegetables too.

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Kale Sauce wth Spiral Pasta Ingredients

Kale Sauce wth Spiral Pasta Ingredients

Kale Sauce with Spiral Pasta in Bowls

Ingredients

1 large bunch of kale (about ½ lb.) thick ribs removed. Feel free to use any variety.

3 cups (300 grams) of uncooked spiral-shaped pasta

2.5 quarts of water salted with 2 tablespoons of kosher salt

6 cloves of garlic

1 teaspoon of olive oil or (1 tablespoon of water for a no-oil version)

½ teaspoon of red pepper flakes

¼ cup of nutritional yeast

Method for Making Kale Pasta

1. Add water and salt to a large pot and bring to a boil.

 2. Meanwhile, take the flat side of a knife and press your garlic flat so that it splits open. This will make it easier to peel and cook. Add 1 teaspoon of olive oil (or 1 tablespoon of water for a no-oil version) to a small saucepan and cook the garlic, over medium-low heat, until it is golden brown and fragrant. This will take about 5-7 minutes. Add the red pepper flakes and cook for one more minute.

 3. Add the pasta to the boiling water and lay the kale on top, pushing it down so that the water covers it.

 4. After 5 minutes, scoop the kale out and put it in a blender container along with the cooked garlic mixture and ¼ cup of the salty pasta water. Blend until completely smooth.

 5. When the pasta is cooked until al dente, drain it, reserving a cup of the pasta water.

 6. Pour the kale sauce over the pasta and mix until all the pasta is nicely coated.

 7. Stir in the nutritional yeast. If the pasta looks too dry, add some of the reserve pasta water. If it looks too thin, reduce it over medium heat until creamy.

Serve while nice and hot with a sprinkling of vegan parmesan cheese.

This recipe was inspired by Joshua McFadden’s “Six Seasons” cookbook.

Printable Recipe Card

Yield: 4 Servings
Author: Carol Clayton
Kale Pasta (Kale Sauce with Spiral Noodles)

Kale Pasta (Kale Sauce with Spiral Noodles)

( 0 reviews )
Can kale and comforting be used in the same sentence? Emphatically yes! I make this plant-based pasta dish at least once a week when kale is in season so I thought it was high time to share it with you. This is one of those recipes where a few simple ingredients combine magically to make a healthy meal that is bursting with flavor.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Instructions

  1. Add water and salt to a large pot and bring to a boil.
  2. Meanwhile, take the flat side of a knife and press your garlic flat so that it splits open. This will make it easier to peel and cook. Add 1 teaspoon of olive oil (or 1 tablespoon of water for a no-oil version) to a small saucepan and cook the garlic, over medium-low heat, until it is golden brown and fragrant. This will take about 5-7 minutes. Add the red pepper flakes and cook for one more minute.
  3. Add the pasta to the boiling water and lay the kale on top, pushing it down so that the water covers it.
  4. After 5 minutes, scoop the kale out and put it in a blender container along with the cooked garlic mixture and ¼ cup of the salty pasta water. Blend until completely smooth.
  5. When the pasta is cooked until al dente, drain it, reserving a cup of the pasta water.
  6. Pour the kale sauce over the pasta and mix until all the pasta is nicely coated.
  7. Stir in the nutritional yeast. If the pasta looks too dry, add some of the reserve pasta water. If it looks too thin, reduce it over medium heat until creamy.

Notes

This recipe was inspired by Joshua McFadden’s “Six Seasons” cookbook.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

330.24

Fat (grams)

2.08

Sat. Fat (grams)

0.34

Carbs (grams)

64.01

Fiber (grams)

5.76

Net carbs

58.25

Sugar (grams)

2.78

Protein (grams)

14.99

Sodium (milligrams)

1086.36

Cholesterol (grams)

0.16

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?
Tag @vegeta.full on instagram and hashtag it # feedpeopleplants