Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
This creamy pasta dish is the perfect way to use up all that leftover kale in your fridge. It's hearty, flavorful, and packed full of important nutrients. It'll keep you feeling satisfied for hours without making you feel overly stuffed. Try adding some other veggies like broccoli, cauliflower, or sauteed carrots!
Ingredients:
1 box (16oz) whole wheat pasta of your choice (I used rotini)
1 tbsp extra virgin olive oil
1 container (8oz) baby bella mushrooms
1 small white onion
5 large handfuls of fresh kale (no stems)
3 garlic cloves
4 tbsp nutritional yeast
4 tbsp vegan parmesan
4 tbsp plain or garlic hummus
1/2 cup unsweetened almond milk
1/4 cup walnuts (optional)
1 tsp oregano
1 tsp black pepper
Salt to taste
Directions:
Boil a large pot of water and cook the pasta according to the instructions on the box. Once cooked, drain and place back into the pot. Set aside until needed.
Meanwhile, prep your veggies: chop your mushrooms, onion, garlic, and kale.
Heat a frying pan on medium heat, and add the onion and olive oil.
Cook for 3-4 minutes until onion begins to soften, stirring occasionally.
Add the mushrooms and cook until they are soft, stirring occasionally.
Add the garlic and cook until fragrant.
Take about half of the mushroom and onion mixture and place it into a blender or food processor.
Add the chopped kale to your frying pan and cook for another few minutes, stirring occasionally, while you blend the sauce.
To the blender, add the nutritional yeast, parmesan, hummus, almond milk, walnuts, and spices.
Blend until liquefied.
By now your pasta should be done. Add the mushroom and garlic sauce to the cooked pasta.
The kale and veggies should also be done. Add those to the pasta pot as well.
Stir gently until all the pasta and veggies are covered with the sauce.
Serve with a sprinkle of vegan parmesan or nutritional yeast!
Tips and Tricks:
The proportions of this recipe are super flexible. Add more or less veggies until you get to the desired proportions.
To cut calories, substitute the olive oil for a splash of water (changes from about 434 calories to 413 calories per serving).
If you don't have (or like) nutritional yeast, sub with more vegan parmesan.
If you don't like kale, sub with spinach or another green of your choice.
Sub the hummus with vegan cream cheese for a more cheesy sauce.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6 decent size servings
Calories: 434
Total Fat: 12g
Carbs: 69g
Protein: 17g
Nutrition facts do not include additional toppings. Nutrition facts may change slightly if additional ingredients are added.
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