Description
A simple and flavorful one-pot pasta dish featuring creamy vegan sauce, sun-dried tomatoes, and kale.
Ingredients
Scale
- 1 pound pasta
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1/2 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 4 cups kale, chopped
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
Instructions
- Combine pasta, vegetable broth, coconut milk, sun-dried tomatoes, garlic, oregano, basil, and red pepper flakes in a large pot or Dutch oven.
- Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente, about 10-12 minutes.
- Stir in kale, nutritional yeast, and lemon juice. Cook until kale is wilted, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Serve immediately.
Notes
- For a richer sauce, use cashew cream instead of coconut milk.
- Add your favorite vegan protein, such as chickpeas or white beans, for a complete meal.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: one pot pasta, vegan pasta, creamy pasta, tuscan pasta, kale pasta, dairy-free pasta, plant-based pasta