Pasta is the king of indulgent dishes. It’s filling, gorgeous, and flexible. As a bonus, it’s usually quite easy to make, as well.
But there are so many pasta recipes that lack nutritional ingredients. (And we all know that pasta by itself isn’t always healthy!) We’ve made this recipe so that you can combine your passion for pasta with your love of veggies.
It’s got all kinds of ingredients in it that are both delicious and nutritious. We’ve packed in these flavorful veggies:
Oh, and don’t forget the garlic for a little extra kick! This is one recipe that won’t have you or your family snoozing at the dinner table.
If you want to store your kale and other vegetables to be used later, hedre’s our quick guide to freezing kale.
In fact, the next time someone tells you vegan recipes are boring, just whip up this pasta for them. We bet they’ll change their mind!
Our favorite thing about this recipe is that it comes together quickly and easily. You won’t need to spend hours planning and prepping to make this pasta. Quite the opposite, actually – you can probably have this plated and ready to eat within half an hour.
Here’s how it works: you’ll start with a just a bit of simple prep. You’ll need to mince garlic, slice mushrooms, cube tomatoes, and chop some kale leaves first. This shouldn’t take you too long, and unlike other complex recipes, it doesn’t need to be done hours in advance.
Next, you’ll heat a couple tablespoons of olive or coconut oil in a large pot over medium-high heat. Drop in some Italian seasoning, your chopped kale, your cubed tomatoes, and your sliced mushrooms.
Now for a little arm workout: with your veggies in the pot, stir for a few minutes until they’ve grown soft and a little browned. Then comes the fun part: adding your pasta and vegetable stock.
Your pasta will boil in the stock in approximately ten minutes. Best of all, your veggies will mingle in the stock while the pasta is cooking, producing a mouth-watering aroma (and an even better flavor).
When you remove the pasta from heat about ten minutes later, you’ll have something that looks like this:
Maybe we said the fun part was a little too early. Here’s the real fun part: drizzling some olive oil over the pasta, seasoning it to taste with salt, and putting it on a plate.
We have no doubt that no matter who you present this dish to, their jaw will hit the floor. And if you’re eating it by yourself, then rest assured your stomach will thank you.
Like we said, this recipe has many highlights. It’s all these things and more:
- Super fast to make
- Packed with veggies
Honestly, the reasons to try this recipe yourself outweigh any reasons against it. If you do end up making it, we’d love to hear from you about what you thought.
Looking for a quick and easy (but still tasty) dinner? This pasta is the perfect dish for you. It's packed full of nutritious veggies, and comes together smoothly.
- 2 tbsp Coconut or Olive Oil
- 1 tbsp Garlic minced
- 2 cups White Button Mushrooms sliced
- 2 cups Ripe Tomatoes cubed
- 6 cups Fresh Kale Stems and inner ribs discarded, leaves chopped
- 1 tbsp Italian Seasoning Mix
- 1 lb Fusilli Pasta
- 2 cups Vegetable Stock
In a large pot, heat oil over medium-high heat. Add garlic, Italian seasoning mix , kale, tomatoes, and mushrooms and stir for a few minutes until softened and browned.
Add pasta and vegetable stock. Let it boil until pasta is cooked, about 10 minutes, stirring frequently.
Remove from heat, drizzle with olive oil
Add seasoning and salt to taste.
Add an optional can of chickpeas to the recipe for more protein!