Sun-Dried Tomato & Kale Pasta

This pasta is made in just one pot making it a super easy dinner recipe on busy days!

Sun-Dried Tomato & Kale Pasta (from Shane & Simple)

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 Tbsp. tomato paste
  • 1/2 tsp. black pepper
  • 4 ounces sun-dried tomatoes, sliced lengthwise (get the ones not packed in oil)
  • 2 1/2 cups low-sodium veggie broth
  • 2 1/2 cups unsweetened almond milk
  • 1 pound bean pasta (like chickpea, red lentil, black bean, etc.)
  • 5 oz. fresh chopped kale
  • 1/2 cup nutritional yeast
  • Crushed red pepper flakes to sprinkle on top or squeeze of lemon on top (optional)
  1. Preheat nonstick skillet on medium-high heat.
  2. Add the onions and cook until they are soft. Then add garlic with a couple tablespoons of water and cook for 30 seconds to a minute.
  3. Stir in tomato paste and combine well with onions and garlic and season with pepper. Toss in the sun-dried tomatoes and cook for just a minute or two.
  4. Pour in the veggie broth and plant milk, increase heat, and bring to a slight boil.
  5. Add the uncooked pasta, reduce heat, cover, and simmer for 10 minutes.
  6. Add kale, stir well to combine and cook until it starts to wilt.
  7. Add nutritional yeast and stir until pasta is smooth and creamy.
  8. Remove from heat and serve.
  9. Top your bowl with crushed red pepper flakes or a squeeze of fresh lemon juice if desired.


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