EASY VEGAN PASTA WITH KALE AND CHICKPEAS
These is one of my go-to recipes for a quick, healthy midweek meal though it is good enough for guests, too. We eat a lot of garlic in our family, but you can of course reduce the amount.
Provided by Rita
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 22m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.
- Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 113.2 g, Fat 17 g, Fiber 10 g, Protein 24 g, SaturatedFat 2.4 g, Sodium 305.1 mg, Sugar 3 g
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