Description
If you're looking for a delicious, quick and easy, nutritious meal with great leftover potential, this Garlicky Kale Pasta with Peas and Toasted Almonds is where it's at! You'll be amazed at how fast this healthy dinner comes together and how much you're going to be wanting more of this pasta. Can I get a kale yeah?!
Ingredients
- 1 pound gluten-free pasta
- 1/2 cup almonds, sliced
- 3/4 cup olive oil
- 3 tablespoons minced garlic (pre-minced or 6 cloves, minced)
- 2 cups kale, leaves torn from stems
- 1 cup peas (frozen, organic)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup (plus more for serving) vegan parmesan cheese
Vegan Parmesan Cheese
- 1 cup raw pumpkin seeds or raw sunflower seeds
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Instructions
In your food processor/blender, blend all of the vegan parmesan cheese ingredients until you have a fine, parmesan cheese-like texture. Set aside.
In a small skillet, toast the almonds over medium-low heat. Toss frequently to keep them from burning. Toast until golden brown and set aside in a bowl or dish.
Cook pasta according to package directions. Drain, set aside.
In a large skillet, heat the olive oil and garlic over medium-low heat until the garlic starts to turn brown and becomes very fragrant. Stir occasionally to keep from burning. Add salt + pepper to oil mixture, then add the pasta and toss to combine.
Microwave the peas covered with water in a bowl for 2 minutes, then add to the pasta mixture and toss.
Add the kale leaves and incorporate them well, allowing the pasta to simmer for about 5 minutes, until the kale starts to soften. Finally, sprinkle with the vegan parmesan cheese and toasted almonds, stir and serve! You can garnish with more vegan parmesan cheese if desired.
Notes
*Recipe inspired by The Pioneer Woman.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian