Vegetarian Kale Pasta
This one-pan vegetarian pasta calls for soy-based veggie crumbles that provide the same texture and flavor as ground beef. You could also make this dish vegan by using a non-dairy yogurt. Everything cooks together in one pan making clean up a breeze—perfect for a weeknight meal!
Ingredients
- olive oil 1.00 tbsp
- onion(s) 1.00 cup diced onion
- meatless ground "beef" crumbles 12.00 oz from frozen section
- water 0.33 cup
- Italian seasoning 2.00 tsp
- Red Chili Flakes 1.00 tsp
- low sodium vegetable broth 4.00 cup divided use
- whole wheat bowtie pasta 8.00 oz dry
- kale 2.00 cup chopped
- Plain Nonfat Greek yogurt 6.00 tbsp
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender.
- 2
Stir in the veggie crumbles
- 3
water and Italian seasonings. Cover and cook until crumbles are cooked through
- 4
about 4 minutes.
- 5
Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook
- 6
stirring occasionally
- 7
over medium high heat until broth is absorbed
- 8
about 10 to 12 minutes.
- 9
Add remaining broth
- 10
kale and chili flakes and cook over medium heat until pasta is done
- 11
about 14 minutes.
- 12
Remove the pan from the heat and stir in the Greek yogurt. Serve hot.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org