Vegan Kale & Cream Pasta
Looking for a fun way to introduce kale into your meal? Try this sautéed kale, tomato, onion, and garlic pasta in a vegan cream sauce.
2 servings of spaghetti noodles
handful of grape tomatoes, halved
chopped fresh kale (about 1 large leaf, or whatever amount you want)
1/2 cup of diced onion
2 cloves garlic, chopped
2 tbsp vegan butter
1/2 cup almond milk
1/3 cup almond flour
1/3 nutritional yeast
salt and pepper to taste
First, boil some salted water in a saucepan and cook the spaghetti noodles of your choice. Once done, drain and set aside.
Heat a pan over medium heat. Add a little oil and add the onions, chopped tomatoes, and chopped kale.
Turn heat to low, cover, and let sauté, stirring occasionally. You'll want the kale to wilt and get softer.
While that sautés, start the sauce by heating a saucepan over medium heat.
Add the butter and let it melt. Start whisking in the flour, then pour in the milk.
Whisk in the nutritional yeast. It will start to thicken some, so stir occasionally for a minute or two.
In the meantime, add your garlic to the kale, tomatoes, and onions.
Pour your sauce into the pan with the kale mix. Stir and let cook for a minute.
Turn the heat off and toss in your noodles. Add salt and pepper to taste.
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