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Vegetarian Kale Pasta

Vegetarian Kale Pasta
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
Summary
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!
  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    6 Servings
  • Serving size
    1 1/3 cups
Dinner Easy Pantry Recipes Main Dish One Pot Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/3 cups
  • Amount per serving Calories 300

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 350mg
  • Total Carbohydrate 40g
    • Dietary Fiber 8g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 19g
  • Potassium 390mg
  • Phosphorus 270mg
Dinner Easy Pantry Recipes Main Dish One Pot Quick & Easy Vegetarian CKD Dialysis CKD Non-Dialysis High in Fiber Kidney-Friendly
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • diced onion
    1 cup
  • frozen meatless ground "beef" crumbles, such as Morning Star Farm
    12 oz
  • water
    1/3 cup
  • Italian seasoning
    2 tsp
  • low sodium vegetable broth (divided use)
    4 cup
  • whole wheat bowtie or other shaped pasta
    8 oz
  • chopped kale
    2 cup

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Directions

Directions

  1. Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

  2. Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

  3. Remove the pan from the heat and stir in the Greek yogurt. Serve hot.

Reviews

Reviews

Write a Review
  • Recommended

    This recipe was easy to make and delicious to eat! Smells great cooking! I would make it again for a yummy quick meal. The ingredients did not list crushed red pepper flakes or nonfat Greek yogurt, but they are in the directions to add to the recipe. Please edit the recipe and add the amounts to use for each. I added a teaspoon of chili flakes and 1/2 cup yogurt.

  • Recommended

    You call it vegetarian but it has chicken stock in it. Oops. But I still recommend the recipe. Please fix that error. It's so easy to use vegetable stock. Thanks.