A Delicious Fall Season Dish

To welcome in the fall season, try this vegan pasta dish featuring dark leafy greens and sun-dried tomatoes tossed with pasta and toasted pine nuts.

Kale and Sun-Dried Tomato Pasta with Toasted Pine Nuts

Serves 8

Ingredients:

    • 1 pound spaghetti
    • 1 bunch kale, tough stems removed, leaves chopped
    • 1 cup sun-dried tomatoes packed in olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried Italian seasoning
    • 1 cup pine nuts
    • 3 tablespoons finely chopped fresh parsley


Directions:
1. Cook pasta according to package directions. In the last 2 to 3 minutes of cooking time, add kale leaves to the boiling water. Drain in a colander.

2. Meanwhile, in a large skillet over medium heat, add sun-dried tomatoes (and the olive oil) and cook, stirring for 1 minute.

3. Stir in garlic and Italian seasoning and cook, stirring for 1 minute. Add pasta and kale and toss.

4. In a small dry skillet over medium-high heat, add pine nuts and cook, shaking the skillet, until they are just lightly browned.

5. Immediately add pine nuts to the pasta. Sprinkle with parsley and serve.


More tasty vegan dinner recipes
Coconut sweet potato fries with tahini dip

Vegan penne alla vodka

Best vegan food blogs

Tags:

Recommended for you

Comments

Comments on "Kale and Sun-Dried Tomato Pasta with Toasted Pine Nuts"

+ Add Comment


(required - not published)