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.
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.
Remove the pan from the heat and stir in the Greek yogurt. Serve hot.
6 Servings
Reviews & Ratings
Recommended
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