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Vegetarian Kale Pasta
10 min prep time
30 min cook time
6servings
Recipe by
DaVita
Photo by
DaVita
How to Make 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!
10 min prep time
30 min cook time
6servings
1 1/3 cups
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Step-By-Step Instructions:
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Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender.
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Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.
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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.
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Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.
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Remove the pan from the heat and stir in the Greek yogurt. Serve hot.
Nutrition facts
6 Servings
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Serving Size
1 1/3 cups
- Amount per serving Calories 250
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Total Fat
6g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 320mg
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Total Carbohydrate
38g
- Dietary Fiber 5g
- Total Sugars 3g
- Added Sugars 0g
- Protein 17g
- Potassium 462mg
- Phosphorous 270mg
Ingredients
olive oil
1 tbsp
diced onion
1 cup
meatless ground "beef" crumbles (from frozen section)
12 oz
water
1/3 cup
Italian seasoning
2 tsp
Red Chili Flakes
1 tsp
low sodium vegetable broth (divided use)
4 cup
whole wheat bowtie pasta
8 oz
kale (chopped)
2 cup
Plain Nonfat Greek yogurt
6 tbsp
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