Creamy Tomato Pasta with Mushrooms and Kale
Ingredients
- 150g pasta of choice
- 1/2 large onion, chopped
- 150g mushrooms, chopped
- 150g fresh cherry tomatoes, chopped
- 1/2 can canned tomatoes
- 1/4 can coconut milk
- 1 tbsp tamari
- 1/2 tsp smoked paprika
- 1/2 tsp onion salt
- 1/4 tsp cumin
- 1 can kidney beans, drained and rinsed
- 2 cups kale, de-stemmed and chopped
Preparation
Cook the pasta according to packaging instructions
Meanwhile, add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until the mushrooms soften
Then, add the cherry tomatoes, canned tomatoes, coconut milk, tamari, smoked paprika, onion salt and cumin
Cook, stirring frequently, on a low-medium heat for around 3-4 minutes, then stir in the cooked pasta, kidney beans and kale and cook until the kale wilts (around 2 minutes)
