Vegan Spicy Kale and Romesco Pasta
Ingredients
Romesco sauce
- 4 Small Roma tomatoes
- 2-3 Roasted red peppers
- 3 Cloves of Garlic
- 1 C. Almonds, raw
- 1 Slice of Bread, vegan
- 2 Tbsp. Parsley
- 1 Tbsp. Lemon juice
- 2 Tbsp. Olive oil
- 1 tsp. Smoked paprika
- Salt and Pepper to taste
Other components
- 3 C. Kale, chopped
- 1 tsp. Red pepper flakes
- 1/2 tsp. Salt
- 1 Box Pasta of choice
Preparation
Start heating water for the pasta and cook according to package instructions
Make the romesco sauce by placing all sauce ingredients into a food processor or blender and blend on high, scraping down the sides as needed until smooth, which may take a few minutes
Add the sauce to a small saucepan and heat on low, stirring occasionally until hot and bubbly, about 5-10 minutes
While the sauce is heating and pasta is cooking, sauté the kale by heating olive oil in a non-stick pan on medium high, adding garlic and kale, then red pepper flakes and salt, and cooking for 2-4 minutes until softened, reducing heat as needed, then remove from heat
When pasta is ready, drain it, return to the pot, add kale and romesco sauce, toss to coat, and serve immediately
Notes
Trying to eat more plants? Check veganbowls.com for more recipes and blogs to support your journey
