Categories: Pasta
Ingredients
- 2 cloves garlic
- 2 tbsp diced shallots
- 1 (8 oz) box quinoa pasta
- 15 cups chopped kale
- 1/2 cup sun dried tomatoes
- 1/2 tsp red pepper flakes
- 2 tbs tahini
- 1 cup nutritional yeast
Directions
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Sauté garlic and a little shallot together with the freshly-rised kale. (If you’re using frozen kale, sauté in low or no-sodium veggie broth).
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As the greens and quinoa or quinoa pasta are cooking, throw them into the pan with the garlic and shallot.
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Rehydrate sun-dried tomatoes in hot water.
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Just before serving, throw 1 cup of nutritional yeast, 2 tbsp of tahini, and a small amount of red pepper flakes into the pan with the sun-dried tomatoes.
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In place of salt, try a squeeze of lemon or a dash or pepper.