Wednesday, January 9, 2013

recipe: rustic pasta with kale, mushrooms, and sweet onions



This recipe came from a desire to make a quick, easy meal that was filling, yet light, as well as earthy and delicious. And of course, healthy and completely vegan.

 I've been trying to use my cast iron skillet more often. I just conditioned it and the shiny black coating has been begging to be used again. So, I mixed this recipe up in it. I love how evenly cast iron cooks and how well it stays heated. This recipe could easily be done in any type of pan.




Rustic Pasta with Kale, Mushrooms, and Sweet Onion
serves 2

1/3 box of whole wheat spaghetti noodles
1 portabella mushroom, chopped
1 small sweet onion, diced
2 c chopped kale
1 clove of garlic, finely chopped
2 T Earth Balance buttery spread, or any other non dairy "butter"
1 t crushed red peppers (if you are sensitive to spicy foods, only use 1/2 t or less)
salt and pepper to taste

Begin by boiling water, add pasta once the water comes to a rapid boil. Cook pasta for 5 minutes or until al dente.Heat the cast iron skillet on medium heat. Add in the Earth Balance, onion, garlic, and mushroom. Saute until soft and golden, about 5-7 minutes. Add in the cooked, drained pasta, kale, crushed red pepper, salt and pepper. Mix and let cook for another 5-7 minutes until the kale is slightly wilted.


This is a truly simple recipe that really shows of the beauty and flavor of each individual ingredient.



I hope you enjoy this simple meal as much as I did!

xo, Brooke

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