Description
This pasta dish is packed with plenty of vegetables and beans, making it more satisfying than and just as delicious as a traditional Italian pasta marinara.
Ingredients
Scale
- 8 ounces dry whole-grain pasta
- 2 cups thinly sliced white button or baby portobello mushrooms
- 1 (6- to 9-ounce) container prewashed fresh kale, chopped (or spinach, collard greens, frozen kale, etc. See note)
- 2 zucchini or yellow squash, spiralized or thinly sliced
- 2 cups commercial pasta sauce
- 1 (15-ounce) can no-salt-added or reduced-sodium white beans, drained and rinsed
- 1⁄4 cup nutritional yeast
Optional Flavor Additions:
- 1 (14-ounce) can water-packed artichoke hearts or hearts of palm
- 4 garlic cloves, finely chopped
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 cup julienned fresh basil, for garnish
Instructions
- Cook the pasta al dente according to the package directions.
- Sauté the mushrooms in a pan on medium heat using 1 tablespoon water to prevent sticking. After 3 minutes, add the kale and any optional flavor additions. Cook for 2 minutes, then add the zucchini. Cook for 3 more minutes. Remove from heat and set aside.
- Once the pasta is finished cooking and drained, add it back to its original pan and stir in the pasta sauce, beans, and nutritional yeast. Cook on low heat for 1 to 2 minutes to warm the sauce.
- Gently fold in the sautéed vegetables to the pot. Serve warm and with additional nutritional yeast or julienned basil on top, if desired.
Notes
If using other types of leafy greens, you will need to adjust the cooking time. Cook collard greens for 5 to 10 minutes, spinach or frozen kale for only 1 minute.
Per serving (1⁄4 of recipe): 452 calories, 26 g protein, 87 g carbohydrate, 13 g sugar, 4 g fat, 8% calories from fat, 18 g fiber, 393 mg sodium
Excerpted from THE VEGAN STARTER KIT: Everything You Need to Know about Plant-Based Eating. Copyright © 2018 by Neal D. Barnard, MD, FACC. Reprinted with permission of Grand Central Publishing. All rights reserved.
Nutrition
- Serving Size: 1