Easy Vegan Pasta with Kale and Chickpeas recipe

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Ingredients

1 (16 ounce) package spaghetti
¼ cup olive oil
5 cloves garlic, minced
1 bunch kale, chopped
2 tablespoons nutritional yeast
1 (15 ounce) can chickpeas
salt and freshly ground black pepper

Nutrition Info

692.2 calories
carbohydrate: 113.2 g
cholesterol: : -
fat: 17 g
fiber: 10 g
protein: 24 g
saturatedFat: 2.4 g
servingSize: -
sodium: 305.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.

  2. Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.

  3. Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

These is one of my go-to recipes for a quick, healthy midweek meal though it is good enough for guests, too. We eat a lot of garlic in our family, but you can of course reduce the amount.

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