Calories: 187kcal
Ingredients
- 12 oz. capellini dried pasta
- 2 tablespoons extra virgin olive oil
- ½ medium onion chopped (about 1 cup)
- 3 cloves of garlic minced
- 1 8 oz. package of whole crimini mushrooms sliced (for faster prep you can purchase them sliced, I prefer to slice my own)
- 1 tablespoon dried Italian seasoning
- 1 ¼ cup vegetable stock
- ¼ cup tomato paste
- ½ cup sun-dried tomatoes
- 3 ½ to 4 cups chopped kale you can use spinach
- sea salt and pepper to taste
- crushed red pepper flakes optional
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta is cooking chop the onions, mince the garlic, clean and slice the mushrooms, clean and chop kale if needed, I purchased pre cut kale.
- In a large skillet heat olive oil over medium-high heat. Add the onions and saute until onions are translucent, about 2 minutes. Add garlic, mushrooms and Italian seasoning to skillet and continue to saute about 1 minute longer.
- Add one cup of the vegetable stock and tomato paste to skillet, whisk to combine, add in the sun-dried tomatoes and kale, reduce heat and simmer 3 to 5 minutes. Kale should be soft and wilted. Add in the remaining vegetable stock.
- Carefully drain pasta and add to the skillet, toss to coat.
- Season with salt and pepper to taste. Add in the red pepper, toss, garnish.
- Serve immediately and enjoy!
Nutrition
Serving: 1.5 | Calories: 187kcal | Carbohydrates: 33.1g | Protein: 7g | Fat: 3.6g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 76.7mg | Fiber: 3.1g | Sugar: 4.2g
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