Vegan Pasta with Cherry Tomatoes and Kale
A comforting, fast and "fancy" dish that's perfect for a quick yet flavorful meal.
Servings: 4 people
Ingredients
- 1/2 lb. pasta of your choice
- 1 tbsp oil
- 1/4 red onion finely chopped
- 2-3 cloves minced garlic
- 1 pint cherry or grape tomatoes sliced
- 3/4 cup white wine or veggie broth
- 1 tbsp dried basil
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 medium bunch kale removed from stem and chopped in 1 inch pieces and gently massaged for a few seconds with touch of oil
- 1 cup marinated artichokes drained
- 3 tbsp capers optional
- Juice of 1/2 lemon
- Garnish: Red chili flakes optional
Instructions
- Put pot of water on to boil for pasta.
- Meanwhile, add oil to large pan over medium heat and once hot, add onion, stir frequently adding bit of water if pan is too dry along the way.
- Cook 5 min, add garlic and tomatoes and cook another 3 min, careful not to burn garlic.
- Add wine, basil, salt and pepper, stir, and raise heat if needed, to get bubbly. Then lower heat a bit to cook at a low simmer (just bubbly) for several min until liquid is reduced by half.
- Add kale and artichokes, stir, put cover on pan, and cook another 1 min. Uncover and stir. Kale should be bright green and slightly.
- Add sauce to cooked pasta and gently stir, adding capers and lemon juice.
- Taste and add more salt/pepper if desired.
- Serve and top with optional red chili flakes for some spicy heat!