Parmesan Pasta with Sautéed Kale ( Plant Based, Gluten Free)

So I’m kind of addicted to this corn pasta. It was tough finding a gluten free pasta I enjoy and doesn’t cause me to feel bloated after eating it. When I need a quick lazy meal I turn to pasta.

This was quite tasty and it’s made of minimal ingredients. As always I don’t like to add a ton of random seasonings to a dish when using a few simple ones works just fine.

If you are plant based and miss parmesan cheese you can easily make it out of nuts and nutritional yeast.

Ingredients :

1 large handful of kale rinsed and chopped

1 teaspoon minced garlic

1/2 tablespoon oil of choice or omit oil if you follow oil free

1/3 cup almonds

1/3 cup cashews

2 tablespoon nutritional yeast

Sea salt to taste

Optional vegan butter

Directions :

Prepare pasta as per package instructions. While pasta is being made add the nuts amd nutritional yeast pinch of sea salt to a high speed blender or food processor. Grind both nuts into flour with nutritional yeast. Do not over process otherwise you will end up with a nutritional yeast nut butter. Set parmesan cheese to the side. In a pan add in the oil and garlic and kale and saute until fully cooked. Once pasta is done strain it and add it to a mixing bowl. Add in the kale and parmesan cheese. I added a teaspoon of vegan butter and sea salt to taste. If you do not want to use vegan butter then save a bit of the pasta water and add it to the kalw and pasta. You need the parmesan cheese to stick to the pasta. I added about 3 tablespoons of parmesan cheese to my pasta. Add how much or how little you like. Mix well. Serve emmediately.


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