Creamy Tomato Pasta with Mushrooms and Kale
A delicious and hearty vegetarian pasta dish featuring a creamy tomato sauce, sautéed mushrooms, and nutritious kale.
Ingredients
Pasta
- 150 g pasta of choice dry weight
Vegetables
- 1 2 large onion, chopped
- 150 g mushrooms, chopped
- 150 g cherry tomatoes, chopped
- 1 2 can canned tomatoes
- 1 4 can coconut milk
- 1 tbsp tamari
- 1/2 tsp smoked paprika
- 1/2 tsp onion salt
- 1/4 tsp cumin
- 1 can kidney beans, drained and rinsed
- 2 cups kale, de-stemmed and chopped
Instructions
- Cook the pasta according to package instructions.
- In a non-stick pan, sauté onion and mushrooms for 5 minutes until softened.
- Add cherry tomatoes, canned tomatoes, coconut milk, tamari, smoked paprika, onion salt, and cumin. Cook for 3-4 minutes, stirring frequently.
- Stir in cooked pasta, kidney beans, and kale; cook until kale wilts, about 2 minutes.
Notes
Feel free to add more spices or adjust the seasoning to taste.