Tomato Penne, Sun-dried Tomatoes and Dinosaur Kale

This recipe came about as I continued to make dishes featuring colored pasta. It all started with one dish, but then I felt continuously inspired to use colorful pasta in my meals. All the pasta I used during this phase was colored naturally, using all-natural ingredients, no chemicals, and of course, no animal products — I double-checked. For this particular dish, I wanted to create something colorful, where the flavors would also compliment each other, and it would also be simple to make. I’m realizing that this is becoming my cooking style (to an extent). Dishes that feed many of the senses at once, but aren’t overly complicated to make. They may look complicated. They may sound complicated. They may even taste complicated. But they probably won’t be too complicated. I think this style stems from me being an amateur chef with absolutely no kitchen training whatsoever, but liking my food to feel decadent at times, because I can also be fancy like that.

Tomatoe Penne, Sundried tomatoes and dino kale

What You’ll Need:

  • 1 package of naturally red or orange colored pasta — I used the Barilla brand.
  • 2 cups of dinosaur kale, chopped (curly kale or spinach can also be used)
  • 1 1/2 cup of sun-dried tomatoes, chopped
  • 1 1/2 cup frozen peas
  • 2-3 cloves of garlic, chopped slightly thick (you can also mince the garlic but for this dish I tried leaving the pieces chunkier)
  • 1/4 cup fresh parsley, minced
  • 2 teaspoon onion powder
  • 2 teaspoons oregano
  • 2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • Large mixing bowl

What to Do:

  1.  Prepare penne according to instructions. Prepare enough pasta for approximately 3-4 cups worth. Set aside.
  2. Heat a skillet on low heat with 1 tablespoon olive oil.
  3. Once the oil is hot, add chopped garlic. Saute for approximately 1-2 minutes.
  4. Add frozen peas and continue to saute for another 3-4 minutes, stirring to avoid burning.
  5.  Add chopped kale to skillet and saute garlic, peas and kale until kale is wilted and peas are cooked through. Remove from heat.
  6. In a large mixing bowl, add cooked penne, garlic, peas and kale mixture, sun-dried tomatoes, onion powder, oregano, fresh parsley, and 1 tablespoon olive oil.
  7. Toss all ingredients together.
  8. Transfer to a serving dish and top with nutritional yeast.

 

 

Date posted on Instagram: 7/6/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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