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Vegetarian Kale Pasta

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How to Make Vegetarian Kale Pasta

This one-pan vegetarian pasta calls for soy-based veggie crumbles that provide the same texture and flavor as ground beef. You could also make this dish vegan by using a non-dairy yogurt. Everything cooks together in one pan making clean up a breeze—perfect for a weeknight meal!


10 min prep time


30 min cook time


6servings


1 1/3 cups

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Step-By-Step Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. 

  2. Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

  3. Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes. 

  4. Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

  5. Remove the pan from the heat and stir in the Greek yogurt. Serve hot.

CKD Non-Dialysis
CKD Dialysis
Kidney-Friendly
Fiber Focused
Comfort Food
Easy Pantry Recipes
Vegetarian
Vegan
One Pot
Main Dish
Dinner
Quick & Easy
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Nutrition facts

6 Servings



  • Serving Size

    1 1/3 cups


  • Amount per serving



    Calories





    250

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.5g

      3%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    320mg

    14%

  • Total Carbohydrate
    38g

    14%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      3g
    • Added Sugars
      0g

      0%

  • Protein
    17g

  • Potassium
    462mg
    10%

Ingredients

olive oil
1 tbsp

diced onion
1 cup

meatless ground “beef” crumbles (from frozen section)
12 oz

water
1/3 cup

Italian seasoning
2 tsp

Red Chili Flakes
1 tsp

low sodium vegetable broth (divided use)
4 cup

whole wheat bowtie pasta
8 oz

kale (chopped)
2 cup

Plain Nonfat Greek yogurt
6 tbsp

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