Sometimes I just don’t want to make a ton of food. Or eat a pasta meal all week long, it’s normally just a passing fancy. Normally after a run I want to carb up – like I ran 13 miles or something (which I haven’t – 5ish but not 13 yet). The easiest way to get your carb on without going overboard is using your smallest pot so you can’t fit a ton of pasta then going overboard on the veg. Here is my super-easy Eating for One Slow Sauteed Garlic and Kale Simple Pasta.
This pasta dish is for the garlic lover, and the person who doesn’t need a sauce. I am a huge garlic lover, which you should know by now – I use it liberally – so this dish is full of it. I used to make this same type of dish pre-veg, when I was able to eat real cheese – when I could afford to buy cheese (because vegan cheese is super-duper expensive). Anyway, this dish uses a ton of garlic cloves, sliced really thin with my sharpest knife and heated in a couple tablespoons olive oil. I heated the oil while I did the garlic then tossed it in and let it slowly saute while I cleaned and sliced the kale. By the time the kale was ready the garlic slices were nicely browned – almost chip-like. I poured in some veg stock then added the kale and let it go until all the liquid was gone and the kale was nice and soft. The pasta was just one serving and broken in half – the best way to make your eyes think that your getting / eating more than you really are. Breaking the noodles in half and cooking. Once it was all done I drained the noodles and added a small drizzle of olive oil and mixed then added it to the kale pan and mixed. This was so good but I was really missing the parmesan cheese I used to add to this dish – I had a small freebie packet of vegan Go Veggie! Parm cheese – oh. Gosh. It was so closely flavored to the real deal. Man! I ate this up and had to fight myself from making another round!
Start by pouring olive oil in a saute pan and turning to just under medium heat. Slice cloves of garlic very thin then dump into oil and stir. Wash and slice kale thinly and set water to boil. Once garlic is browned turn up heat to medium-high and add veg broth, kale, thyme, and pepper and mix. Cook kale until all liquid is gone. Drain noodles then drizzle oil over noodles then mix with veggies. Enjoy as is or add vegan parm for that extra kick. Enjoy!
2 Tbsp Pompeian Olive Oil
6 Large Cloves Garlic, sliced
2 1/2 C Kale, sliced
1/2 C Veg Broth
1 Tsp Thyme
1/2 Tsp Black Pepper
1 Serving Ronzoni Gluten-Free Spaghetti Noodles
1 Tbsp Pompeian Olive Oil
2 Tbsp Go Veggie! Vegan Parmesan Cheese
1. Heat two tablespoons oil over mediumish heat.
2. Slice garlic thinly then add to oil. Mix and let cook. Set water to boil for noodles.
3. Wash and slice kale. Once garlic is browned add broth, kale, and spices and mix. Break noodles in half then add to boiling water.
4. Cook noodles until just tender then drain. Dump back into pot and drizzle with one tablespoon oil and mix.
5. Add noodles to kale pan and mix.