Low-glycemic and vegan pasta, kale and mushrooms
- 240g pasta
- 200g baby chestnut mushrooms
- 200g black kale
- 2 tablespoons tomato puree
- 1 teaspoon harissa paste
- ½ teaspoon cumin
- 1 medium shallot, finely chopped
- 1 fat garlic clove, finely chopped
- 2 teaspoon olive oil
Add pasta to a large pan of salted, boiling water. Cook for 8 minutes or until al dente, then drain.
While the pasta is cooking, heat olive oil in a large lidded non-stick pan over medium heat.
Fry shallots until softened, then add mushrooms, tomato puree, harissa paste and garlic. Fry for three minutes, stirring frequently.
Add kale, then season with a pinch of salt and black pepper and stir thoroughly. Put the lid over the pan. Turn the heat down to a simmer and cook for three to five minutes or until the kale is tender.
Serve kale and mushroom stew over pasta. Garnish with parmesan cheese if desired.
Add tofu or other protein of your choice for a protein boost
- Serving Size: Per Serving
- Calories: 299kcal
- Sugar: 4.9g
- Sodium: 42mg
- Fat: 4.6g
- Saturated Fat: 0.65g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5.8g
- Protein: 12g
- Cholesterol: 0g
Keywords: Pasta, Kale, Mushrooms, Vegan