by happykatie
American, Dinner, Vegetarian, Winter
Spicy kale and creamy tomato pasta
Spicy kale and creamy tomato pasta
Spicy kale and creamy tomato pasta
Description
Dinnertime comes in a frantic hurry some evenings. Whether it’s been a busy weeknight or a packed weekend, we clutch onto our quickie meal standbys like cherished (and tasty) friends.
While I myself am an omnivore, I keep a vegetarian kitchen for my vegetarian family – which gives an extra need for fast and scrumptious meals with high calcium and protein content.
Here is a long lasting, healthy and easy pasta dish favorite that, had I not been feeling adventurous when I found it in its first iteration, I never in a million years would have tried this flavor combination.
Americans have a weird relationship to peanut butter, choosing mostly to slather it on bread and occasionally dip apple slices into it. This has always been a mystery to me as peanut butter lends a sophisticated creaminess to most any savory dish when used in moderation.
So behold – a new triumvirate of awesomeness for every in-a-hurry-for-dinner kitchen (vegetarian like mine or otherwise): kale, peanut butter and tomatoes.
Servings
4
Ingredients
1 lb of pasta (we like large shells to hold in the sauce)
1 bunch of fresh chopped kale
1 clove finely minced garlic
15 oz of tomato juice (unsweetened canned - or juice your own)
2 Tbsp of creamy peanut butter (unsalted)
1 - 2 tsp of Asian chili garlic sauce (to taste)
(optional) 3 chopped tomatoes
Preparation
Boil and drain your pasta as directed, then return to pot.
In a separate sauce pan, simmer your tomato juice with the minced garlic and kale on medium heat for 8 minutes.
Stir in your peanut butter and simmer for another 2-3 minutes.
Add chili garlic sauce to taste and stir well, then pour over your cooked pasta and gently fold together.
I am a tomato fiend, so I love topping this dish with tasty fresh tomatoes.
Source(s)
Garden of Vegan cookbook by Sarah Kramer
Notes
Be sure to use high quality unsalted peanut butter - skip the oily Jiff and go for a more natural brand (or grind your own!) to keep things tasting their best.
Don't have any Asian chili garlic sauce in the fridge? You can make your own (check out this recipe here: http://vietworldkitchen.typepad.com/blog/2007/10/homemade-chili-.html) or substitute with sriracha sauce.
