Start by making the Vegan Italian Sausage Crumbles. Meanwhile, add raisins to a small bowl then cover with boiling water and set aside until pasta has cooked. 8 ounces whole wheat penne pasta (Substitute gluten-free pasta, if desired. Add pasta sauce, kale, water and bring to a boil. If the pasta seems dry, you can add a little more water to the skillet. When there are 3 minutes left until the pasta is done, add the kale. Purple or dinosaur kale would also work great. Then drain the pasta and either add it to the skillet, back into the pot, or a big bowl–some vessel big enough to incorporate it with the veggies. Finally, use a Microplane or garlic press to grate the garlic. This is perfect comfort food and a great weeknight dinner. Experiment to see what works best for your family, but don’t live in fear of kale! Season with salt and pepper. It is so simple yet so good! *Disclosure: Some of the links included in this post are affiliate links. Whole wheat pasta and colorful veggies will make this quick and flavorful dish a family favorite. I’m hesitant to start throwing around the term “superfood” because I think all foods that are whole food, plant-based are pretty super. Add the parsley, basil, … Taste and adjust the seasonings if necessary. While the pasta is cooking, pour the remaining olive oil into the pot you cooked the cauliflower in … Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Drain, reserving 1/2 cup of pasta water. It is really good! Stir in the olives and tomatoes and sauté for an additional 2-3 minutes until the kale is completely wilted. Wonderful! Penne Pasta with Kale & Vegan Italian Sausage is a healthy twist on a classic Tuscan combination. To Saute the Veggies: Add the onions to the skillet, season them with a touch of salt and pepper, and cook until they start to turn translucent. Add the kale and cook for 2-3 minutes until it just starts to wilt. of water to a boil. Transfer the pasta mixture to a 3-quart or 9- … You can choose based on your own preference. Cooking the kale first and draining it gets rid of most of the bitter taste. 3-4 cups kale, chopped; 5 cups water; 10 ounce penne pasta; Parmesan cheese; Instructions. And since it also tastes delicious as a cold pasta salad it’s perfect for lunch prep! And if you can’t find fresh kale, frozen will work great for this dish. This is one of my favorite recipes; I make it all the time. Stir in Italian seasoning. Heat ¼ cup oil in a large heavy … Whoops! The onion was way too over powering. Now add the kale and 1 cup of the starchy pasta water to the skillet. Add lemon juice and red pepper flakes, stirring to combine. Click here to receive new recipe updates! Before adding the kale to the pasta, you can either tear or chop the kale into bite-sized pieces. I believe this would be good as a main meal ~ add some Italian sausage and tomatoes...double yum! Drain, reserving 1/2 cup of the cooking water. Season with salt and pepper to taste and simmer for a few minutes, and the sauce is done! Then you can start to saute the veggies. Season with salt and pepper. It’s actually one of the easier greens to get kids to eat when served in a dish like this. I don’t recommend freezing, since the pasta will get mushy when it defrosts. In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. Use a Microplane or garlic press to grate the garlic. Letting the vegetables stick a little at the beginning will actually help them caramelize so that when you add the pasta water a light sauce forms. If the vegetables start to stick just add a few tablespoons of starchy pasta water to deglaze the skillet. Required fields are marked *, NameEmail* Stir in water and pasta; bring to a boil, stirring occasionally. I guess it had been a while since I’d made kale. 2. Cook another 3 minutes until they begin to soften. Sauté the garlic until fragrant, about 1 minute. Add the heavy cream and 1/2 teaspoon salt to the pot. Heat large pan over medium-high heat and drizzle in 1/2 T olive oil. Add garlic and stir to cook about 30 seconds. Finally, add the drained penne pasta and stir to combine. When mixture has cool down, add the Parmesan cheese and toss. Be sure to set aside two cups of the starchy pasta water. I made this for a family gathering and everyone loved it! My point is that discussing this curious vegetable in a way that made it both familiar and interesting helped my kids get over the initial “fear of the unknown.” After that, it was easy because in this dish the kale loses its bitterness, gets soft, and takes on the flavors of the herbs and spices. Once those are in the skillet you can prep the veggies and get your water boiling. Set aside the sausage and kale in a large serving bowl, cover to keep warm. just the two of us could have eaten the whole casserole, but I saved some for lunch. 3-4 times. Your email address will not be published. Add the onions and season with a pinch of salt and pepper. In a large non-stick skillet, heat olive oil over medium heat until shimmering. Warming up the kale over medium-high heat brings out its flavor, avoiding get too bitter. Chop the onion and bell pepper. I don't like soggy greens and I wasn't sure how flavorful it would be with only garlic and salt, but the reviews were all good so I took a chance. Once the pasta is done, add it to the bowl. Add to the skillet and stir a few times. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Around this time your water is also probably boiling, so go ahead and drop the pasta. (Or let soak in a bowl of cold water for 1 minute). I did add some mozzarella cheese as suggested and some chopped fresh parsley. Penne Pasta with Kale & Vegan Italian Sausage is a healthy twist on a classic Tuscan combination. Cook penne in the boiling water, stirring occasionally, for 4 minutes less than package instructed cooking time, about 5 minutes. I used less onion and garlic, but it was still a clever way to make kale enjoyable.