So this is my third pasta post in the just over half of Vegan MOFO… maybe that should have been my theme 🙂 . I promise I’ll be back with more desserts and other exciting things soon!
But I’ve been trying to add lots and lots more greens into my diet lately. I’ve got Vitamix containers full of greens every day, big salads, and lots of kale. Today I needed something to go with the greens, so that’s where the pasta came in.
This was a very quick (less than 20 minutes total) thrown-together dish, so I don’t have an exact recipe ~ but I can tell you what to do!
Put the pasta on to cook – I used about 6 oz. While that’s cooking, chop the kale and massage it with a little lemon juice, olive oil and salt. Add some smoked paprika and nutritional yeast and massage together.
Blend together the pasta sauce: about 2 tablespoons tahini, 1/2 inch fresh ginger, 1 tablespoon apple cider vinegar, 1 tablespoon tamari, and a dash of nutritional yeast. Add water to get the desired consistency (it doesn’t take much!).
Drain the pasta and stir the sauce into it. Place the greens in a dish and add chopped kalamata olives and sliced scallions, and top with the pasta. Yum!