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Pasta bowls are the most practical meal you could ever wish for. Today we are taking it to another level. We are making a pasta with kale which is not only super tasty but incredibly healthy as well.
Lately, I've been using and abusing kale in my meals. It has a high nutritional value, which puts it on top of my list of ingredients. You get so many good benefits from it, is widely accessible, super affordable and to use kale you just need to cut the leaves. No peel, no seeds, no nothing getting in our way!
Aside from its benefit, kale is really versatile and you can cook it in many different ways. You can make something as simple as kale chips, or just throw some leaves in a smoothie, or mix it with pretty much any other veggie to make something amazing. Just like we are doing today, mixing pasta with kale and a bunch of vegetables and spices.
One of the main reasons behind my slight kale obsession is the fact that I feel great after eating it, physically but mentally as well. I know I just stuffed my face with healthy food, so my belly is satisfied and my mind is at ease.
Some people believe healthy and vegan is a synonym of boring.
A colourful bowl of pasta with kale and red peppers will prove them wrong. Here are the main and delicious ingredients you'll find on your plate:
And to make our recipe even better: sauce!
The sauce is very simple since we already have a lot of flavour from the veggies. We just need to mix tomato sauce with Italian herbs and add a pinch of salt.
This is the kind of recipe everyone can enjoy, vegans and non-vegans. I love it because it allows us to open the conversation of what veganism really is about.
Recently, the saying nothing tastes as good as vegan feels became very popular. There's a good reason behind it. When you consciously care about what you put in your body, about animals and the planet we live in you deepen your connection with the environment. Which, in turn, creates an enormous sense of fulfilment.
Personally, it took me a while to really dive into such sensation. I had been a vegan for quite a while before realising there was an emotional connection tied to my new lifestyle. I call it a lifestyle and not diet because being vegan doesn't stop in the kitchen.
When I started off being vegan it was about the diet because I saw all the benefits it entitled for both, my health and the environment. Learning about it made me realise the impact of our actions and soon after I found myself reducing the amount of waste I produced and avoiding the use of plastic wherever possible. I created a completely new lifestyle.
It's not just about the food, living in harmony with the environment brings a lot of happiness to one's life.
For the vegetables
For the sauce
For the garnish
For the pasta
|Amount Per Serving|
|Calories 692||From Fat 104|
|% Daily Value*|
|Total Fat 12g||17.8%|
|Saturated Fat 2g||8.1%|
|Trans Fat 0g|
|Total Carbohydrate 115g||38.3%|
|Dietry Fiber 15g||61.5%|
|Vitamin A 3168.85IU||63.4%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.64mg||32.1%|
|Vitamin C 68.09mg||113.5%|
|Vitamin D 0IU||0%|
|Vitamin E 2.68mg||8.9%|
|Vitamin K1 147.74µg||184.7%|
|Folic Acid 0µg|
|Pantothenic acid 1.33mg||13.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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