If you're looking for a quick and easy meal, here it is. I make many versions of this dish but this combination is my favorite. It's bright, flavorful and everyone that I've made it for, vegan or not, loves it.
Cook Time: 25 Minutes
Makes: 4 Servings
1/2 a 16 oz. box of rotini pasta (cooked and drained)
1 bunch of kale chopped
2 portobello mushroom caps sliced
1 14 oz. can of quartered artichoke hearts drained
1 cup of sun dried tomatoes chopped (I use the ones NOT packed in oil but use whatever you can find, if you do use the ones in oil be sure to adjust the amount of oil you use for cooking)
2 garlic cloves minced
2-3 tbs of fresh basil chopped
1/4 tsp of red pepper flakes
1-2 tbs of nutritional yeast
1/2 a lemon
4 tbs of extra virgin olive oil plus more for drizzling
salt and pepper to taste
First cook the pasta according to the package instructions, drain and set aside.
Bring a large skillet over medium heat and add in the extra virgin olive oil, mushrooms, garlic and sun dried tomatoes. Cook for 3-4 minutes. Then add in the kale, artichoke hearts and cook for an additional 2-3 minutes or until the kale is wilted.
Now add in the pasta, basil, red pepper flakes, nutritional yeast and drizzle with extra virgin olive oil (I usually add about 2-3 tbs of oil).
Squeeze in your desired amount of lemon juice and add salt and pepper to taste.
What's on my cutting board......
The finished product....Look at those colors!