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Tomato & Kale Pasta

FROM THE BORGES FAMILY KITCHEN

Pasta lovers rejoice! This plant-based version is packed with nutrition and BIG on flavor. 

 

TOMATO & KALE PASTA

Serves 4

 

Ingredients:

3 cups Grandma's Go-To Tomato Sauce (recipe from The 22-Day Revolution Cookbook p.331):

1 pound ripe tomatoes, washed, cored, and chopped

1 small carrot, washed and chopped

1/2 small red pepper, washed, cored, seeded, and chopped

1/2 small green pepper, washed, cored, seeded, and chopped

1/2 small onion, chopped

1/2 teaspoon minced garlic

1/2 teaspoon dried basil flakes

1/2 teaspoon sea salt, or to taste

dash cayenne pepper

 

1 (8 ounce) package uncooked gluten-free pasta

1 handful chopped kale

sea salt, to taste

 

Preparation: 

1. Add all the tomato sauce ingredients into a blender and working in batches, blend until smooth.

2. Pour the sauce into a pot and cook at medium-low heat, stirring often for about 25-30 minutes, skimming off any foam that may rise to the top. The sauce will darken as it cooks. Taste and adjust seasoning if necessary.

3. Bring a large pot of salted water to a boil, and cook the pasta according to package instructions. 

4. Transfer the pasta to the sauce pot and toss the kale and sauce together to combine.

5. Serve and enjoy!!