Categories: Pasta

Ingredients

• 2 cloves garlic
• 2 tbsp diced shallots
• 1 (8 oz) box quinoa pasta
• 15 cups chopped kale
• 1/2 cup sun dried tomatoes
• 1/2 tsp red pepper flakes
• 2 tbs tahini
• 1 cup nutritional yeast

Directions

1. Sauté garlic and a little shallot together with the freshly-rised kale. (If you’re using frozen kale, sauté in low or no-sodium veggie broth).

2. As the greens and quinoa or quinoa pasta are cooking, throw them into the pan with the garlic and shallot.

3. Rehydrate sun-dried tomatoes in hot water.

4. Just before serving, throw 1 cup of nutritional yeast, 2 tbsp of tahini, and a small amount of red pepper flakes into the pan with the sun-dried tomatoes.

5. In place of salt, try a squeeze of lemon or a dash or pepper.

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