Sweet Potato & Kale Pasta

This dish is full of great flavors that complement each other perfectly. Plus, it’s very photogenic!

I don’t know how to describe this pasta other than YUM!! The blend of flavors & textures work together wonderfully. It’s a dish I would pay big money for at a nice Italian restaurant, but the ingredients are actually very common and economical! Plus, it’s a classic crowd-pleaser in my house, so if you’re looking for something impressive and easy, or satisfying and filling for everyone, try this recipe!

Ingredients:

• 12 ounces medium shell pasta (or any small pasta)
• 4 tbsp olive oil
• 3 small sweet potatoes
• salt & pepper
• 1/2 medium red onion
• 5 garlic cloves
• 2 cups chopped kale leaves
• 1/4 cup vegetable stock
• 2 tbsp white balsamic vinegar
• 1/2 cup pine nuts

Method:

• Veggie prep: Cut the sweet potatoes into about 1/4″ cubes, slice the red onion, mince the garlic, and chop the kale leaves (pictured).
• Cook the noodles in a large stockpot following the al dente instructions.
• Meanwhile, sauté the sweet potatoes in a large pan with 2 tbsp of olive oil, and season with salt & pepper for about 10 minutes. Stir occasionally and transfer to a plate when tender on the inside.
• Use the remaining olive oil to sauté the onion and garlic for about 2 minutes.
• Stir in the kale, vinegar, and vegetable stock. Sauté for 3 more minutes.

• When the pasta is ready and drained, add the kale mixture, sweet potatoes, and pine nuts to the stockpot with the pasta.
• Garnish with vegan parmesan cheese & enjoy!

Sweet Potato & Kale Pasta

This pasta is full of flavor & can be enjoyed hot or cold for days!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 6

Calories 445 kcal

Ingredients

  

1x2x3x

• 12 oz medium shell pasta or any small pasta
• 4 tbsp olive oil
• 3 small sweet potatoes
• salt & pepper
• 1/2 medium red onion
• 5 cloves garlic
• 2 cups chopped kale leaves
• 1/4 cup low sodium vegetable stock
• 2 tbsp white balsamic vinegar
• 1/2 cup pine nuts

Instructions

 

• Veggie prep: Cut the sweet potatoes into about 1/4" cubes, slice the red onion, mince the garlic, and chop the kale leaves (pictured).
• Cook the noodles in a large stockpot following the al dente instructions.
• Meanwhile, sauté the sweet potatoes in a large pan with 2 tbsp of olive oil, and season with salt & pepper, for about 10 minutes. Stir occasionally and transfer to a plate when tender on the inside.
• Use the remaining olive oil to sauté the onion and garlic for about 2 minutes.
• Stir in the kale, vinegar, and vegetable stock. Sauté for 3 more minutes.
• Add sweet potatoes, kale mixture and pine nuts to the stockpot with the cooked pasta.
• Garnish with vegan parmesan cheese. Enjoy & share!

Nutrition

Calories: 445kcalCarbohydrates: 61gProtein: 11gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 93mgPotassium: 520mgFiber: 5gSugar: 6gVitamin A: 11477IUVitamin C: 24mgCalcium: 98mgIron: 2mg

Tried this recipe?Let us know how it was!