Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lemon kale with orecchiette - vegan. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Lemon Kale with Orecchiette - Vegan is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Lemon Kale with Orecchiette - Vegan is something that I’ve loved my entire life. They are fine and they look fantastic.
This recipe is vegetarian, and easily vegan and easily gluten free. For the Love of Pasta You'd hardly know it by the few pasta recipes I've shared on Vanilla And Bean, but I absolutely am a fan. If you're a newly veganed looking for a quick healthy meal or a veteran vegan looking for something a little lighter after the holidays… I think you'll like this one.
To get started with this recipe, we must prepare a few ingredients. You can cook lemon kale with orecchiette - vegan using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Kale with Orecchiette - Vegan:
- Prepare 1/2 sweet onion, diced
- Prepare 1 bell pepper, sliced
- Get 1/4 cup olive oil
- Take 1 zest of 1 lemon
- Make ready 1/4 cup lemon juice
- Make ready 1 tsp salt
- Prepare 3 cup kale, cut into strips
- Prepare 2 cup orecchiette pasta, cooked
The pasta sauce is not loaded with cream. Butter, lemon and pasta cooking water makes enough sauce to coat the pasta and the veggies. Stir in a big handful of spinach and a large squeeze of lemon juice! Then, fold in the cooked pasta and a bit of the starchy pasta water.
Instructions to make Lemon Kale with Orecchiette - Vegan:
- This vegan dish can be served as a side or entree depending on portion size.
- Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.
- Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.
- Add pepper slices. Continue cooking until onion starts to carmelize.
- Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.
- Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.
Finish it all with feta, capers, and a sprinkle of red pepper flakes. For a vegan option, add pesto instead of the cheese. Season the tomatoes with black pepper and salt and sauté in a pan over medium-high heat with the olive oil. Add the fresh greens, garlic, lemon juice and olive oil into the food processor and pulse a few times to obtain a mash. Add Dijon, chili flakes, salt and pine nuts, and pulse a few more times to incorporate.
So that is going to wrap this up for this exceptional food lemon kale with orecchiette - vegan recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
