Today is world vegetarian day, so I thought it would be a great day to share one of my easy go-to vegetarian/vegan main dishes. It’s super flavorful and nutritious thanks to the variety of veggies included. It’s a really versatile and forgiving recipe so you can change it up and make it your own each time based on what looks fresh at the market or what you have in the fridge. In place of the kale and chard you can substitute other greens, such as spinach or collard or add other vegetables such as broccoli or mushrooms in place of the cauliflower.
I like to use Muir Glen organic tomato paste and organic diced tomatoes with basil and garlic for this recipe. This is the kind of main dish you can serve to a meat eater and they won’t even notice that it’s completely meat and dairy free. The nuts add a little protein and great texture and the sun-dried tomatoes add umami goodness. Together with the pasta it makes for a meal that is filling and satisfying, but not too heavy, which is exactly what you want . That’s why I make it over and over again. I hope you like it too. Enjoy! -Jacq
Ingredients: 4-6 Servings 3 Tbsp Olive Oil 1/2 Onion, thinly sliced 3 cloves Garlic, finely chopped 5 Leaves Kale, leaves and stems chopped separately 5 leaves Swiss Chard, leaves and stems chopped separately 2 medium Carrots, sliced into coins and tops chopped 3/4 cup chopped cauliflower 1/4 cup Broth 1/4 Teaspoon Oregano Pinch of Chili Flakes Pinch of Salt & Pepper 2 Tbsp oil-packed sun-dried tomatoes, drained and sliced (about 5 halves) 1 Tbsp Tomato Paste 1 can Diced Tomatoes 1/4 cup Red Wine 3 Tbsp Italian Parsley, chopped 1/2 cup Chopped Pecans or Walnuts 1 package whole grain or gluten-free pasta (1 lb. or 500g)
1. In a large sauté pan slowly cook onions in olive oil over medium low heat, stirring occasionally. Meanwhile prep the vegetables then place a large pot of salted water for pasta on to boil. The water should be salty like the ocean.
2. When onions begin to caramelize, after about 10 min, add the garlic, kale and chard stems, carrot slices, cauliflower and broth. Raise heat to medium and sauté about 3 minutes until the stems begin to soften.
3. Add the spices, kale and chard leaves, carrot tops, diced tomatoes, tomato paste, sun-dried tomato, and wine and stir. Lower heat to medium-low.
4. When the pasta water begins to boil cook pasta according to package directions. Reserve 1/2 cup pasta water when draining and add to the veggies along with half of the italian parsley. If sauce seems too watery turn up the heat for a minute or so to reduce.
5. Add the cooked pasta to the sauce and toss. Taste and add salt and pepper if needed. Drizzle with a bit more olive oil, if desired. Pour into a serving bowl, top with nuts and remaining parsley. Drizzle with a bit more olive oil, if desired, and serve immediately. Bon appetit!