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 …