Let's Eat Green

Plant Based Eating Made Easy

Jeffrey Trull

Artichoke Garlic White Sauce & Kale Pasta

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Artichoke Garlic White Sauce & Kale Pasta

  • Author: Eric Lanigan
  • Diet: Vegan
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Ingredients

Sauce ingredients:

  • 1 can Artichoke Hearts, quartered, 14.1 oz (drained)
  • 1/4 cup olive oil
  • 1/2 cup water
  • 3 Tbsp minced garlic (Or 10 peeled cloves)
  • 1 Tbsp dried sage (Can sub 12 fresh leaves or 1 Tbsp thyme)
  • 1 tsp salt
  • 1 tsp lemon juice

Pasta:

  • 1/3 bag (approx. 5 oz.) angel hair pasta (or whatever pasta you prefer)

Veggies:

  • 1 bag frozen shredded root vegetable hashbrowns (approx. 12 oz)
  • 1/2 bag frozen chopped kale (approx. 8 oz)

Instructions

  1. Boil water for pasta. If cooking a thicker pasta, consider adding the noodles sooner. Angel hair cooks in 2-4 minutes, so it can be done last.
  2. Add sauce ingredients to blender and blend till silky smooth.
  3. Add bag of frozen root vegetables and a dash of olive oil to a non-stick pan to warm.
  4. While veggies cook, add your angel hair to the boiling water (2-4 min). Stir it every so often to keep from sticking.
  5. Drain pasta through a colander, add it to your pan with the veggies, and immediately top with the blended sauce.
  6. Add the chopped kale, fold into the sauce and noodles as everything heats up (2-3 minutes) – serve hot!
  7. To dress this delicious dish up further, you can garnish it with lemon zest, fresh parsley, freshly ground black pepper, or vegan parmesan.

Notes

  • Use whatever pasta YOU prefer. I like angel hair because it cooks quickly and carries flavor brilliantly.

Recipe test page – Hearty Pad Thai

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Hearty Pad Thai

  • Author: Jeffrey Trull
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Thai
  • Diet: Vegan
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Ingredients

  • Peanut Sauce! (See recipe)
  • Chopped fresh cilantro
  • 1 cup sliced green onions
  • 1 medium onion chopped
  • 1 16oz bag frozen stir fry blend veggies
  • 1/2 16oz bag frozen broccoli florets
  • 10 oz soba noodles (sub rice noodles or spaghetti, if preferred)
  • white quinoa
  • 1 cup brown rice

Instructions

  1. Dice onion (or dump pre-diced onion) into pan with a dash of olive oil – lightly brown onion.
  2. Dump frozen veggies in.
  3. Add Peanut Sauce.
  4. For Soba noodles, boil small amount of water, cook for 4 minutes.

Notes

If you don’t want to use soba noodles, you can use rice noodles or spaghetti instead

(we can add other modification suggestions here too)

Nutrition

  • Serving Size: 4
  • Calories: 999
  • Sugar: 999
  • Sodium: 999
  • Fat: 999
  • Saturated Fat: 999
  • Unsaturated Fat: 999
  • Trans Fat: 999
  • Carbohydrates: 999
  • Fiber: 999
  • Protein: 999
  • Cholesterol: 999