An incredibly simple vegan pasta recipe with home-made pasta sauce, red kale, chick peas and cherry tomatoes.
I grew up eating pasta almost every day for dinner. I have 8 siblings, and pasta was pretty much the only thing that we would all agree to eat, plus the easiest thing for my mom to make in large quantities. Once I was old enough to make my own meals, I stopped eating it because I was so sick of it, and I wanted to experiment with other vegetarian options. It wasn’t until I was pregnant with Luna in 2010 that I fell back in love with eating a big bowl of pasta covered in delicious tomato sauce, salt and pepper.
This vegan pasta recipe was something that I randomly made one day for Apollo and Luna’s lunch, and it ended up being so simple and really tasty. I used red kale and chick peas because my kids are HUGE fans of both, but you can substitute them with a different green and protein if you want. I really liked the texture that the kale added to the pasta, plus the warm and slightly tender chick peas. I’m getting hungry thinking about it!
I kept this entirely vegan and used gluten-free pasta, but you can easily add cheese (vegan or dairy) and use a whole wheat or other type of pasta. I’m all about trying out different brands and types of pasta, especially when it comes to being gluten-free. We’ve had the most success using the gluten-free pasta from brands Tinkyada and TruRoots. I personally love the taste of whole wheat pasta! It tastes really hearty and I love the texture, but we rarely ever buy anything other than gluten-free pasta. What are your favorite brands of pasta? Do you prefer gluten-free varieties?