Ingredients
Scale
- ½ lb fettuccine (or pasta of choice)
- 2 tbsp extra virgin olive oil
- 9 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 2 cups chopped kale
- ½ cup tahini paste
- Juice and zest of ½ lemon
- Salt and pepper to taste
- 2 tbsp nutritional yeast
- 1-2 tbsp pure maple syrup (to taste, or sub agave nectar)
- 1-2 cups reserved pasta water
- 1-2 pinches red pepper flakes (highly recommend)
Instructions
- 1. Cook the fettuccine according to package instructions; reserve 2 cups of pasta water before draining.
- 2. In a large pot, heat olive oil over medium heat. Sauté diced onions and minced garlic until translucent.
- 3. Add chopped kale and cook until wilted; stir in tahini, lemon juice, salt, pepper, and nutritional yeast.
- 4. Combine cooked pasta with the sauce, adding reserved pasta water gradually to achieve desired consistency.
- 5. Serve warm topped with red pepper flakes or crispy tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg