Spaghetti Recipe ❘ Easy Vegan Pasta with Kale and Chickpeas

These is one of my go-to recipes for a quick, healthy midweek meal though it is good enough for guests, too. We eat a lot of garlic in our family, but you can of course reduce the amount.

Ingredients

• 1 (16 ounce) package spaghetti
• ¼ cup olive oil
• 5 cloves garlic, minced
• 1 bunch kale, chopped
• 2 tablespoons nutritional yeast
• 1 (15 ounce) can chickpeas
• salt and freshly ground black pepper

Cooking Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.
2. Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.
3. Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.

Nutrition Facts

• calories692.2
• carbohydrateContent113.2 g
• fatContent17 g
• fiberContent10 g
• proteinContent24 g
• saturatedFatContent2.4 g
• sodiumContent305.1 mg
• sugarContent3 g