The Recipe Redux theme for this month was to create a recipe with 7 ingredients or less. At first, I thought that shouldn’t be too hard until I got into my kitchen. It’s actually quite a challenge! I wanted to make something that could be whipped up quickly for an easy weeknight meal but still meet the 7 ingredient rule. This vegan sausage and kale pasta is just that!
For a tasty vegetarian option, top this skillet with mozzarella cheese and place under the broiler for a couple of minutes until it melts and browns slightly. I made it this way yesterday and loved it! As for the sausage, there are many great vegan sausages available in the grocery store now. Some of my favorite brands include Field Roast and Tofurky. The recipe makes 4 servings, so our family of 2 had leftovers I can take to work with me tomorrow.
For even more 7 ingredient recipe inspiration, check out the round up of links below from my fellow Recipe Redux-ers!
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This vegan sausage and kale pasta is only 7 ingredients and can be whipped up in just 30 minutes making it a perfect option for busy weeknights! Add mozzarella for a tasty vegetarian option.
Ingredients
- 2 cups whole grain pasta shells
- 2 tablespoons olive oil
- 2 vegan Italian sausages (I used Tofurky), sliced
- 1 bunch kale, stems removed and chopped
- 1 (14.5 oz.) can fire roasted diced tomatoes
- 2 tablespoons chopped fresh basil
- 1/4 cup chopped kalamata olives
- (Optional – vegetarian): 4 ounces mozzarella cheese, sliced or shredded
Instructions
- Cook pasta according to package directions and set aside.
- In an oven-safe skillet with tall sides, add olive oil and sliced sausage. Stir fry for 2 minutes or until just starting to brown. Add the kale and cover, cook another 3 minutes.
- Remove lid and stir. Add the cooked pasta, tomatoes, basil, and olives. Cook for 5-7 minutes to heat everything well.
- For vegetarian option: sprinkle the mozzarella on top and place skillet under the broiler for 2-3 minutes, checking frequently until melted and just starting to brown. Serve immediately.
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Sarah @ The Smart Kitchen says
March 21, 2016 at 2:13 pmThis looks delicious. I’m not even sure I need the sausage…but I do have some vegan bacon in the freezer that might be interesting… 🙂
Ginger Hultin says
March 21, 2016 at 2:41 pmThis looks so delicious and healthy – love the sausage/kale combo that a veggie OR meat-eater would enjoy. Fabulous pictures, too
Jenny D says
March 21, 2016 at 5:28 pmYum! So healthy too, love it :-). I think there are some good vegan mozzarellas that could go on it too 😀
Emily @ Sinful Nutrition says
March 21, 2016 at 6:26 pmCome to momma! 😀 I think the melty mozzarella is a must for me.
Lee says
March 22, 2016 at 10:47 pmWhen do you suggest the pasta be added?
Dietitian Debbie says
March 22, 2016 at 11:57 pmGood question, Lee! Thanks for catching that. I’ve added it to the instructions above. You want to add the pasta to the skillet when you add the tomatoes, basil, and olives.
Alexandra Caspero says
March 23, 2016 at 2:53 pmOMG this looks so, so good. I’m so hungry right now and wish I had this in my fridge to grab a bowl of! 🙂 Have you tried the Field Roast sausages yet? They are AMAZING. The Italian one is so, so good. We can’t keep them in the house!
Shirley Boock says
June 12, 2019 at 7:34 pmThis was delicious, nutritious and pretty. I couldn’t find whole wheat shells so I used WW rigatoni. I had some garlic from my CSA and fresh basil so that added to the freshness. I personally don’t think it needs sausage but I had some tofurkey sausage that I wanted to try out. I’ll add mozzarella and Parmesan to my non vegan family members.
★★★★★