CREAMY SUN-DRIED TOMATO AND KALE PASTA
I am always on the lookout for quick and healthy pasta sauces and this recipe is a keeper. The flavor of sun-dried tomatoes and basil leaves makes a great combination and you can adjust the amounts depending on your preferences. I served it with pasta that was made from an ancient wheat called Khorasan wheat.
The recipe can be found at the recipe blog “Plant Based Jane”: Creamy Sun Dried Tomato & Kale Pasta. I did not use vegan butter or spray oil.
What is an "ancient grain?"
The Whole Grains Council loosely defines ancient grains as "grains that are largely unchanged over the last several hundred years.” They have not been modified or cross-bred and they pre-date modern agriculture.
Ancient grains in the wheat family include:
-Einkorn: the oldest known wheat which is wild and has never changed
-Emmer (also known as Farro), Khorasan (commercial name “Kamut”), and Spelt came from hybridization in nature
-Freekeh and Bulgur are often included in the list of ancient grains. They are not actually varieties of wheat rather their name describes an ancient process of preparing wheat berries. Freekeh is wheat that is picked when immature and green, then roasted and cracked. Bulgur is wheat that is precooked, dried, then ground into different sizes.
Ancient grains and pseudograins that are not in the wheat family includes:
-barley, millet, amaranth, teff, sorghum, buckwheat, and quinoa
What is wrong with modern wheat?
Humans have extensively hybridized wheat in order to increase crop yield. In doing this, it no longer resembles ancient wheat. Modern wheat is higher in gluten, lower in nutrients, and some are concerned it is more difficult to digest.
Which grains have gluten?
All types of Wheat, Barley, Rye, and Triticale (hybrid of wheat and rye)
What are some of the medical problems caused by wheat or gluten?
-Celiac disease: autoimmune disorder that can occur in genetically predisposed people where eating gluten causes damage to the intestines
-Wheat allergy: actual allergic reaction to wheat
-Wheat “sensitivity”: wheat or gluten cause adverse symptoms such as abdominal discomfort, bloating, diarrhea, "brain fog,” fatigue, or joint pain and they don’t have Celiac disease or true wheat allergy
CREAMY SUN-DRIED TOMATO AND KALE PASTA
Ingredients
Pasta Sauce:
2 1/2 cups dried pasta (I used 12 oz box Kamut pasta)
1 1/2 - 3/4 cups plant milk (I used 1 3/4 cup unsweetened soy milk)
1/3 cup sun-dried tomatoes, around 8 pieces
1/2 white onion (I used sweet onion, 1/2 cup chopped)
1 teaspoon vegan butter (I did not use)
4 basil leaves (My leaves were large)
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon salt & pepper (I used just to taste)
Kale:
2 cups kale (I used packed cups of mixed baby greens)
1/4 teaspoon garlic powder (I used 2 cloves fresh garlic, minced instead of powder)
1/4 teaspoon salt & pepper
Non Stick Oil Spray (I didn’t use)
Instructions
Bring a large pot of water to a boil, cook pasta according to package instructions.
Chop up half of your onion and heat a sauté pan on low-medium heat and melt vegan butter. (I did not use butter rather dry sautéed the onion, adding a splash of water when wanted to stick.)
Cook onion for 10-15 minutes. It will be done when the onion is lightly browned and fragrant.
In a high speed blender or food processor combine plant milk, sun dried tomato, basil leaves, spices, nutritional yeast and caramelized onion and blend until well combined. If pasta sauce is too thick for your liking, add a bit more milk.
Now you can cook your Kale. Finely chop Kale and add to a sauté pan with either water or non stick oil spray. (I did not use oil.) Add your spices and cook until wilted.
In the pot that you cooked your pasta in, transfer pasta back into pot and combine kale and pasta sauce. Mix until well combined.
Top with extra nutritional yeast and enjoy!
