(plant-based protein, refined sugar-free)
Ingredients
1 serving rotini (I use plant-based, chickpea protein pasta from Chickapea Pasta)
Handful of kale
1 cup broccoli florets
1/4 red onion
1 tbsp pesto ( I use Trader Joe’s Vegan Kale, Basil and Cashew Pesto)
Drizzle of olive oil
Sprinkle of grated Parmesan
Sprinkle of red pepper flakes (optional)
Directions (serves 1)
Preheat the oven to 350 and on a cutting board, thinly slice the onion. Place slices onto a parchment lined baking sheet and roast for about 20 minutes or until crispy and flagrant
As the onion roasts, fill a pot about halfway with water and bring to a boil. Pour in the rotini and let the noodles cook
Add the kale and broccoli to the boiling pasta and cook together until the vegetables are vibrant and tender. This not only saves cooking time but also reduces the amount of pans necessary to complete the dish
Once both the pasta and vegetables are cooked, drain and add to a bowl. Next, add the pesto, olive oil and grated Parmesan on top then combine
Remove the onions from the oven and let cool for 2-5 minutes
Add the onion to the pasta bowl, sprinkle the red pepper flakes on top (optional) and serve
Follow @whatzoeeeats for more pasta inspo!