One-Pot Pasta from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workou

Name: One-Pot Pasta from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workou
Total time: 25 min
Ingredients: 16 ounces (454 g) small whole wheat pasta, such as penne, farfalle, or macaroni, or GF if necessary; 5 cups (1.2 L) water; 1 yellow onion, chopped; 1 red or yellow bell pepper, chopped; One 15-ounce (425 g) can cannellini beans, drained and rinsed; One 14.5-ounce (411 g) can diced (with juice) or crushed tomatoes; ½ cup (90 g) pitted Kalamata olives, chopped; 1 cup (42 g) sliced basil (see Note); 1 bunch kale, stemmed and chopped; 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 1 tablespoon Italian Spices; 2 tablespoons tomato paste; ¼ teaspoon crushed red pepper, optional; 3 garlic cloves, minced

app.ckbk.com

One-pot pastas are all the rage, and now that we’ve made one, we can see why! You only dirty one pot, and the sauce is thick and creamy; it’s a quick meal disguised as comfort food. You may doubt...

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Ingredients

16 ounces (454 g) small whole wheat pasta, such as penne, farfalle, or macaroni, or GF if necessary
5 cups (1.2 L) water
1 yellow onion, chopped
1 red or yellow bell pepper, chopped
One 15-ounce (425 g) can cannellini beans, drained and rinsed
One 14.5-ounce (411 g) can diced (with juice) or crushed tomatoes
½ cup (90 g) pitted Kalamata olives, chopped
1 cup (42 g) sliced basil (see Note)
1 bunch kale, stemmed and chopped
1 tablespoon olive oil (OF: ¼ cup/60 ml broth)
1 tablespoon Italian Spices
2 tablespoons tomato paste
¼ teaspoon crushed red pepper, optional
3 garlic cloves, minced