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Easy Vegan Pasta with Kale and Chickpeas

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"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."
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22 m servings 692 cals
Original recipe yields 4 servings


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  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

Per Serving: 692 calories; 17 g fat; 113.2 g carbohydrates; 24 g protein; 0 mg cholesterol; 305 mg sodium. Full nutrition

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