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Easy Vegan Pasta with Kale and Chickpeas

Rated as 4 out of 5 Stars
102

"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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Ingredients

22 m servings 692
Original recipe yields 4 servings

Directions

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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; 17 113.2 24 0 305 Full nutrition

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Reviews

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Really quick and easy dinner