New this month
Get the Allrecipes magazine

Easy Vegan Pasta with Kale and Chickpeas

 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.


22 m servings 692 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0