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Creamy tomato pasta with mushrooms and kale
by @earthofmariaa
150g pasta of choice
1 tbsp olive oil
1/2 large onion, diced
150g mushrooms, diced
150g cherry tomato halves
1/2 can canned tomatoes
1/4 can coconut milk
1 tbsp tamari
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/4 tsp cumin
1 can kidney beans, drained and rinsed
2 cups kale, de-stemmed and chopped
Cook the pasta according to packaging instructions. Meanwhile, heat the olive oil in a frying pan and add the onion and mushrooms, cooking for around 5 minutes. Then, add the cherry tomatoes, canned tomatoes, coconut milk, tamari, paprika, garlic salt and cumin. Cook, stirring frequently, on a low-medium heat for around 3-4 minutes, then stir in the cooked pasta, kidney beans and kale and cook until the kale wilts.
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