Servings: 2 servings
Ingredients
- 150 g pasta of choice dry weight
- 1/2 large onion chopped
- 150 g mushrooms chopped
- 150 g fresh cherry tomatoes chopped
- 1/2 can canned tomatoes
- 1/4 can coconut milk
- 1 tbsp tamari
- 1/2 tsp smoked paprika
- 1/2 tsp onion salt
- 1/4 tsp cumin
- 1 can kidney beans drained and rinsed
- 2 cups kale de-stemmed and chopped
Instructions
- Cook the pasta according to the package instructions.
- Meanwhile, add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until the mushrooms soften.
- Then, add the cherry tomatoes, canned tomatoes, coconut milk, Tamari, smoked paprika, onion 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 (around 2 minutes).
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