This great recipe came to mind one cold winter day.  I always have carrots and kale in my vegetable crisper and usually make this recipe with lentils.  On this day I used an olive oil I love, Pons.  If you haven’t tried it, you really should. As you know, I love to construct recipes according to Monique’s Formula for Healthy Pasta Eating: “little, little, lot” -little pasta, little protein, lots of veggies.

Pasta with kale, carrots and onions

10 oz BonaChia Pasta

3 Tbsp. olive oil

2 carrots, peeled and small dice

1 bunch kale, de-stemmed and chopped

1 onion, diced

2 cloves garlic, minced

salt and pepper to taste

1 cup toasted walnuts

12 oz can lentils if desired


Saute onions in olive oil in a large skillet over medium heat.  Add carrots, kale, and garlic.  In the meantime, bring large pot of salted water to a boil to cook pasta just 3 minutes.  Before draining, ladle out 1 cup of pasta cooking water adding to veggies in the skillet.  Add drained lentils to the skillet if desired.  Drain pasta and toss everything together, heating through.  Garnish with nuts and/or cheese.  Season to taste.  Enjoy!

Finished Vegan Pasta Dish


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