Hidden Veggie Spaghetti with Crispy kale

Name: Hidden Veggie Spaghetti with Crispy kale
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 -3 packed cups kale, de-stemmed & finely chopped + olive oil & salt for coating; 2 tbsp olive oil; 1/2 lb ground Italian sausage (sweet or spicy will work, can sub for Italian chicken sausage or omit for vegan option); 1/2 large yellow onion, diced diced; 1 large celery stick, finely diced; 1 -2 large carrots, finely diced; 1 -2 tsp salt + additional to taste; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tbsp dried oregano; 1/4 tsp red pepper flakes; 1/2 cup vegetable broth; 32 oz can whole peeled tomatoes (use clean hands to lightly crush); 3/4 cup full-fat coconut milk (1/2 of a 13.5oz can); 16 oz dry angel hair pasta

7 steps

Prep:15minCook:40min

Updated at: Thu, 09 May 2024 12:08:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories307.6 kcal (15%)

Total Fat11.5 g (16%)

Carbs41.1 g (16%)

Sugars5.5 g (6%)

Protein11.2 g (22%)

Sodium584.2 mg (29%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 cupskale

de-stemmed & finely chopped, for coating

olive oil

salt

2 Tbspolive oil

0.5 lbground Italian sausage

sweet or spicy will work, can sub for Italian chicken sausage or omit for vegan option

0.5yellow onion

1 tspsalt

+ additional to taste

½ tspblack pepper

1 tspgarlic powder

1 Tbspdried oregano

¼ tspred pepper flakes

½ cupvegetable broth

32 ozcan whole peeled tomatoes

use clean hands to lightly crush

¾ cupfull-fat coconut milk

16 ozdry angel hair pasta

Instructions

Step 1

Preheat oven to 325 degrees. Add the finely chopped kale to a sheet pan and toss it in a light coating of olive oil and salt. Bake for 20-30 minutes, or until dry and crisp.

Step 2

Heat the oil in a large skillet over medium heat, then add the ground sausage brown all over. Once fully cooked, remove from the skillet and set aside.

Step 3

In the same pan, add the diced onion, celery, and carrots. Sauté for 10-15 minutes, stirring occasionally, until tender. Season with the salt, black pepper, garlic powder, oregano, and red pepper flakes and sauté for another 3-4 minutes until aromatic.

Step 4

Boil a pot of salted water, add the spaghetti, and cook for about 8 minutes or until al dente. Drain and rinse with cold water. Set aside.

Step 5

Pour in the vegetable broth and tomatoes, stir, and bring to a simmer for 10-15 minutes. Mix in the coconut milk and simmer for 2-3 more minutes.

Step 6

Transfer the sauce to a blender or food processor and blend on high speed until completely smooth. Combine the sauce and cooked pasta and fully coat.

Step 7

Add back the cooked sausage to the pasta, separate into even servings, then top off with a sprinkle of the crispy kale. Enjoy immediately for best results or store the pasta and kale separately for 2-3 days in the refrigerator.

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