Hidden Veggie Spaghetti with Crispy kale

Good

% Daily Values based on a 2,000 calorie diet

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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