That title is like a trifecta of health food buzz words. Non-cheese cheese, non-pasta quinoa pasta and kale. Sounds like a party! But really, it’s good. I wasn’t even planning on writing a post on this. I was planning on making lunch, eating it, and moving on with life. But life had other plans. This turned out to be really good, so now I’m going to force it on the internet.
Have you heard of nutritional yeast? It’s a deactivated yeast that is available in both flake and powder form. It has an interesting nutty, cheesy-like flavor and is a great source of protein and vitamins. Vegans often use it to craft cheese substitutes, as well as to season dishes. I use it frequently on popcorn along with garlic salt! You can find it in bulk in most grocery stores.
- 8 oz of dry pasta. I used a box of Ancient Harvest Quinoa Veggie Curls
- 3 tablespoons of oil (I used grapeseed) + a little for cooking the pasta
- 1/4 cup nutritional yeast, powder or flakes
- 2 cups chopped fresh kale
- 1 tablespoon of an herb blend. I used Pasta & Co’s House Herbs, a blend of dried rosemary, dried oregano, dried basil, dried thyme, dried all spice, dried marjoram, white pepper, black pepper.
- Salt to taste
- Cook pasta according to directions. If you’re using the quinoa pasta that I did, be careful not to overcook it (like I did). Drain and return to pot.
- Drizzle with oil. Add kale and massage into pasta until bright and slightly wilted.
- Sprinkle nutritional yeast over pasta and kale and stir until incorporated.
- Add herb blend and salt to taste.