The method to make this vegan pasta dish is very simple and the trick to making this dish come together in about 15 minutes is the timing. Here’s how I do it: I begin by bringing my pasta water to a boil. While my water is heating up, I chop the garlic, tomatoes and kale. Once all the veggies are prepped, I heat the olive oil in my biggest skillet (12″) and add the garlic. While the garlic is just starting to cook, I put the spaghetti in the water. I use a wild rice pasta (this one here) which takes about 7-10 minutes to cook. I really like this pasta because it has a great nutty flavor and for me, rice is easier to digest than whole wheat. But you can use any type of spaghetti you prefer! Make sure to check the cooking time on your pasta so you can time it out. The sauce will take about 10 minutes to cook.
So now my pasta is boiling and the garlic has been cooking for about a minute. I add in the tomatoes, keeping the heat medium-low to prevent the degradation of the olive oil. The tomatoes start to break down and make a bright sauce. I let it simmer for about 5 minutes, then add in the kale and pre-cooked black eyed peas along with a splash of bean cooking water and a cup of the pasta cooking water. I let that simmer again for another 4 minutes. By now, the spaghetti timer is close to going off. I double check the doneness of a noodle. If it’s al dente, that’s perfect. I grab the spaghetti from the pot with tongs and throw it into the skillet with the sauce. I like to add some nutritional yeast and stir it all together. If the sauce is too thick, I add a little more pasta water. That is all! Done and ready in about 15 minutes.
I hope you enjoy this recipe as much as Andrey and I do. Andrey says it’s one of his favorites! I love that it features fresh summer produce and comes together quickly for an easy dinner that’s low in effort but high in flavor. Enjoy!!