One-Pot Mafaldine
with Tomato Cream & Winter Greens
In this one-pot pasta dish, we use the concentrated flavor of tomato powder – plus sundried tomatoes, butter, and creamy herb and garlic cheese – for a velvety tomato cream sauce that’ll be a welcome upgrade to your usual pasta night fare
INGREDIENTS
- 1 tbsp hemp seeds
- 0.25 oz basil, leaves roughly chopped
- 1 tbsp nutritional yeast
- 6 oz mafaldine pasta
- 4 oz curly kale, destemmed and roughly chopped
- 3 garlic, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp tomato powder
- 2 tbsp vegan butter
- 1 oz sun-dried tomatoes
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Stir together 1 tbsp olive oil, hemp seeds, basil, nutritional yeast, and a pinch of pepper in small bowl. (4-serving meal: use 2 tbsp olive oil)
Add pasta to boiling water and cook for 9 minutes. Add kale and cook until pasta is al dente and kale is wilted, about 1 minute. Reserve ½ cup pasta water, drain pasta and kale, and set aside. Reserve pot for next step. (4-serving meal: reserve 1½ cups pasta water)
Add 1 tbsp olive oil and garlic to same pot and cook over low heat, stirring frequently, until fragrant and softened, about 1 minute. Add herb garlic cheese, tomato powder, butter, sun-dried tomatoes, and reserved pasta water and stir until smooth. (4-serving meal: use 2 tbsp olive oil)(TIP: For the 4-serving meal, add 1 cup reserved pasta water. Add more, 1 tbsp at a time, to reach desired consistency.)
Add pasta and kale and toss over low heat until well-coated, 3 to 4 minutes. Season to taste with salt and pepper.
Divide mafaldine with tomato cream and winter greens between bowls. Sprinkle with basil topping. Buon appetito!
SIMILAR RECIPES
Mafaldine Alfredo with Spinach & Artichoke Breadcrumbs
Blond Puttanesca with Chickpeas & Lemon Olive Sauce
Aleppo Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
Fig Glazed Sweet Potatoes with Roasted Broccolini & Olive Tapenade
Autumn Squash Bolognese with Penne & Sun-Dried Tomato Salsa
