“Sausage” & Kale Orecchiette
by Dani Taylor
2 cups whole-grain Orichette pasta
2 tablespoons olive oil
2 vegan Italian sausages (like Field Roast), sliced
1 bunch kale, stems removed, and leaves chopped
1 15oz can fire-roasted diced tomatoes
2 tablespoons chopped fresh basil
1/4 cup chopped Kalamata olives
Cook pasta according to package directions, then drain and set aside.
Preheat the broiler if adding cheese to the dish.
In a deep oven-safe skillet, add olive oil and sausage. Sauté for 2 minutes, or until just starting to brown. Add the kale, cover and cook another 3 minutes.
Remove lid and stir. Add the cooked pasta, tomatoes, basil, and olives. Cook 5–7 minutes to heat everything well.
Makes 4 servings.
Nutrition facts per serving: 433 calories, 44g carbohydrates, 18g fat, 23g protein.