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Lemon Broccoli Pasta with Kale

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Ingredients
  

  • 8 oz. pasta
  • 1 medium head of broccoli
  • 1 cup chopped kale (~ 2 stems)
  • 1.5 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • ¾ tsp red chili flakes
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • ½ tbsp dijon mustard
  • 2 tbsp nutritional yeast
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • ¼ tsp turmeric
  • 2 tsp dried rosemary
  • ½ cup unsweetened plant-based milk
  • ½ cup reserved pasta water
  • crushed walnuts for topping

Instructions
 

  • Cook pasta al dente according to package instructions. When they're done, make sure to reserve ½ cup of pasta water. Prepare all ingredients.
  • Add oil to a pan over medium heat. Add garlic, red chili flakes, and lemon zest. Saute for 2 minutes. 
  • Add black pepper, nutmeg, turmeric, mustard, and lemon juice. Cook for a minute.
  • Add broccoli, nutritional yeast, and dried rosemary. Let broccoli soften and cook a little (~ 3-4 minutes) before adding kale and continuing to cook for 2-3 more minutes. Add milk and let it combine well with everything else. Add another 1/4 cup milk if you want it creamier.
  • Add reserved pasta water, take the pan off the heat, and mix in the pasta.
  • Top with the remaining 1 tsp of rosemary, some red chili flakes according to preference, and crushed walnuts.