Need a quick-and-easy dinner plan tonight? I’ve got ya covered with this Creamy Roasted Red Pepper Tomato Pasta with Kale and Mushrooms.
Most nights, I enjoy putting in a full hour or more of effort into my family’s meals. But every week, I plan for one or two of these meals to take less prep time (30 – 45 mins). I know that, inevitably, I will burn out at some point during the week. So it’s nice to have something quick planned out that I can have cooked up and on the table when that day comes.
I don’t tend to use a lot of processed foods in our day-to-day meals. But having a few pre-packaged soup bases, like the Roasted Red Pepper & Tomato one in today’s pasta recipe, can be a meal saver for those nights when you’re sick, pressed for time, haven’t made it to the store, or just plain don’t feel like cooking.
Another wonderful aspect of this recipe is that it’s a one-pot meal (read: fewer dishes). Even the pasta cooks in the sauce.
This dish also packs a good nutritional punch as a good source of iron, calcium, vitamins A, C, and K, and several B vitamins. It also provides six grams of fiber, 12 grams of plant-based protein and is low in sodium.
The coconut milk gives the dish a nice creaminess and reminds me a bit of a thai curry, without the spiciness. If you’d like to add a little kick, a healthy pinch of red pepper flakes should do the trick. I usually love a little spice, but since most of my meals are also eaten by my two year old, I have to hold back.
I hope you guys give this recipe a try. Feel free to sub in another creamy soup if you’d like. I’m sure many different flavors would work well! Let me know how it goes 😀
Creamy Roasted Red Pepper Tomato Pasta with Kale & Mushrooms
A delicious and healthy one-pot, 30-minute meal.
- 1 tsp light olive oil
- 1 small onion, chopped
- 3 cups mushrooms, quartered
- 1 tsp garlic, minced
- 1/2 tsp dried basil
- 12 oz frozen chopped kale
- 32 oz Pacific Foods Roasted Red Pepper and Tomato Soup, light in sodium
- 13.5 fl oz can coconut milk
- 6 oz whole wheat spaghetti
Pour olive oil into a large saute pan over medium heat. When hot, add onions and saute for 3-5 minutes.
Add mushrooms, garlic, basil and frozen kale. Saute for 5 minutes.
Pour in the soup, coconut milk and spaghetti and stir until everything is well incorporated and all of the pasta is covered. Bring to a low boil, then reduce heat to medium-low.
Continue to cook, uncovered, for 20 minutes. Stir occasionally to break up the pasta.
Dish is done when pasta is al dente and has absorbed much of the sauce. Serve immediately.