Monday, April 4, 2011

Garlicky Greens Pasta

This is my first recipe attempt from Colour me Vegan, Colleen Patrick-Goudreau's latest cookbook. Now, this not only was a pretty safe start, but it was so good that I decided I needed post. I can't believe I never thought of making this before. Colleen also has a garlicky greens soup that is fantastic, so i knew this would be good.

I, of course, did not follow the recipe exactly, so I am going to post how I made this one.

Garlicky Greens Pasta a la Caity
  • 1 bunch of kale
  • 2 garlic cloves, minced
  • 2 cups of whole wheat pasta
  • 1/4 tsp red pepper flakes
  • 1 tsp basil
  • 2 Tbsp sunflower seeds, toasted
  • salt and pepper
Check Collen's book for her original recipe.

First get a big pot that you would use for your pasta, fill with water and bring to a boil. Add the kale and boil for about 5 minutes or until well cooked. Remove the kale with a slotted spoon and add it to a bowl of cold water to stop the cooking process. Do not drain the water.

Next add the pasta (Wait a minute or two if the water isn't boiling) to the water from the kale and cook according to the package instructions. While the pasta is cooking, heat the oil over medium heat in a large frying pan. Add the garlic and cook for a couple minutes, stirring constantly so it doesn't burn. Next, add the red pepper flakes and cook another minute or so. Squeeze all the water out of the greens and then add it to pan with the remaining ingredients and saute for 2-3 minutes.

When the past is done, strain it and add it to the greens and toss. Cook for a few more minutes so the flavours are incorporated.

 Serves two.

I am planning to try a few recipes out of Colour me Vegan this week and will let you know how it goes. I have a feeling it is going to be a yummy week! Colleen's book is available online at Amazon, or through her website:

Compassionate Cooks is a resource that I go a lot. I find if I have a non-vegan slip, or feel that I might, the Compassionate Cooks podcast gets me back on track every time. There is also a lot of resources and FAQs available that are handy when people ask those common how do you get your...? type questions. Highly recommend.


  1. How did this compare to the ginger and garlic pasta we made at the last vegan feast? Is it also very mild?

  2. This was better in my opinion. I bet a combination of the two would be amazing. I found this dish just had more flavour with the garlic and oil. Was also more moist because of the water in the greens.

    It's also because I love garlic and this is Garlicky!