Saturday, March 20, 2010
Vegan Chickpea, Sausage, & Kale Pasta
Whew, after an EARLY day at work Thursday (5:40am!) and a long week, this pasta was a welcome comfort and perfect for my first outside supper of the season. The backyard is still a tangle of dried leaves, brown perennial stems, raspy tall grasses, and emerging Spring Beauty, but I can tolerate the chaos in exchange for just enough sunlight and warmth for dinner outside.
I spotted this recipe on bitchin' camero. The simplicity of preparation and bold ingredients appealed to me, so I veganized it using Tofurky Italian sausage and eliminating the parmesan. Unfortunately, I only had regular penne in the pantry rather than whole wheat. I do recommend the drizzle of extra virgin olive oil to finish. So good. Almost good enough that I didn't envy MD for his business dinner at Niche. Almost.