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Fetta mushroom and kale rice pasta

Meals under 30 minutes are always my favorite. What if I told you, you could enjoy still enjoy a pasta dish without the gluten and extra carbs! This recipe is made with certified organic, gluten-free Chia Seed Red Rice Vegan Pasta. I know this might sound like a weird combo but it was delicious. The texture and taste didn’t throw me off one bit. My recipe was almost vegan. I just had to have feta! Still very delicious without the feta for all my vegans. Thank me later!

INGREDIENTS

  • 3 Cloves of garlic
  • 1/3 of onion
  • 1 bunch of kale
  • 8oz of mushrooms
  • 4oz of basil pesto
  • 2tbl spoons of olive oil
  • 2 7.9oz packs of Perfect Earth red rice pasta
  • 1 pack of Feta Cheese

INSTRUCTIONS

  1. Always rinse your veggies!
  2. Mince your garlic, dice your onions and chop your kale.
  3. Add the olive oil, onions, and garlic into a pot and saute on medium heat for 3 minutes.
  4. Bring another pot with water to boil. Add Perfect Earth rice pasta. Let cook to 6-8 minutes or until desired texture.
  5. Drain pasta and let cool slightly.
  6. Combine the noodles, kale and mushrooms in one pot on low heat.
  7. Add the pesto sauce and fetta (save some fetta for toppings) and stir continuously. Then serve!

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