Chorizo, Mushroom, and Kale Pasta

Spicy chorizo, garlic, mushrooms, roasted tomatoes, and kale come together in this hearty and delicious Chorizo, Mushroom and Kale Pasta one pot wonder.


Ingredients
1
tablespoon
coconut oil
3
links spicy chorizo
2
cloves
garlic, minced
1/2
cup
onion, chopped
3/4
cup
mushrooms, sliced
1
14.5-ounce can roasted tomatoes
3 1/2
cups
vegetable broth
1
16-ounce box whole wheat rigatoni
1
cup
baby kale, packed
1/4
cup
cilantro, chopped
*
salt and pepper to taste
Directions
In a large pot on medium heat melt coconut oil. Add chorizo and cook until links are firm and cooked through.
Remove links and slice into 1/4 - 1/2 inch rounds. Return to pot and brown on both sides.
Once browned, add garlic, onion, and mushrooms. When onions begin to soften add roasted tomatoes and broth. Cover and bring to a boil.
Once boiling, add rigatoni and press down to ensure pasta is completely covered. Bring to a boil, then reduce to simmer and cover. Cook according to package instructions or until desired tenderness.
Remove from heat and stir in kale. Season with salt and pepper to taste. Stir in cilantro and serve.

The base number of servings for this recipe is 6
OK

Write a Review