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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- hing
- 3 tablespoons coconut oil
- 6 tablespoons vegan butter
- 3 quarts water
- about 5 tsp fine sea salt
- 8 ounces whole wheat or 8 ounces brown rice elbow macaroni
- 2 zucchini, halved lengthwise and cut into 1/4 inch slices (about 2 1/2 cups)
- 1/2 bunch about 4 oz kale, cut into 1/2 inch strips
- 1/2 teaspoon pepper
- 1/4 cup pine nuts
Method
- In a one qt saucepan over low heat melt the faux butter and add the hing. Set aside.
- In a 4-6 qt stockpot over high heat, combine the water with about 1 1/2 tbs salt. Bring the water to a boil, add macaroni, and cook according the package directions until al dente. Stir in zucchini a zucchini, broccoli and kale before noodles are done, about 1 minute.
- Drain pasta mixture, reserving 1/2 cup of the pasta cooking water. Return the mixture to the pot and stir in the hing butter, pepper, and 3 tbs pine nuts, and the remaining 1/4 tbs salt. Tranfer pasta to plates or platter. Garnish with remaining pine nuts and serve.
