This One Pan Tomato and Kale Pasta will be a staple in your dinner rotation! It’s made with simple ingredients & ready in 20 minutes. (vegan & gluten-free) Made in partnership with my friends at Pompeian! 💛
Many people may think that I eat an elaborate, beautifully-styled meal every breakfast, lunch and dinner. It’s a common misconception about food bloggers: that we have smoothies with 48934 superfood powders and Buddha bowls with every color of the rainbow every day.
That couldn’t be further from the truth.
It’s technically my job to make my food look visually pleasing (try putting that on LinkedIn…), but I’d be lying if I said that everything I eat is super complex and beautiful.
Sometimes I have NOTHING in the fridge besides toast and random raw vegetables, so dinner might be peanut butter toast with cucumbers on the side (aka last night). Sometimes I don’t feel like making a smoothie bowl “Insta-worthy,” so I just throw some seeds on it and call it breakfast. Sometimes I just reeeeally don’t feel like cooking, so I heat up a freezer burrito.
In reality, I prefer simple meals over meals with 25 ingredients in the recipe or every adaptogen powder under the sun. Simple meals with simple whole foods and simple directions.
This One Pan Tomato and Kale Pasta fits the bill! Pasta —> ready in 10 minutes. One pan —> less dishes to clean. It doesn’t get easier than that!
This recipe is representative of many meals that I make behind-the-scenes; I just cook some pasta, throw in whatever vegetables I have, add some protein and healthy fats, and season to my liking. Dinner in less than 30 minutes makes me a happy girl!
I usually season my meals differently every time – Asian-inspired with soy sauce and Sriracha, Indian with curry powder and turmeric, or Mexican with chili powder and cumin. But for this easy tomato and kale pasta, we’re going with all the fancy Italian vibes by using Pompeian Organic Balsamic Vinegar and traditional Italian spices like oregano, basil and thyme.
Fun fact: Pompeian Organic Balsamic Vinegar is made from grapes grown organically in Modena, Italy! It doesn’t get more authentic than that. 🍇
The Organic Balsamic Vinegar gives this otherwise simple dish lots of rich, bold flavor! I also love it in salads and for grilling (like in these tacos!). I found it at my local Target, so it should be accessible for most of you!
I’ve discovered that I am most passionate about creating simple, realistic meals that people actually believe they can cook rather than intimidating recipes that require Top Chef skills. Uhm, no one has time for that – we’re hungry now!
I think this One Pan Tomato and Kale Pasta will become a staple in your dinner rotation! Let me know if you try it. ❤️
- 1 8-ounce box whole wheat pasta (or gluten-free, if desired)
- 1 pint grape or cherry tomatoes, halved
- 3 cups kale, chopped
- 1 15-ounce can white beans, drained and rinsed
- ¼ cup Pompeian Organic Balsamic Vinegar
- 1 teaspoon dried basil
- 1 teaspoon ground oregano
- ½ teaspoon ground thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- Fresh parsley, for garnish
- In a large pot or skilet, cook pasta according to package directions. Drain.
- In the same pot, heat a little water or oil over medium-low heat. Add tomatoes and kale. Cook for 7-10 minutes, until the kale wilts and the tomatoes burst, stirring often.
- Add white beans, balsamic vinegar, basil, oregano, thyme, salt and pepper; stir to combine, cooking for 1-2 minutes.
- Add pasta to the pot; stir to combine. Serve with a garnish of fresh parsley!
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
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