Kale & Marinara Penne Skillet

Get your spice cabinet ready! This flavor-packed dinner bursts to life with a fresh and unique taste that will keep your fork busy. Loaded with plant nutrition and complete proteins, it keeps your body strong and your conscience clean.
  • 8
    Prep Time
  • 25
    Cook Time
  • x2
  • ½ Box Lentil Penne Pasta (about 1 cup dry pasta)
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 cup fresh kale leaves, chopped
  • 1 can diced tomatoes (about 1 cup)
  • ½ cup purified water
  • ¼ tsp sea salt
  • 1 tsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • Freshly ground black pepper
  • Handful basil leaves, chopped
  • 1 tbsp hemp hearts
  • 1 cup cherry tomatoes, quartered
  • 1 tbsp toasted pine nuts
  • 1 tbsp nutritional yeast
  • Fresh mint leaves - to garnish
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  1. In a cast-iron skillet heat the olive oil; add onion and garlic.
  2. Cook over medium heat for two or three minutes, until the onion turns translucent.
  3. Add the tomatoes, sugar, basil, salt and vinegar, mix to combine and bring to boil over medium heat.
  4. Cover the skillet with a lid and simmer for 10-15 minutes.
  5. Meanwhile cook the lentil pasta according to instructions. Within five minutes before they are ready, add the kale leaves.
  6. Drain the pasta and kale, add to the skillet with the sauce, add the hemp, pine nuts and nutritional yeast and mix to combine.
  7. Divide into serving bowls, garnish with mint leaves and serve warm.

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