Garlic and cheese? Yes please! Try our weeknight go-to Garlic & Olive Oil Linguini topped with kale and a generous amount of our Un-Brie-Lievable™ vegan cheese!
Un-Brie-Lievable™ Aglio e Olio Linguini with Kale
Product
Un-Brie-Lievable™
Cuisine
Vegan Plant-Based
Servings
2
Total Time
20 Mins
If it's not garlicky and cheesy, we don't want it! Try this incredible garlic oil linguine topped with kale and a mountain of Un-Brie-Lievable™ cheese!
Ingredients
-
225 g uncooked linguine
- Salt, to taste
- ½ cup olive oil
- 6-7 large garlic cloves, thinly sliced
- 1 tsp chili flakes
- 2-3 cups lacinato kale, chopped
- 1 lemon, juiced
-
Pepper, to taste
-
50 g Un-Brie-Lievable™ Nuts For Cheese™, crumbled
Directions
Bring a pot of generously salted water to a boil.
Cook pasta according to package instructions until al dente.
While the pasta cooks, add olive oil to a heavy bottomed pot (like Dutch oven) over medium-low heat.
To the warmed oil add garlic, chili flakes, and season with salt. Cook, stirring frequently, until the garlic just starts to brown.
Add chopped kale to the garlic oil – squeeze over the lemon juice and season with pepper.
Cook for 2-3 minutes.
Once the pasta is cooked, strain and reserve about ¼ cup of the pasta water.
Add the cooked pasta to the garlic oil sauce along with the pasta water and toss to coat.
Stir in half the crumbled Un-Brie-Lievable™ until just melted.
Serve and top with remaining Un-Brie-Lievable™
