Ready in 20 minutes
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 large bunch kale, stemmed and roughly chopped
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 (8-ounce) packages shirataki noodles, drained
• 4 ounces shiitake mushrooms, stemmed and thickly sliced
• 1⁄2 cup marinara sauce
• sea salt and freshly ground black pepper, to taste
• 1/4 cup chopped parsley, for garnish
Step 1: Heat the oil in a medium cast-iron pan over medium heat. Add the garlic and cook, stirring, until aromatic, about 1 minute, stirring often to prevent burning.
Step 2: Toss in the kale and sauté it in the garlic oil until it wilts, 3 to 4 minutes.
Step 3: Add the chickpeas, noodles, shiitakes and marinara sauce and warm through for about 3 minutes. Season to taste with salt and black pepper, as needed.
Step 4: Transfer the mixture to a platter, garnish with the parsley, and serve. Any leftover noodles can be covered and refrigerated for up to 3 days.
You can enjoy “pasta” in this tasty, light and nutrient-rich comfort meal. This is a great recipe from Dr. Mark Hyman's book, "Blood Sugar Solution Cookbook". These Plant-based noodles explode with fiber from the konjac root, and the shiitake mushrooms boast immune-boosting properties that keep you healthy and feeling great.
Dr. Mark Hyman - Mark's Kitchen