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Garlic Kale Pesto Pasta

Garlic Kale Pesto Pasta
Client:Brandi Doming

ABOUT THE CHEF

Brandi is the creator of the blog The Vegan 8. She has been a passionate cook for years, but it was her husband’s painful disease with gout that led her to choose a vegan lifestyle. She chose a healthier way of eating for her family that ignited a passion to create unique and delicious recipes that also happen to be vegan, gluten-free and oil-free. Her blog has become very popular, as it focuses on 8 ingredients or less, so anybody can make them with ease. Brandi believes in using nature’s powerful whole foods to nourish and promote a healthier body and a healthier mind. She enjoys creating food that everybody loves, whether vegan or not. Brandi’s belief is that food can be easy, use minimal ingredients, yet still be shockingly delicious.

This Garlic Kale Pesto Pasta dish creates a boldly flavored pesto thanks to fresh garlic cloves, balsamic vinegar and baby kale, which is tossed over gluten-free pasta for a filling, healthy and delicious dinner that is easily and quickly prepared. Enjoy!

INGREDIENTS

  • One 10 oz bag of frozen peas (280 g which is 1 3/4 full cups)
  • 1/2 cup water, add more as needed
  • 4-5 large garlic cloves, roughly chopped
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons dark red wine balsamic vinegar (depending on how bold you want the flavor)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 oz of baby kale (about 3 heaping cups)
  • 12 oz gluten-free brown rice spiral pasta (this type of pasta works best with this pesto)
DIRECTIONS
  1. Prepare the pasta according to package directions. While it is cooking follow the next steps.
  2. Add the peas, water, garlic, nutritional yeast, balsamic vinegar, salt and pepper to a large pan and turn the heat to medium.
  3. Cook for 5-10 minutes until almost all the water has evaporated, stirring occasionally.
  4. Add the cooked mixture to a food processor with the greens, in batches, until pureed and smooth.
  5. Add the warm pasta water to reach desired consistency. (I added about 2 more tablespoons.)
  6. Serve over the pasta.
  7. Enjoy!

NOTES

*Gluten-free, oil-free, vegan, soy-free, dairy-free, nut-free if leave off the walnuts garnish
*Nutrition per serving with pasta (1 cup): 417.5 calories, 3.25 g fat, 14 g protein, 85.5 carbs
*Nutrition on just pesto: 102.5 calories, .25 g fat, 8 g protein, 18 carbs


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