Plant Powered Pasta with Kale Pesto

Vegan, Gluten-Free, Grain-Free, Soy-Free


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Ingredients

Pasta
1 box of gluten-free, plant based pasta (I love this brand!)
Dash of Himalayan sea salt for the water

Veggies
1/2 a large zucchini, chopped
2 tomatoes, chopped
2 cups chopped mushrooms (I used cremini & button)
1 onion, chopped
1 big clove of garlic, chopped
Olive oil for the pan (1- 2 tbsp)
Himalayan sea salt & pepper to taste

Kale Pesto - You can play with this recipe and make it to your liking
1/4 to 1/2 bunch of washed/ dried kale depending on how big it is and if you want leftovers
2 tbsp olive oil (or more if not oily enough or you use more kale)
1/2 lemon, juiced
1 tbsp dried basil (use fresh if you have!)
2-3 cloves garlic (be careful if going on a date lol)
1 tbsp hemp seeds or a nut of choice ( I use walnuts when I have them - 1/4 cup or so)
Himalayan sea salt & pepper to taste

method

Veggies
1.) Heat olive oil in pan over medium heat. Once warm, add garlic & onions - sauté until onions are becoming translucent. Add mushrooms, zucchini, tomatoes, salt & pepper. Cook until the zucchini is soft. Remove from heat, let sit until everything else is ready.

Pasta
2.) Boil water for pasta. Add dash of salt. Add pasta once boiling, cook about 7 min. Strain water.

Kale Pesto
3.) Add garlic, olive oil & lemon juice to food processor. Run on high until garlic is broken up. Add Kale, basil, hemp seeds or nuts, salt & pepper. Run on high until the pesto is smooth (add more olive oil if too dry).
4.) Once pasta is cooked, add to a mixing bowl and toss in some pesto and the veggies so it all gets coated.
5.) Serve with your choice of vegan cheese like cashew or sprinkle with nutritional yeast (cheesy, nutrient dense goodness!) - check it out here!