Kale Pesto Pasta
Serves 4 | Under 30 minutes | Diary Free | Egg Free | Nut Free | Gluten Free Option
Ingredients:
150g kale (approximately 1 bunch)
2 tablespoons olive oil
1 brown onion, diced
3 garlic cloves, minced
2 zucchinis, finely sliced
1-2 tsp salt
1/2 tsp pepper
1 tsp nutritional yeast OR 1 tablespoon grated parmesan
400g spaghetti
Method
Cook the pasta as per packet instructions. Before draining, reserve ~1 cup of the cooking water and set aside.
Place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Meanwhile, remove the kale from the stem and add to the steamer. Cover and steam for 5-7 minutes, until tender.
Heat olive oil in a shallow fry pan over medium heat. Sauté onion and garlic for 5 minutes, until soft and translucent, then add the chopped zucchini and season with salt and pepper. Continue cooking for 10 minutes, until tender, then add steamed kale and mix.
Transfer the kale and zucchini to a high-speed blender. Add nutritional yeast OR grated parmesan and ¼ cup of pasta cooking water. Blend until a smooth liquid forms and transfer back to the fry pan.
Finally, mix the drained pasta with the kale sauce and an addition ~1/2 cup of cooking water (this will help create a silky sauce). Top with pepper and a sprinkle of nutritional yeast to serve.
