This is an alternative to the classic pesto. It's easy to make, so perfect for a busy weeknight, and the pesto can be used in lots of other dishes, try it with chicken or salmon.
Pesto pasta is one of those meals that most families enjoy, it's quick to make and the cheesy nutty flavour gives it an element of indulgence! It's easy to pick up a pre-made pesto from the shops but it's also so easy to make and by changing a few ingredients you can make a it into a super health meal!
This recipe has kale which provides fibre, vitamin C, vitamin A and folate to name a few and the walnuts provides super healthy omega-3 fats.
This recipe is gluten and dairy free. You can use parmesan and regular creme fraiche if you would prefer and don't require dairy free and non gluten free pasta if you prefer.
Recipe: (Makes enough for a family of 4)
Pesto:
Handful of kale (approx 30-40g)
50g of walnuts
15g parsley
2 garlic cloves
2 tbsp nutritional yeast (alternatively use parmesan)
65ml olive oil
Salt and pepper
350g Gluten free pasta (I like brown rice or buckwheat)
125g mushrooms
150g oat creme fraiche (alternatively use normal creme fraiche if not DF)
Method:
Put all pesto ingredients into a food processor and blitz until a smooth pesto forms.
Bring a pan of water to the boil, then add the pasta and reduce to a simmer. Meanwhile slice mushrooms and fry in a pan for 5 minutes at a medium/high heat until slightly browned.
Once the pasta is cooked, drain and add back into the pan. Then add the pesto (you can keep half the pesto for another meal if you choose or prefer a thinner sauce), creme fraiche, mushrooms and seasoning.
If you have any left then keep for lunch the next day.
Enjoy!
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